Elevate your weekend morning with this timeless Eggs Benedict. The dish features toasted English muffins layered with savory ham, tender asparagus, and perfectly poached eggs, all crowned with a rich, velvety hollandaise sauce. The bright acidity of the vinegar cuts through the richness of the butter and cream, creating a balanced flavor profile that is both comforting and elegant. Ideal for special occasions or a luxurious Sunday brunch, this recipe delivers restaurant-quality results at home. The key lies in the careful emulsification of the sauce and the precise poaching of the eggs to ensure a runny yolk that cascades over the warm ingredients.
Eggs Benedict
Description
Elevate your weekend morning with this timeless Eggs Benedict. The dish features toasted English muffins layered with savory ham, tender asparagus, and perfectly poached eggs, all crowned with a rich, velvety hollandaise sauce. The bright acidity of the vinegar cuts through the richness of the butter and cream, creating a balanced flavor profile that is both comforting and elegant. Ideal for special occasions or a luxurious Sunday brunch, this recipe delivers restaurant-quality results at home. The key lies in the careful emulsification of the sauce and the precise poaching of the eggs to ensure a runny yolk that cascades over the warm ingredients.Ingredients
Directions
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In a microwave-safe bowl, melt the butter or margarine for 30 seconds.
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Stir in the light cream, beaten egg yolks, cider vinegar, salt, cayenne pepper, and dry mustard until smooth.
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Microwave the sauce mixture uncovered for 1 minute, stirring frequently, until thickened but not curdled.
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Beat the sauce vigorously until it becomes light and fluffy, then set aside.
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Drain the canned asparagus spears and place them in a shallow microwave-safe dish.
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Microwave the asparagus uncovered for 1 to 2 minutes until heated through.
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Split the English muffins and toast them conventionally or in a toaster oven until golden brown.
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Arrange the toasted muffin halves on a microwave-safe serving platter.
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Place one slice of ham on each muffin half.
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Divide the heated asparagus among the muffins, placing two spears on each.
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Microwave the assembled muffins, ham, and asparagus uncovered for 2 1/2 to 3 minutes until hot.
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Carefully place one poached egg on top of the asparagus on each muffin.
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Spoon the reserved hollandaise sauce generously over the eggs.
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Microwave briefly for 30 seconds to 1 minute if desired, until the sauce is hot and bubbly.
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Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 144.8kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 6.6g33%
- Cholesterol 16.5mg6%
- Sodium 1374.0mg58%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
