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Easy Eggs Benedict with Microwave Hollandaise

SERVES: 2 PREP: 20 minutes TOTAL TIME: 30 minutes
Easy Eggs Benedict with Microwave Hollandaise

Easy Eggs Benedict with Microwave Hollandaise

SERVES: 2 PREP: 20 minutes TOTAL TIME: 30 minutes

If you are intimidated by making eggs benny at home, don't be! This microwave method makes hollandaise so much easier.

If you go to brunch and immediately wonder, "WHERE'S THE EGGS BENEDICT?" I have great news for you: it's not that hard to make at home. The most difficult, make-you-scream part of homemade eggs Benedict is perfecting hollandaise, a notoriously delicate sauce that requires streaming in melted butter slowly, drop by drop, and whisking over a double-boiler. But I figured out there's a much easier way to do it using your friend the microwave. It takes less than a minute and comes out just as velvety, smooth, and decadent as classic hollandaise. Cream isn't a traditional ingredient, but it acts as a safety net to make sure your sauce doesn't break. As for the poached eggs? A little lemon juice in the water helps the eggs hold their shape and adds flavor, and my trick of poaching inside 3-inch cookie cutters allows you to make a few at the same time. Okay, so now do you promise you won't be intimidated by eggs benny? Try this so you can have a five-star brunch at home in your pajamas.

For the hollandaise sauce (makes ½ cup):

  • 4 tablespoons unsalted butter

  • 2 egg yolks

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon kosher salt, plus more to taste

  • 2 tablespoons heavy cream

For the eggs Benedict:

  • 2 English muffins, split

  • 4 eggs

  • ½ tablespoon fresh lemon juice

  • 1 tablespoon vegetable oil

  • 4 slices (3 ounces) deli ham of your choice

  • ½ beefsteak or large vine-ripened tomato, sliced into 4 slices   

  • + kosher salt and freshly ground black pepper, to taste

  • + cilantro leaves, for garnish

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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread....

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