Eggs Benedictwich Recipe

Name: Eggs Benedictwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg yolks; 1 tablespoon fresh lemon juice, plus more for seasoning; 1 teaspoon dijon mustard; 1 tablespoon hot sauce (such as Tabasco); 1 1/2 sticks (½ tablespoons) salted butter, melted and kept warm; Kosher salt; 2 tablespoons unsalted butter; 4 thick slices ham (about 1 pound), cut to fit the English muffins; 4 large eggs; Kosher salt and freshly ground pepper; 2 cups baby spinach; 2 tablespoons fresh lemon juice; 8 large English muffins, split, lightly toasted and buttered

Servings: persons

3 large egg yolks
1 tablespoon fresh lemon juice, plus more for seasoning
1 teaspoon dijon mustard
1 tablespoon hot sauce (such as Tabasco)
1 1/2 sticks (½ tablespoons) salted butter, melted and kept warm
Kosher salt
2 tablespoons unsalted butter
4 thick slices ham (about 1 pound), cut to fit the English muffins
4 large eggs
Kosher salt and freshly ground pepper
2 cups baby spinach
2 tablespoons fresh lemon juice
8 large English muffins, split, lightly toasted and buttered

1
["Make the easy ""hollandaze"": Place the egg yolks, lemon juice, mustard and hot sauce in a blender and blend until just combined, about 1 minute.", "While the blender is still running, slowly stream in the melted butter through the top hole until the sauce thickens, about 15 seconds.", "Adjust the seasoning with more lemon juice and some salt.", "Cover and keep warm (you can also transfer to a Thermos).", "Make the sandwiches: Heat a large nonstick skillet over medium heat; add 1 tablespoon butter and let melt.", "Fry the ham until slightly charred, 2 to 4 minutes per side.", "Wipe the skillet clean and add the remaining 1 tablespoon butter.", "When the butter is melted, fry the eggs over-easy, 1 1/2 to 2 minutes per side; season with salt and pepper.", "Toss the baby spinach, lemon juice, and salt and pepper to taste in a small bowl.", "Pile some of the dressed spinach on the bottom of each English muffin.", "Top with a piece of ham, then slide 1 fried egg on top of each.", "Ladle some of the hollandaze sauce on top, close the muffins and serve.", "Photograph by Con Poulos"]

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

You need 13 ingredients. The key ingredients include: 3 large egg yolks, 1 tablespoon fresh lemon juice, plus more for seasoning, 1 teaspoon dijon mustard, 1 tablespoon hot sauce (such as Tabasco), 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