one, two, three eggs benedict

Name: One, Two, Three Eggs Benedict
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: ## EGGS/MUFFINS/HAM; 2 - english muffins, split and lightly toasted; 4 - slices of smoky ham, bacon or canadian bacon, fully cooked and warmed slightly in the microwave; 4 - extra large or jumbo eggs; ## QUICK HOLLANDAISE SAUCE; 1-2 - tsp. lemon juice, fresh or bottled (...or to taste); 2 - egg yolks; 4 - tb. butter, melted; 2 - tb. half & half; - freshly ground pepper, pinch of salt

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Not Far From Green Bay, WI

Updated on Feb 6, 2017

We love ordering Eggs Benedict when we go out for breakfast, but it's so expensive! You can make it at home in just a few minutes with ingredients you probably already have. A quick, easy, inexpensive, yet impressive, breakfast/lunch. Many people make the sauce much more complicated than it needs to be in a double boiler. Skip the hassle and make it in the micro instead. The sauce is easily customized to your exact liking. Add just the amount of lemon juice you like and make it as thick or thin as you like by adjusting the half & half, something you can't do at a restaurant. =) My Photo

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 2 servings of two english muffin halves/two eggs each

Ingredients

EGGS/MUFFINS/HAM
2 - english muffins, split and lightly toasted
4 - slices of smoky ham, bacon or canadian bacon, fully cooked and warmed slightly in the microwave
4 - extra large or jumbo eggs
QUICK HOLLANDAISE SAUCE
1-2 - tsp. lemon juice, fresh or bottled (...or to taste)
2 - egg yolks
4 - tb. butter, melted
2 - tb. half & half
- freshly ground pepper, pinch of salt

How To Make one, two, three eggs benedict

Step 1

Microwave 4 TB. of butter for sauce until just melted. Set aside until you're ready to make the sauce. Place lightly toasted muffin halves topped with ham/Canadian bacon in buttered 9x9 glass baking dish.

Step 2

Poach eggs in lightly salted water for 3-5 minutes. *Hint: I spray the bottom of the pan with butter cooking spray before adding water. Water should be just under a low boil. I also add the egg whites not used in the Hollandaise sauce to the raw eggs before poaching. Can't waste! =) Remove with slotted spoon allowing all excess water to drip off. Place on top of muffins with ham. Season with salt and freshly cracked pepper. Cover with foil and place in warm oven to just warm all the way through. You don't want to cook the eggs any more.
Step 3

Make the sauce: Whisk lemon juice and egg yolks, until well mixed in microwave safe bowl. Slowly whisk in the 4 TB. of cooled melted butter. (Do not add 1/2 & 1/2 yet.) Microwave on high for 20 seconds. Whisk again. Continue to microwave at 10 second intervals whisking after each heating until desired thickness is achieved. (Watch carefully... You don't want scrambled eggs! lol) Then, whisk in 2 TB. of half & half. Check seasonings, salt and freshly cracked pepper. (You don't want to add the half & half in the beginning of microwaving as it could separate.) Serve over warmed eggs, muffins and ham/bacon. Enjoy!
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