A super simple & delicious eggs benedict recipe for you to try out! This is a classic breakfast & brunch dish, it’s definitely easier to make than you would think! Full recipe and tips below, hope you love this recipe as much as my family and I do!
- Author: Cookingwithchow
- Course: Breakfast
- Servings: 2
- Prep Time: 10
- Cook Time:10
- Total Time: 20
INGREDIENTS
Poached Eggs:
- 3 cups boiling water
- 1/8 cup vinegar
- 4 eggs
Hollandaise
- 1/4 cup melted butter
- 2 egg yolks
- 1 tsp lemon juice
- 1 tsp Garlic Plus Powder (optional)
- 1/4 tsp salt
- Pinch of paprika powder
Toppings:
- 8 pieces of prosciutto
- Medium roma tomato sliced vertically
- 1 tsp coconut oil
- 2 english muffins (halved)
DIRECTIONS
- Poach eggs: Boil 3 cups of water in a shallow pot. Add 1/8 cup of vinegar into the water. Once boiled, crack your egg into the pot one at a time. Turn the dial to simmer. Cook for 3-4 minutes or until the egg white is set and is floating. Remove the egg with a slotted spoon and drain on a paper towel.
- Roast tomatoes: Heat a small frying pan to medium heat, add 1 tsp coconut oil in. Once heated, add your tomato slices. Sauté the tomatoes on each side for 2-3 minutes until slightly charred. Remove from heat.
- Hollandaise: Whisk together your egg yolk and lemon juice together until doubled in volume. Using a double boiler, place your egg yolk & lemon juice bowl on top while slowly drizzling your melted butter in. Continue to whisk and add in your garlic plus powder, salt, and paprika powder. Continue to whisk until the mixture starts to thicken slightly. Remove from heat right away.
- Note: I like to do this step closer to once everything is completed because the hollandaise sauce thickens quite fast and if you leave it out it will not be as runny. If this does happen, whisk in 1 tbsp of warm water at a time until it is runny again.
- Assemble: Layer your serving plate with toasted english muffins (halved), prosciutto slices, tomatoes, poached eggs, and a generous portion of hollandaise. Enjoy!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
