Recipe Details

Eggs Benedict with Easy Hollandaise

  • Servings: 2
  • Ready In 20 minutes
  • 2 English muffins; halved and toasted
  • 4 slices ham
  • 4 Eggs
  • Hollandaise
  • 2 egg yolks
  • 220 g unsalted butter
  • 1 lemon; juiced
  • Sprinkle Cayenne pepper
Bring a pot of water to the boil. Create a whirlpool in the water by stirring with a spoon. Crack an egg into the water and watch as the egg wraps around itself. Cook for about 3 minutes and take out with a slotted spoon.
Melt the butter and clarify it by removing the white bit on top.
Place the egg yolks into a blender and blend on low. Allow the yolks to combine and then pour in the melted butter, very slowly, until it is completely blended. Pour the lemon juice into the blender straight after as well as the cayenne pepper.
To serve, place the ham on top of the toasted English muffins, then the poached eggs and a dollop of hollandaise.

Nutritional Facts

  • Serving Size 1 Serving (508g)
    Servings Per Recipe: 2
  • Amount Per Serving
  • Calories 1224
    Calories From Fat 1007
  • % Daily Value
  • Total Fat 112g
    149%
  • Saturated Fat 65g
    323%
  • Trans Fat 8g
  • Cholesterol 473g
    146%
  • Sodium 704g
    24%
  • Total Carbohydrate 44g
    13%
  • Dietary Fiber 4g
    16%
  • Sugars 40g
  • Protein 19g
    27%