Breakfast

Prep Time: 15 minutes  |  Cook Time: 20 minutes  |  Total Time: 35 minutes
Servings: 2 servings  |  Difficulty: Medium  |  Cuisine: American

Ingredients

• 2 English muffins, split
• 4 slices Canadian bacon or thick-cut ham
• 4 large eggs
• 1 tablespoon white vinegar
• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt to taste
• 1 tablespoon fresh chives, chopped
• 1 cup cantaloupe, cubed
• 1/2 cup fresh strawberries, halved
• 1/2 cup blueberries
• 1/4 cup blackberries
• 1/4 cup raspberries

Instructions

1. Make the hollandaise: whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened, then slowly drizzle in melted butter while whisking. Season with salt and cayenne. Keep warm.
2. Toast the English muffin halves until golden brown.
3. Warm the Canadian bacon or ham in a skillet over medium heat for 1-2 minutes per side.
4. Bring a pot of water to a gentle simmer, add vinegar, then crack eggs one at a time into the water and poach for 3-4 minutes until whites are set but yolks remain runny.
5. Assemble: place muffin halves on plates, top each with ham, then a poached egg, and generously spoon hollandaise over the top.
6. Garnish with fresh chives and serve with a chilled bowl of mixed fresh fruit.

Tips & Notes

• Use the freshest eggs possible for the best poached eggs with tight whites.
• Keep hollandaise warm in a thermos or over warm (not hot) water to prevent breaking.
• Add a swirl of vinegar and stir the water before slipping eggs in to help them hold shape.
• Prep the fruit bowl ahead and chill while cooking the eggs benedict for perfect timing.

Nutrition Notes

A balanced brunch plate with high-quality protein from eggs and ham, healthy fats from butter, and antioxidants and fiber from the fresh fruit medley.