EASY EGGS BENEDICT | The Best Ever!!!

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is nutritious, while mayonnaise is a budget-friendly alternative.

Preheat oven to 200°F. Line a baking sheet with parchment paper. Set aside.

Toast the English muffins: Pull apart English muffins either by hand or using a fork. Toast for 3 minutes until golden. Lightly butter. Place halves together, buttered sides in, and place on baking sheet.

Warm the ham: Melt 1 teaspoon of butter in small skillet on moderate heat. Divide ham into four small piles, then place into skillet. Add water, cover and let ham warm for 5 minutes. Place skillet onto baking sheet next to toasted English muffins and transfer to oven.

Make the Hollandaise Hack: Place egg yolks, mustard, lemon juice, hot sauce and salt into the canister of an immersion blender. Zip to combine. With the blender running, slowly drizzle in melted butter and blend until a smooth, creamy sauce comes together. Cover and place somewhere warm.

Poach the eggs: Place four small bowls out onto work surface.

Place small wire or mesh sieve above a fifth larger bowl. Crack egg into sieve and gently tilt the sieve in a circular motion to drain away the runny liquid from the egg. Transfer strained egg to the first bowl. Repeat with remaining eggs transferring each to its own bowl.

Place bowls with eggs next to cooktop.

Pour water and vinegar into a 3-quart saucepan. Bring to a boil then reduce to lowest heat setting. Heat should still be on but the water must be still in the pot.

With a slotted spoon at the ready, hold first bowl with egg close to the surface of the water. Gently turn the bowl so the egg drops into the water. Use slotted spoon to gather any wispy whites towards the centre of the egg. Moving quickly, add the remaining 3 eggs, one after the other, using the slotted spoon to keep them away from each other when they are first dropped in the pan. Poach for 3 minutes.

Assemble the Eggs Benedict: Working quickly, place baking sheet with muffins and ham out onto your work surface. Open each muffin onto its own plate.

Use oven mitt to remove cover of skillet and transfer ham onto each muffin half. Push a little well down into each pile of ham to hold the poached egg.

Eggs should now be poached. Bring saucepan close to plating area. Use a slotted spoon to lift each egg, dabbing lightly with a paper towel to wipe away excess water, then gently place onto each pile of ham.

Stir hollandaise quickly before spooning or ladling generously over each egg.

Garnish eggs with paprika, pepper and chives. Add orange slice to plate and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens