Classic Eggs Benedict with Hollandaise Sauce

Prep time: 5min
Total time: 20min
Serves 4
4 slices
Black Forest ham
0
1 tsp
white vinegar
5 mL
4
large size eggs
0
2
plain English muffins
0
4 tbsp
Hollandaise sauce
60 mL
4
parsley sprigs or paprika, for garnish
0
1 benedict + 1 tbsp hollandaise sauce
calories
280
fat
19 g
saturated fat
10 g
carbs
14 g
protein
14 g
cholestrol
290 mg
fibre
1 g
sodium
570 mg
potassium
160 mg

Directions

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and place ham on top. Bake 5 min.

  2. Meanwhile, bring a wide shallow saucepan two-thirds full of water to a boil. Add vinegar and reduce the heat until the water is just simmering. Break one egg into a small bowl. Stir water so that it is swirling and quickly pour in egg. Poach egg in simmering water for 4 min. Lift out using a slotted spoon and place on a paper towel-lined plate. Press lightly with a fingertip. The white should be firm and yolk soft. Repeat process with each remaining egg.

  3. Toast English muffin halves. Top each half with slice of warmed ham, poached egg and 1 tbsp (15 mL) hollandaise sauce (see recipe below). If desired, transfer to a baking sheet and warm under the broiler until golden brown. Garnish with sprig of parsley or sprinkling of paprika.