Who doesn’t love eggs benedict, yet who has the time for all that whisking and timing everything to the exact serving second?
Mister Alfresco has a 5 minute recipe hack for very acceptable eggs benedict, if not those served at Kensington Palace. Best of all, this recipe can be adapted for the outdoors, with some creative workarounds. This is an ideal recipe for a quick weekend breakfast or snack, but timing will be important if you attempt it outdoors.
Get all the ingredients ready in advance, and these lovelies will be ready in five minutes. Note – recipe requires a toaster or way to warm the bread, and basic knowledge of how to poach eggs.
Quick Eggs BenedictPrint This
- 4 English muffins, halved
- 8 eggs
- 4 egg yolks, separated
- 10 tbsp butter + 2 tbsp butter
- 4 slices ham
- juice of 1/2 lemon, squeezed
- 2 tbsp white vinegar
- 1 tsp good quality mustard
- freshly ground black pepper
Slice the English muffins into halves; set aside. Squeeze the lemon juice and set aside. Poach the eggs in a teflon pan with one inch of simmering water and 2 tbsp of white vinegar until just beginning to set, with soft yolks and solid whites. Meanwhile, melt the butter in the microwave/stovetop on medium heat until foamy.
Toast the English muffins. While they are toasting, combine the lemon juice with the melted butter and whisk briefly. Remove English muffins from toaster/pan and spread with 2 tbsp butter. Add a slice of ham to each English muffin. Top each muffin half with a poached egg. Spread the mock hollandaise on top generously and serve with fresh ground pepper.
Serve with remaining hollandaise sauce.
On Mister Alfresco's picnic, we didn't have English muffins and used hamburger buns instead.