Quick Eggs Benedict

Want to enjoy a special Sunday morning brunch without a lot of fuss? This was really delicious way to cook with my family and treat them to a truly savory classic dish. Enjoy!

Quick Eggs Benedict

Quick Eggs Benedict

8 eggs, poached
4 English muffins, toasted and buttered
8 thin slices of ham, browned in pan
1 recipe Quick Whole-Egg Hollandaise Sauce
pepper and parsley for garnish

Quick Whole-Egg Hollandaise Sauce (from Joy of Cooking)

Melt 6 T. butter in saucepan (dairy-free butter works well).

Whisk together:
3 eggs,
3 T water and
1-1/2 T freshly squeezed lemon juice.

Add mixture slowly to melted butter, whisking constantly until sauce has thickened.
Season with 1/4 t. salt and remove from heat.

Poach 2 or 4 eggs at a time in a saucepan of simmering water by gently cracking egg into water (or cracking individual eggs into a bowl then gently slipping the egg into the water). Cover saucepan and barely simmer for 4 minutes, or simply let hot water cook the eggs with the lid on for 4 minutes. 

As eggs are cooking, toast and butter English muffins, place ham slices on top of muffins.

With a slotted spoon or spatula, remove each egg, blot with a towel to remove excess water, and place eggs on top of ham. Spoon a generous 2 tablespoons of Hollandaise sauce atop each egg and garnish with parsley and freshly cracked pepper.

Serve with a green salad dressed with lemon vinaigrette or balsamic vinaigrette dressing.

What a beautiful start to your Sunday morning. Enjoy!