30-Minutes Eggs Benedict Toast Recipe For Healthy Breakfast

Discover how to prepare the ultimate Eggs Benedict recipe with poached eggs and a simple Hollandaise sauce served on a toasted English muffin. A mainstay of restaurant breakfast menus, this is a well-known American meal. This traditional dish can be prepared at home in under 30 minutes.

We adore creative breakfast and brunch recipes like fluffy waffles, soft omelets, and crepes. This egg Benedict is a must-try if you enjoy fancy weekend meals.

What is Eggs Benedict?

A classic American breakfast and brunch dish, eggs benedict originated in New York City. It’s made with a toasted English muffin split in half, poached eggs, and traditional French hollandaise sauce on top. It is rich, luscious, and gratifying. Eggs Benedict recipe for breakfast is easy to make and keep you full with healthy stuff.

Prep Time	Cook Time	Total Time	Serving
5 mins	25 mins	30 mins	4

Eggs Benedict Toast Recipe – Ingredients

• 3 medium-sized egg yolks
• 1 tablespoon of cold water
• 1 teaspoon of cornstarch
• 1 to 1/2 teaspoon of Dijon mustard
• 1 ½ tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 10-12 tablespoons unsalted melted butter (6 ounces)
• 2 tablespoons cold unsalted butter
• ⅛ teaspoon cayenne pepper
• 1 glass of warm water
• 4 cold medium eggs
• 4 (1/2-inch-thick) sourdough toasted bread slices
• 8 thin prosciutto or speck slices
• 2 tablespoons roughly chopped fresh soft herbs
• Freshly ground black pepper (optional)

Secret of Eggs Benedict Recipe – Instructions

Step 1

To prepare eggs benedict recipe take a small pot, and whisk egg yolks until smooth for approximately a minute. Mix 1 tablespoon of cold water, cornstarch, Dijon, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt, whisking until well blended. Assemble a dish of cold water big enough to submerge the saucepan’s bottom; place it away.

Step 2

The next step of eggs benedict recipe is to stir one tablespoon of cold butter and set over very low heat. Cook, whisking continually, for around 2 minutes or until the mixture thickens and the bubbles go away, being careful not to curdle the egg mixture. (If the egg mixture seems smooth, remove the heat and quickly submerge the saucepan in ice water while whisking continuously.) After the liquid has thickened and the butter has been thoroughly mixed, whisk in the remaining 1 tablespoon of cold butter immediately. Remove from the fire.

Step 3

For approximately a minute, or until the mixture starts to thicken, gradually add 2 tablespoons of melted butter, 1/4 teaspoon simultaneously, while continuously whisking the egg yolk mixture. Add the last 10 tablespoons of melted butter, one tablespoon at the same time, whisking continuously, until the sauce is smooth, about 2 minutes. Stir in the remaining 1/2 tablespoon lemon juice, 1/2 teaspoon salt, and cayenne.

Add warm water one teaspoon at a time when the sauce is thick and billowy yet thin enough to spread out on its own. To keep the sauce warm, cover the pan, move it to the back of the stove, or place it over another pan filled with boiling water. After resting, thin it with extra warm water.

Step 4

Place a steamer basket inside a medium saucepan and add one inch of water to the pan. Add chilled eggs and bring to a simmer over medium heat. If you want fewer runny yolks, cook the eggs for 8 and 30 seconds, covering them and cooking for 7 minutes if the yolks are runny. Place eggs in an ice bath and leave for one to two minutes. Peel eggs with care.

Step 5

To assemble, place two slices of prosciutto on each piece of sourdough bread. Carefully cut peeled eggs in half lengthwise, then put two egg halves on each piece of bread. Drizzle 1/4 cup of hollandaise sauce onto every bread and garnish with herbs and black pepper, if preferred.

Nutrition Value – Eggs Benedict Recipe

Serving Size – 2 Eggs

• Calories – 733
• Carbs – 30g
• Total Fat – 55g
• Protein – 30g
• Cholesterol – 755mg

Make Ahead Tips

Eggs Benedict recipe has a lot of moving components. You may poach the eggs up to five days in advance if you’d like to prepare part of the meal in advance.

Here is how you can preserve eggs benedict recipe:

• Once the eggs have been poached, submerge them in cold water.
• Remove the eggs from the water using a slotted spoon and arrange them in an airtight container in a single layer. Put in the fridge.
• Before assembling the eggs Benedict, gently reheat the previously poached eggs in a dish of hot, but not boiling, water for two to three minutes.
• Proceed with the recipe after removing and draining on paper towels or a piece of bread.

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