Eggs Benedict—a brunch staple that often feels like a restaurant-only treat. The thought of poaching eggs to perfection and then tackling a temperamental Hollandaise sauce can be daunting, even for seasoned home cooks. But what if I told you that you could enjoy the luxurious flavors of Eggs Benedict without the fuss?
Enter Naked Eggs Benedict! This streamlined version skips the poaching and heavy Hollandaise, opting instead for baked eggs nestled in ham cups and drizzled with a light and tangy lemon butter sauce. Don’t let the simplicity fool you—the taste is strikingly close to its classic counterpart.
Why You’ll Love This Recipe
- Effortless Elegance: No more poaching mishaps or Hollandaise heartbreak—this recipe makes Eggs Benedict approachable for any skill level.
- Uncompromising Flavor: While we’ve simplified the process, we haven’t sacrificed on taste. The lemon butter sauce delivers a bright, citrusy punch that perfectly complements the rich yolks and savory ham.
- Perfect for One or Two: Classic Eggs Benedict can feel like a big production. This recipe is ideal for a leisurely breakfast or brunch for two—or even just for yourself!
Ingredients You’ll Need
This recipe calls for simple ingredients you probably already have in your kitchen. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Eggs: | 2 large |
| Deli Ham: | 4 round or oval slices (about 2 ounces) |
| Melted Butter: | 2 teaspoons |
| Salt: | To taste |
| Cayenne Pepper: | Pinch (or to taste) |
| Lemon: | 1 (about 2 tablespoons juice) |
| Water: | 1 tablespoon |
| Cold Unsalted Butter: | 2 tablespoons, sliced |
| English Muffins: | 1, halved and toasted |
| Fresh Chives: | 1 teaspoon, snipped (for garnish) |
Let’s Make Naked Eggs Benedict
- Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two 5-ounce ramekins or two wells of a muffin tin with melted butter.
- Create the Ham Cups: Line each ramekin with two slices of ham, overlapping them to create a cup shape. Make sure the edges are even around the top.
- Add the Eggs: Carefully crack one egg into a small bowl and gently transfer it to a ham-lined ramekin. Repeat with the second egg. Season each egg with a pinch of salt and cayenne pepper.
- Bake to Perfection: Bake for 20-25 minutes, or until the egg whites are just set but the yolks are still soft and slightly runny. Remember, the eggs will continue to cook a bit in the hot ramekins after you take them out of the oven.
- Make the Lemon Butter Sauce: While the eggs are baking (about 10 minutes before they’re done), start the lemon butter sauce. In a small saucepan, combine the lemon juice, water, and a pinch of salt. Bring the mixture to a simmer over medium heat and let it reduce by about half (1-2 minutes). Reduce the heat to low and add the sliced butter. Whisk constantly until the butter is almost completely emulsified. Remove the pan from the heat and continue whisking until the butter is fully melted and the sauce is smooth. Taste and add a pinch of cayenne pepper or a few drops of hot sauce if you like a little extra kick. Keep the sauce warm until you're ready to use it.
- Assemble and Enjoy: Toast your English muffins and add a pat of butter. Carefully remove the baked ham and egg cups from the ramekins and place them on top of the toasted muffin halves. Spoon the warm lemon butter sauce generously over the eggs. Finish with a sprinkle of fresh chives and serve immediately.
Tips for Success
- Baking Time: Oven temperatures and the size and material of your ramekins can affect baking time. It’s always a good idea to check for doneness a few minutes early. You want those yolks to be nice and runny!
- Sauce Versatility: This luscious lemon butter sauce isn’t just for Naked Eggs Benedict. It’s also delicious drizzled over steamed vegetables, grilled fish, or even roasted chicken.
- Poached Egg Option: If you’re feeling adventurous and want to try your hand at poaching eggs, you can definitely use the traditional method for this recipe. Just make sure the yolks are still runny!
Frequently Asked Questions
Can I make the lemon butter sauce ahead of time?
While the sauce is best served fresh, you can make it a few hours in advance. Just gently reheat it over low heat, whisking constantly, before serving.
What can I use instead of ham?
Get creative! Smoked salmon or crispy bacon would be delicious alternatives. You can also use a vegetarian substitute for a meat-free option.
So ditch the intimidation factor and treat yourself to a restaurant-worthy brunch at home with this easy Naked Eggs Benedict recipe. With its simple preparation, bright flavors, and satisfyingly runny yolks, it’s sure to become a new favorite!
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