Eggs Benedict (My Secrets to Perfection!)
Eggs Benedict is the ultimate brunch indulgence. Think of a toasted English muffin topped with savory Canadian bacon, a perfectly poached egg with a gloriously runny yolk, all draped in the most luxurious, buttery Hollandaise sauce. It's the perfect combination of rich, savory, and creamy in every single bite.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 english muffins (sliced in half)
- 12 ml olive oil
- 6 g rocket/arugula
- 11 g prosciutto
- 4 large poached eggs
- 200 ml hollandaise sauce
- finely chopped chives (for garnish (optional))
Instructions
- 1
Brush the cut sides of the English muffin halves with olive oil.
- 2
In a skillet over medium-high heat, toast the muffins cut-side down until golden brown and crisp, about 2-3 minutes per side.
- 3
Place the toasted muffins on serving plates.
- 4
Place arugula on each muffin half.
- 5
Layer a slice of prosciutto over the arugula.
- 6
Place a warm poached egg on top of the prosciutto.
- 7
Spoon Hollandaise sauce over each poached egg.
- 8
Garnish with chopped chives and serve immediately.