Poached Eggs Benedict with Hollandaise Sauce
This simple but elegant egg dish makes a wonderful breakfast-in-bed! The Hollandaise sauce is a delicious lighter version that helps to make this a memorable meal anytime of the day.
Course
Breakfast
Cuisine
American
Servings
Prep Time
2
persons
20
minutes
Cook Time
15
minutes
Servings
Prep Time
2
persons
20
minutes
Cook Time
15
minutes
Ingredients
4
slices
bacon
Canadian
2
pcs
eggs
poached to desired doneness
1
pc
muffin
English regular
1
pinch
Chives
for garnish
Hollandaise Sauce:
1/2
cup
yogurt
Greek plain
1
pc
egg yolk
1/2
tsp
lemon juice
1
small clove
garlic
minced
1
tsp
mustard
Dijon
1
pinch
cumin
1
pinch
paprika
1
pinch
red pepper flakes
not too much if you don't like heat
1/4
tsp
salt
1/4
tsp
pepper
2
tsp
basil leaves
fresh and chopped
Instructions
In a double boiler over high heat, or in a smaller pan nested inside a larger pan on the stove, with boiling water in the larger pan.
Put the yogurt, lemon, egg yolk, and garlic in the smaller pan and beat vigorously while cooking for 15 minutes - it's a workout, but it's worth it
Stir in the Dijon mustard, cumin, paprika, red pepper flakes, salt, pepper, and basil.
Toast the English muffins
Place the ham and egg on top of each muffin half and top with hollandaise sauce
Sprinkle with chopped chives and enjoy!