Shortcut Eggs Benedict

Recipe

Breakfast
Shortcut Eggs Benedict

Primary Media

English muffins topped with ham, poached eggs, and sauce served on a plate

User Rating

4.91 out of 5 stars
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11 ratings

Recipe Data

8
Servings
10min
Prep
30min
Total

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    Description

    Whip up a quick version of a classic French hollandaise sauce using just a handful of ingredients. The lusciously rich, lemony and smooth sauce also pairs beautifully with cooked asparagus or green beans.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    4Hy-Vee English muffins, split
    8 slice(s)Hy-Vee Deli Virginia ham, about 8 ounces
    8Hy-Vee large eggs
    ½ c.Hy-Vee plain Greek yogurt
    ½ c.Hy-Vee mayonnaise
    2 tsp.Hy-Vee lemon juice
    1 tsp.Hy-Vee yellow mustard
    Fresh chives, chopped, for garnish

    Things To Grab

    • Baking sheet
    • Large saucepan
    • Custard cup
    • Slotted spoon
    • Small bowl
    • Small saucepan

    Directions

    1. Preheat oven to 350 degrees. Place muffin halves and ham slices in a single layer on a baking sheet. Bake for 10 to 15 minutes or until muffins are toasted and ham is hot. Keep warm.
    2. To poach eggs, lightly grease a large saucepan. Fill halfway with water. Bring to a boil; reduce heat to maintain a simmer. Break one egg into a custard cup. Carefully slide into simmering water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until desired doneness. Using a slotted spoon, carefully remove eggs.
    3. Meanwhile, for sauce, in a small bowl combine yogurt, mayonnaise, lemon juice and mustard. Transfer to a small saucepan. Cook and stir over low heat just until warm; do not boil.
    4. To serve, top each muffin half with a ham slice and poached egg. Spoon sauce over eggs. If desired, garnish with chives.
    5. Make-ahead directions: Poach eggs as directed and place in bowl of ice water. Refrigerate for up to 1 day. Dip eggs, four at a time, in simmering water for about 2 minutes before serving. Combine sauce ingredients and refrigerate for up to 1 day. Heat as directed before serving.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 205mg
    • Sodium: 650mg
    • Total Carbohydrates: 16g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016.