Eggs Benedictwich Recipe

Name: Eggs Benedictwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices spiral-cut ham, or your favorite (about 1 pound), cut to fit the English muffins; 2 tablespoons unsalted butter; 4 large eggs; Kosher salt and freshly ground black pepper; 2 cups fresh baby spinach; 2 tablespoons lemon juice; 8 large English muffins, sliced in half crosswise, buttered and lightly toasted; Easy Hollandaze, for serving, recipe follows; 3 egg yolks; 1 tablespoon lemon juice, plus more for seasoning; 1 teaspoon Dijon mustard; 1 tablespoon hot sauce, such as Tabasco; 1 1/2 sticks salted butter, melted and kept warm

Servings: persons

4 thick slices spiral-cut ham, or your favorite (about 1 pound), cut to fit the English muffins
2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
2 cups fresh baby spinach
2 tablespoons lemon juice
8 large English muffins, sliced in half crosswise, buttered and lightly toasted
Easy Hollandaze, for serving, recipe follows
3 egg yolks
1 tablespoon lemon juice, plus more for seasoning
1 teaspoon Dijon mustard
1 tablespoon hot sauce, such as Tabasco
1 1/2 sticks salted butter, melted and kept warm

1
Heat a nonstick skillet over medium heat.
2
Fry the ham in 1 tablespoon of the butter until slightly charred, 2 to 4 minutes per side.
3
Wipe the skillet clean and add the remaining tablespoon butter.
4
When the butter is melted, fry the eggs over easy, and season with some salt and pepper.
5
In a small bowl, toss together the baby spinach, lemon juice and some salt and pepper.
6
Stack the ham on the bottom of the English muffin.
7
Top with some of the dressed spinach, and then slide 1 fried egg on top.
8
Ladle on some of the Easy Hollandaze sauce, close the muffin and serve.
9
Place the eggs, lemon juice, Dijon and hot sauce in a blender and blend until just combined, about 1 minute.
10
While the blender is still running, slowly stream in the warm, melted butter through the top hole, until thickened, about 15 seconds.
11
Adjust seasoning with more lemon juice and some salt.
12
Hold in a thermos if necessary.

2209

kcal

Calories

230

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 thick slices spiral-cut ham, or your favorite (about 1 pound), cut to fit the English muffins, 2 tablespoons unsalted butter, 4 large eggs, Kosher salt and freshly ground black pepper, and more.

Yes, Eggs Benedictwich falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs Benedictwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions