Simple Eggs Benedict Recipe

Eggs Benedict is a tasty and filling breakfast that you just wont get enough of. I serve this for breakfast on weekend when everyone can sit and enjoy the dish. Try this Eggs Benedict when you have guests staying over. They will love it!




 Cooked ham slices8 (Thick)
 Butter1 Ounce
 Eggs8 , poached
 Egg yolks3
 Cold water1 Tablespoon
 Butter4 Ounce, softened
 Salt1⁄4 Teaspoon
 Cayenne pepper1⁄8 Teaspoon
 Lemon juice1 Teaspoon
 Single cream1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3147 Calories from Fat 1633

% Daily Value*

Total Fat 185 g284.4%

Saturated Fat 92.9 g464.3%

Trans Fat 0 g

Cholesterol 2561.8 mg

Sodium 3136 mg130.7%

Total Carbohydrates 246 g82.2%

Dietary Fiber 24.8 g99.4%

Sugars 12 g

Protein 143 g285.5%

Vitamin A 130.3% Vitamin C 4.8%

Calcium 127.5% Iron 133.4%

*Based on a 2000 Calorie diet


Preheat the oven to very cool 275°F (Gas Mark 1, 140°C).
Preheat the grill [broiler] to high.
Place the ham slices on the grill [broiler] pan and grill [broil] them for 2 to 3 minutes on each side.
Transfer the ham slices to an ovenproof dish and put it in the oven to keep warm.
To prepare the sauce, in a heatproof bowl set over a pan of hot water, beat the egg yolks and the water together with a wire whisk until the mixture is pale.
Gradually beat in the butter, in small pieces.
Continue beating until the sauce begins to thicken.
Add the salt, cayenne and lemon juice.
Beat in the cream.
Remove the pan from the heat and set it aside.
Keep warm.
Toast the crumpets [muffins] and spread them with the butter.
Arrange the crumpets [muffins] on warmed plates.
Place a slice of ham on each crumpet [muffin] and top with a poached egg.
Spoon a little of the sauce over each crumpet [muffin] and serve at once.