Egg Benedict sandwich

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 947, total fat 53 G., saturated fats 29 G., proteins 27 G., carbohydrates 97 G., fiber 10 G., cholesterol 431 mg, sodium 1208 mg, sugar 4 G.

You'll love this sandwich, which is much easier to make than classic Eggs Benedict, yet tastes just as amazing. Firstly, you don't have to cook a perfectly poached egg. A fried egg, fried on both sides, will do (it won't be visible in the closed sandwich anyway). Secondly, the hollandaise sauce (another essential ingredient in Eggs Benedict) can be made in a blender in seconds!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hollandaise sauce

3 large egg yolks
1 tbsp freshly squeezed lemon juice + more to taste
1 teaspoon Dijon mustard
1 tbsp hot sauce (such as Tabasco)
165g salted butter, melted and kept warm

Sandwiches

2 tablespoons unsalted butter
4 thick slices ham (about 16 oz), cut into English muffin size
4 large eggs
2 cups baby spinach
2 tablespoons freshly squeezed lemon juice
8 large English muffins, split, lightly toasted and buttered

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, ham, lemon juice, Dijon mustard, hot sauce, spinach

Cooking the dish according to the recipe:

Make a simple hollandaise sauce:

Place the egg yolks, lemon juice, mustard, and hot sauce in a blender and blend until smooth, about 1 minute. With the blender running, gradually pour in the melted butter and blend until the sauce thickens, about 15 seconds. Add more lemon juice and a pinch of salt. Cover and keep warm (you can also transfer to a thermos).
Sandwiches:

Heat a large nonstick skillet over medium heat; add 1 tablespoon of butter and let it melt. Fry the ham for 2–4 minutes on each side. Wipe the skillet clean and add the remaining 1 tablespoon of butter. Once the butter has melted, lightly fry the eggs for 1.5–2 minutes on each side; season with salt and pepper.

In a small bowl, combine baby spinach, lemon juice, and salt and pepper to taste. Spoon some of the dressed spinach onto the bottom half of each English muffin. Top with a slice of ham, then top each with an egg. Drizzle with hollandaise sauce, close the sandwiches, and serve.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Breakfast / Main courses / Meat / Vegetables and mushrooms / Eggs and dairy products / Fast food / Sandwiches / Jeff Mauro

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