Naked Eggs Benedict offers a fresh, lighter twist on the traditional brunch favorite. Instead of hollandaise, a zesty lemon butter sauce enhances the dish with vibrant flavor, letting poached eggs, ham, and buttery English muffins shine in every satisfying bite.
Ingredients for this Naked Eggs Benedict
Eggs & Assembly:
- 2 teaspoons melted butter
- 4 round or oval slices deli ham (about 2 oz)
- 2 large eggs
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 English muffin, halved, toasted, and buttered
- 1 teaspoon freshly snipped chives, for garnish
Lemon Sauce:
- 1 lemon, juiced (about 2 tablespoons)
- 1 tablespoon water
- Salt, to taste
- 2 tablespoons cold unsalted butter, sliced
- 1 pinch cayenne pepper or a few drops hot sauce (optional)
Directions
- Make the Lemon Sauce:
In a small saucepan, combine lemon juice, water, and a pinch of salt. Bring to a light simmer.
Gradually whisk in cold butter slices until fully melted and sauce is smooth. Add cayenne or hot sauce to taste. Keep warm. - Sear the Ham:
In a skillet, brush melted butter and lightly brown the ham on both sides (1–2 minutes). Set aside. - Poach the Eggs:
Heat 2–3 inches of water in a saucepan to a gentle simmer. Crack eggs into ramekins and slip into the water.
Poach for 3–4 minutes until the whites are set but yolks remain soft. Remove carefully and blot. - Assemble the Naked Eggs Benedict:
Layer toasted, buttered English muffins with warm ham, then top with a poached egg.
Drizzle lemon butter sauce over each and finish with salt, cayenne, and fresh chives.
Prep Time:
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
- Servings: 2
Nutrition (Per Serving, Approx.)
- Calories: 340
- Protein: 18g
- Fat: 25g
- Carbohydrates: 16g
- Sugar: 1g
- Fiber: 1g
- Sodium: 700mg
Enjoy this simple yet elegant Naked Eggs Benedict—perfect for a refreshing brunch at home. Light, flavorful, and ready in just 20 minutes!
Table of Contents
Source: www.allrecipes.com
