Naked Eggs Benedict Recipe

This simplified version of Eggs Benedict eliminates the need for poaching eggs and making hollandaise sauce, which are the two main reasons people avoid making this dish. Even if you're confident in poaching eggs and making hollandaise, classic Eggs Benedict is not a dish thats easily made for just one serving. Thats where this recipe shines. Thanks to eggs baked in ham cups and a simple lemon butter sauce, the flavor is almost identical to the traditional version. You might argue that baked eggs dont match perfectly poached ones, and if you prefer poaching, go ahead, but the lemon butter sauce here is a game-changer. Weve removed the yolk from the hollandaise and replaced it with a tangy, buttery sauce thats served over eggs, so you wont miss it. In fact, many might find this version even more enjoyable. I encourage you to try it!

Ingredients

• 2 teaspoons melted butter
• 4 slices of deli ham (about 2 ounces), round or oval
• 2 large eggs
• 1 pinch salt
• 1 pinch cayenne pepper

Lemon Butter 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 of hot sauce (optional)

For Assembling

• 1 English muffin, halved, toasted, and buttered
• 1 teaspoon freshly snipped chives to garnish

Directions

1. Preheat the oven to 350F (175C). Grease 2 (5-ounce) ramekins (or 2 wells of a standard muffin tin) with melted butter.
2. Line each ramekin with two slices of ham, making sure the edges are even around the top.
3. Crack one egg into a small bowl and gently transfer it into a ham-lined ramekin. Repeat with the second egg. Season each egg with salt and cayenne pepper to taste.
4. Bake in the preheated oven for 20 to 25 minutes, or until the whites are just barely set and the yolks are still soft and slightly runny. The eggs will continue to cook and firm up once removed from the oven if left in the hot ramekins. If you prefer a firmer yolk, bake for an additional few minutes.
5. While the eggs are baking, prepare the lemon butter sauce. In a small pan, combine lemon juice, water, and salt. Bring to a simmer over medium heat, then reduce the liquid by half, about 1 to 2 minutes.
6. Once reduced, reduce the heat to the lowest setting. Add the sliced butter to the pan and begin swirling or shaking the pan until the butter is nearly emulsified. Turn off the heat and continue swirling until the butter is fully melted. Taste and add cayenne pepper or hot sauce if desired. Keep the sauce warm until ready to serve. It will thicken slightly as it cools.
7. Toast and butter the English muffins. Once the eggs are ready, carefully transfer them with the ham into the center of each muffin half.
8. Spoon the warm lemon butter sauce over the eggs and muffins. Sprinkle with freshly snipped chives for garnish and serve immediately.

Chef's Notes

Baking times can vary depending on the size, shape, and material of your ramekins. If using a muffin tin, the baking time may be shorter, so be sure to test the eggs. Once you get the timing down, it should remain consistent. If youre making classic poached eggs instead, this sauce works perfectly with that method as well.

Nutrition Facts (per serving)

• Calories: 550
• Total Fat: 31g (40% Daily Value)
• Saturated Fat: 13g (66% Daily Value)
• Cholesterol: 262mg (87% Daily Value)
• Sodium: 1220mg (53% Daily Value)
• Total Carbohydrate: 49g (18% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Total Sugars: 20g
• Protein: 20g (39% Daily Value)
• Vitamin C: 32mg (36% Daily Value)
• Calcium: 123mg (9% Daily Value)
• Iron: 2mg (13% Daily Value)
• Potassium: 490mg (10% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.