Make this easy eggs Benedict sandwich any day of the week

Make this easy eggs Benedict sandwich any day of the week

Prep Time

5 minutes

Cook Time

10 minutes

Serves

4 people

If brunch had a mascot it would be eggs Benedict. Any brunch place worth its salt serves the iconic dish of a poached eggs sitting under a blanket of yolky hollandaise sauce and atop a ham-covered English muffin – or at least some derivative of the original. Eggs Benedict is brunch. Think about it: when’s the last time you had eggs Benny on a weekday? And odds are, you don’t make it at home, because it’s a total pain.

For one thing, your average home cook doesn’t know how to make a poached egg (it’s easier than it seems), and even if they do, notoriously tricky hollandaise sauce is more than most of us feel like dealing with on an empty stomach. But there’s a simple solution: this eggs Benedict sandwich.

This sandwich takes all the best part about eggs Benedict – the ham, the runny eggs, the English muffin, the creamy sauce – without dealing with the difficulties.

Rather than hollandaise, this recipe calls for a super simple, yet creamy, mayo-based lemon sauce. And rather than poaching an egg, you simply fry it. The entire thing takes 15 minutes from start to finish, is way less of a headache, and (if you’re in a rush) can be taken on the go.

You can now have this “brunch” dish on a weekday. You’re welcome.

*Recipe and photo courtesy of The Food Channel. 

Ingredients

  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon ground cayenne pepper
  • As needed kosher salt
  • As needed black pepper, freshly ground
  • 1 ham steak, trimmed, cut into in 8 pieces
  • 4 English muffins, split
  • As needed melted butter
  • 2 cups fresh spinach/arugula blend, trimmed
  • 4 tablespoons olive oil, divided
  • 4 large eggs

Preparation

  • 1 Combine mayonnaise, lemon juice and cayenne pepper in a small bowl and whisk to blend. Season with salt and pepper to taste.
  • 2 Heat 2 tablespoons olive oil in a skillet; add ham pieces and cook over medium-low heat on both sides until sizzling-hot. Remove ham and top each with ½ cup spinach and set aside.
  • 3 Brush split muffins with melted butter and heat in skillet over medium-low heat until golden and toasted.
  • 4 In another skillet, heat remaining olive oil and fry 4 eggs to desired doneness. Season with salt and pepper to taste.
  • 5 Arrange 1 layer of ham/spinach on bottom half of a toasted English muffin. Top with 1 fried egg and second layer of ham/spinach. Drizzle 1 tablespoon spicy lemon sauce over spinach and press closed with top half of toasted English muffin.

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