Eggs Benedict
recipe

A classic treat for special occasions! This recipe combines perfectly poached eggs, English muffins, and a delicious hollandaise sauce. Ideal for brunch or special moments.
Preparation Time: 30 minutes
Serving Size: 2 servings

Ingredients:

- 2 English muffins
- 4 eggs
- 2 slices of ham or smoked salmon
- 1 tbsp vinegar (white wine or red wine vinegar)
- Salt and pepper to taste
Hollandaise Sauce:
- 2 egg yolks
- 100g butter
- 1 tbsp lemon juice
- Salt and pepper to taste

Instructions:

1. Prepare the hollandaise sauce by melting the butter in a saucepan. Let it cool slightly.
2. Whisk the egg yolks and lemon juice in a bowl. Gradually add the melted butter in a thin stream while whisking until the sauce thickens. Season with salt and pepper.
3. Boil water in a large pot and add vinegar. Carefully crack the eggs into the water and cook for 3-4 minutes until the whites are set, but the yolks remain runny.
4. Toast the English muffins and place the ham or salmon on top.
5. Gently lift the poached eggs onto the muffins and drizzle with hollandaise sauce.
6. Season with salt and pepper. Serve immediately.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 20 g
- Carbohydrates: 30 g
- Fat: 30 g
- Fiber: 2 g

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