Eggs Benedict Variant Recipe

Poached Eggs

Start by bringing a pot of water to a simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for about 3 to 4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Toasted English Muffin or Bread

Cut the English muffin or bread into halves. Toast until golden brown and crispy. Alternatively, you can use a grill or a toaster oven for this step.

Hollandaise Sauce

In a small saucepan, melt butter over low heat. In a separate bowl, whisk together egg yolks, lemon juice, and a pinch of cayenne or black pepper. Gradually add the melted butter to the egg yolk mixture, whisking continuously until the sauce thickens. Remove from heat once the desired consistency is reached.

Assembly

Place a toasted English muffin half on a plate. Top with a slice of ham or Canadian bacon, followed by the poached egg. Generously drizzle hollandaise sauce over the egg. Garnish with microgreens, tomato slices, and a sprinkle of chives or green herbs. Serve with a side of mixed greens or spinach for a balanced meal.