Everyday Legends American nut-free shellfish-free Brunch

Eggs Benedict

Eggs Benedict of poached eggs and ham on a toasted English muffin, draped in a buttery lemon hollandaise, a rich brunch plate built on the contrast of silky yolk and tangy sauce.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

MediumLevel

🥤Mimosa 🥂Blanc de Blancs Champagne

Nutrition per Serving

820 Calories

28g Protein

68g Fat

26g Carbs

1g Sugar

1g Fiber

1050mg Sodium

520mg Chol

Ingredients

For 2 servings

large eggs 8

ham 200g (7.1 oz / 4 slices)

English muffins 2

butter 240ml (1 cup)

lemons 2

white vinegar 2 tbsp

chives 2 tbsp

Instructions

Prep

Separate four eggs for the sauce. Melt the butter. Split and ready both English muffins. Bring a large pan of water to a bare simmer.

Build

Whisk the yolks and juice from both lemons over a bare simmer, streaming in the warm butter over 4–5 minutes until the hollandaise ribbons thickly.

Poach

Slip the four whole eggs into the simmering water. Poach over low heat 3–4 minutes until the whites set and yolks stay runny.

Toast

Toast all four muffin halves and warm the ham in a dry pan over medium heat 2–3 minutes until golden and hot.

Plate

Set ham on each muffin half, top with a poached egg, and spoon the lemon hollandaise generously over the top. Garnish with chives.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.