While making Eggs Benedict for two is a bit time-consuming, you can make the sauce and poach the eggs ahead of time. Using crisp rounds of bread and julienned ham makes this version of Eggs Benedict easier to eat (and I think, better) than the traditional English muffin and Canadian bacon.
- 4 eggs
- 1/2 cup Hollandaise sauce (1 recipe/2 servings)
- 4 small slices bread (firm French or Italian, about 3/8 inch thick)
- 2 tablespoons butter (or more, softened unsalted)
- 4 ounces ham (sliced into matchsticks or julienned)
- Optional garnish: chives or parsley (chopped)
- Poach the eggs, chilling as described.
- Prepare the Hollandaise sauce. Cover and keep warm, stirring occasionally.
- If you have a warming drawer in your oven, turn it on. Otherwise, preheat your oven to its lowest setting. It should just be warm (170F). Have a small sheet pan with a rack ready.
- Using a biscuit cutter (or another round cutter about 3 inches in diameter), cut rounds from the slices of bread. Spread both sides of rounds with butter.
- Heat a medium-sized skillet over medium-low heat. Add the bread rounds and fry until bread is golden brown, about 3-5 minutes. Flip the rounds over and fry the other side until golden brown. When the bread is browned on both sides, remove from pan and place on the prepared rack. Place in the warm oven.
- In the same skillet, add a teaspoon or so of butter and melt over medium heat. When the pan is hot, add the sliced ham and cook, stirring, until warmed through. Remove the ham to a small heat proof plate or bowl and place in the warm oven.
- When ready to serve, reheat the poached eggs.
- Place two rounds of bread on each of two plates. Top each slice with a quarter of the ham and a poached egg. Top with Hollandaise and garnish with the optional herbs, if using.
|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||12 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||2 g|