Eggs Benedict with Hollandaise Sauce

  • Serves: 1
  • Cooking Time: 7 MINS
  • Total Calories: CALS

Nutrients per serving:

    Directions

    Sauce:

    Microwave butter on high in a 2 cup (500 mL glass measuring cup until melted, 50–60 seconds. Whisk together egg yolks, lemon juice and seasonings in a 4 cup (1L) glass measuring cup. Whisk melted butter gradually into egg yolk mixture, beating constantly. Microwave on Medium until sauce thickens, 20-30 seconds. Whisk halfway through and at the end of cooking to produce a smooth sauce. Serve warm.

    Top each English muffin half with a slice of ham, a poached egg and 2 tbsp (30 mL) hollandaise sauce.

    Preparation: 12 minutes

    Cooking: 7 minutes

    Ingredients

    • 1 English muffin, split and toasted
    • 2 ham slices
    • 2 eggs, poached
    • 1/4 cup (50 mL) Hollandaise Sauce
    • Hollandaise Sauce:
    • 1/2 cup (125 mL) butter
    • 3 egg yolks
    • 1 tbsp (15 mL) lemon juice
    • to taste salt
    • to taste cayenne pepper
    • to taste dry mustard