Eggs Benedict (My Secrets to Perfection!) Recipe
Eggs Benedict is the ultimate brunch indulgence. Think of a toasted English muffin topped with savory Canadian bacon, a perfectly poached egg with a gloriously runny yolk, all draped in the most luxurious, buttery Hollandaise sauce. It's the perfect combination of rich, savory, and creamy in...
Foto: Cafe Delites
Ingredients
- 2 english muffins (sliced in half)
- 12 ml olive oil
- 6 g rocket/arugula
- 11 g prosciutto
- 4 large poached eggs
- 200 ml hollandaise sauce
- finely chopped chives (for garnish (optional))
Steps
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Brush the cut sides of the English muffin halves with olive oil.
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In a skillet over medium-high heat, toast the muffins cut-side down until golden brown and crisp, about 2-3 minutes per side.
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Place the toasted muffins on serving plates.
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Place arugula on each muffin half.
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Layer a slice of prosciutto over the arugula.
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Place a warm poached egg on top of the prosciutto.
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Spoon Hollandaise sauce over each poached egg.
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Garnish with chopped chives and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| english muffins | 2 | - | - |
| olive oil | 12 ml | - | - |
| rocket/arugula | 6 g | Rp 16.000/kg | Rp 96 |
| prosciutto | 11 g | - | - |
| poached eggs | 4 large | - | - |
| hollandaise sauce | 200 ml | - | - |
| finely chopped chives | - | - | - |
*Estimated market prices, may vary by region
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