Eggs Benedict - Quick & Easy Recipe

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while ham is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is cost-effective.

egg yolks

🥗Healthier: avocado

💰Cheaper: silken tofu

Avocado provides healthy fats, and tofu is a budget-friendly alternative.

Hollandaise sauce

🥗Healthier: Greek yogurt sauce

💰Cheaper: cream sauce

Greek yogurt is lower in calories and cream sauce can be made with pantry staples.

Melt some butter in a shallow fry pan on very low heat.

Scoop off any frothy bits of the melted butter.

Transfer the melted butter to a jug that fits your stick blender.

Place 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt into the jug.

Blitz the egg yolks for 30 seconds until they lighten and incorporate some air.

Save the egg whites for another use, such as meringue.

With the blender running, gently pour in the melted butter in a thin stream, leaving behind any white milk solids.

Keep blitzing until the butter is fully incorporated into the egg yolk mixture.

Keep the hollandaise sauce in a warm spot until ready to use.

Bring a shallow pan of water to a gentle simmer.

Tip in the eggs one at a time into the simmering water.

Turn the heat off and cover the pan with a lid.

Let the eggs sit for 3 minutes to poach perfectly.

Scoop the poached eggs gently out of the water and place them onto the waiting English muffins.

Drizzle the hollandaise sauce over the poached eggs and muffins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens