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
- 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.
- Toast the English muffin halves until golden brown.
- Warm the Canadian bacon or ham in a skillet over medium heat for 1-2 minutes per side.
- 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.
- Assemble: place muffin halves on plates, top each with ham, then a poached egg, and generously spoon hollandaise over the top.
- 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.