Eggs Benedict For Brunch - The Cheat's Way!

14
Ingredients

5m
Prep Time

10m
Cook Time

15m
Ready In

Recipe: #129

September 13, 2011

Categories: Breakfast, Eggs, Onions, British, French, Brunch, Fathers Day, Mothers Day, New Years, Poach, more

recipe by:
French-Tart

""I did it my way" Cheat's Eggs Benedict An easy way to rustle up a great classic and the sauce is just as good as a regular "from scratch" Hollandaise sauce, believe me! Use good quality ham and free-range or organic eggs for a fabulous and easy brunch or breakfast recipe. I like to serve mine with wild salad leaves and an extra toasted muffin."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (227.4 g)
Calories 604
Total Fat - 35.3 g
Saturated Fat - 11 g
Cholesterol - 285.8 mg
Sodium - 967.3 mg
Total Carbohydrate - 55.2 g
Dietary Fiber - 1.2 g
Sugars - 29.6 g
Protein - 16.2 g
Calcium - 92.8 mg
Iron - 2.4 mg
Vitamin C - 3 mg
Thiamin - 0.3 mg

Step 1

First make the cheat's Hollandaise sauce! Heat the butter over a low heat and then add all of the other ingredients, but not the herbs. Whisk the sauce over a low heat until it has the consistency of a good coating sauce and then add the finely chopped herbs, leaving a few to one side for the garnish later on. Keep the sauce warm over a very low heat, or cover and reheat just before serving.

Step 2

Lightly toast the one muffin halves on both sides. Top each toasted muffin half with the slices of ham and set aside. (Leave the other muffins to toast later, to serve with the eggs Benedict.)

Step 3

Fill a deep frying pan up to 10cm deep with water and add the vinegar. Bring the water to the boil, reduce the heat to very low so that the water is simmering very gently. Crack each egg in turn into a ramekin or a teacup, carefully slide the egg from the ramekin/teacup into the simmering water and poach each egg for 3 minutes only. Whilst the eggs are poaching, toast the remaining muffins and butter them, keep them warm if necessary.

Step 4

Gently remove the poached eggs from the water using a slotted spoon. Top each muffin with a poached egg and then spoon a portion of warm Hollandaise sauce evenly over each egg. Season with freshly ground pepper and garnish with the remaining chopped herbs and serve at once, with the other toasted muffins halves, as well as a few wild salad leaves if you like.

Step 5

OPTIONAL: Some people like to place the eggs Benedict under a hot grill for a minute or two at the serving stage, if you want to do this, then here is what to do; Place eggs Benedict under a hot grill and grill until the Hollandaise sauce is golden brown. Season with freshly ground pepper and serve at once as before.

Tips

No special items needed.

2 Reviews

Write Review

KATO BABY

This is a wonderful recipe. I loved it, IT was quick and easy to make with great instructions. This cheaters hollandaise is excellent. Tasted wonderful and coated the spoon beautifully. Thank you for sharing a recipe that i will enjoy often Tartlet.

Tisme

I just love the simplicity of this recipe. The sauce was wonderful and just so easy to make. Except for poaching the eggs in a silicone moulds the sauce and timing was made as per recipe. As I have stated in precious reviews ~ It is not often DH comments on a meal, but he commented and actually said "He loved the sauce". Can't get any easier or tastier than this recipe.