If you’re looking for a tasty brunch on a budget, this take on eggs benedict is perfect for you! Eggs Benedict may seem intimidating, but the dish is actually much more simple than it looks and requires minimal cooking. You can also skip out on the hollandaise sauce to make the cooking process faster and lower the calories since the sauce is made up of high-calorie ingredients like butter and egg yolks. This recipe serves three people so it’s perfect to make with your housemates.
- 3 English muffins (cut in half)
- 6 slices of your choice of meat (e.g. smoked salmon, Canadian bacon)
- 6 eggs
- 1 tbsp butter
- 1 cup spinach
- Sea salt and pepper, to taste
- A pinch of paprika
- Poach your eggs one by one by boiling a medium pot of water. Use a large spatula or spoon to swirl the water and create a whirlpool effect. Crack the egg into the pot and let the egg whites wrap around the yolk.
- Gently remove the poached egg from the pot with a slotted spoon and set aside on a plate lined with paper towels to soak up excess water. Sprinkle salt and pepper on the egg and repeat this process for all six eggs.
- Spread butter on the inside of each piece of English muffin and place buttered side down on a pan with low heat for two minutes or until golden brown.
- Assemble the eggs Benedict in the following order: English muffin, spinach, choice of sliced meat and poached egg.
- Garnish with paprika and enjoy!
This eggs Benedict recipe is much more simple than it sounds, as the only real cooking you have to do is poaching the eggs. It’ll save you from spending $20 at a restaurant and you can customize it however you’d like. For a more elevated brunch experience, you could also serve the plate with a side of hash browns.
Winnie Lam currently serves as the On The Menu Co-Editor. She has been apart of the Nexus since 2017.