Half-Baked by Liz  recipes, crafting, & other fun things

Epic Eggs Benedict

November 13, 2014 / by Liz

Original recipe can be found here, from the blog i am a food blog.

For the Slow Poached Eggs: You’ll need to cook two eggs, in 64 C water, for 45 minutes. A guide for doing this can be found on the same blog noted above, or by clicking here.

Epic Eggs Benedict

Yield: 2 sandwiches

Epic Eggs Benedict


    For the sandwich;
  • 2 english muffins, split
  • 2 tablespoons butter
  • 2 tablespoons dijon mustard
  • 4 slices prosciutto
  • 3/4 cup shredded gruyere
    For the hollandaise;
  • 2 egg yolks
  • 1/4 butter, cold
  • 1 tablespoon water
  • 1 teaspoon lemon juice
    For the assembly;
  • 2 slow poached eggs (above)
  • 2 grilled sandwiches (above)
  • lemon hollandaise sauce (above)
  • chives, finely cut
  • fresh ground salt and pepper


  • For the sandwich;
  • Prepare your sandwiches inside out; i.e. butter the inside of the bun, and use that side for grilling. Assemble your sandwiches with the mustard, prosciutto, and 1/2 cup of the gruyere.
  • Grill the sandwiches in a frying pan over medium heat, until nicely browned and crispy. Add the remaining gruyere to the tops of the sandwiches.
  • For the hollandaise;
  • Whisk the yolks, butter, and water in a saucepan over low heat. Whisk nearly constantly until the sauce thickens.
  • Stir in the lemon juice, and use immediately.
  • Assemble;
  • Remove the eggs from the water, and crack the shell only slightly over a bowl. Allow any liquid to drain off, but keep the egg in the shell. Once drained, gently place the egg onto the sandwich.
  • Pour the hollandaise over the egg, and garnish with chives, salt, and pepper. Enjoy immediately!
  • *See original blog post here.

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