Egg Benedict with Homemade Hollandaise
Ingredients
The Benedict
-
8
eggs
eggs
-
4
pieces
English muffins
-
16
slices
prosciutto
-
8
slices
tomato
-
1-2
teaspoons
white vinegar
-
to taste
cayenne pepper
-
to taste
baby arugula leaves
The Sauce
-
1
batch
hollandaise sauce
Instructions
- Fill a shallow saucepan with water and bring it close to boiling, then reduce the heat.
- Add vinegar to the water.
- Crack an egg into a bowl, create a whirlpool in the water, and gently slide the egg in.
- Cook the egg for about 3 minutes until the whites are set but the yolk is still soft.
- Remove the egg with a slotted spoon and set it on a paper towel.
- Toast the English muffins.
- Assemble each muffin half with hollandaise, arugula, a tomato slice, and prosciutto.
- Top with the poached egg and drizzle with warm hollandaise.
- Garnish with cayenne pepper and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
400mg
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