This delicious eggs benedict variation is so much easier to make than the original! Perfect for making a single serving or scaling for a large crowd for a special brunch menu. You can plate the assembled sandwiches or serve the elements family-style at the table.
PREP TIME 5 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 5 minutesminutes
YIELD 2servings
Ingredients
For the Parmesan Cream Sauce
1tablespoonbutter
1tablespoonflour
1cupmilk
2tablespoonsgrated parmesan
1/4teaspoonsalt
2tablespoonsminced fresh basil
For the Eggs Benedict
1large croissant
1beefsteak tomato
4slicesdeli ham
2tablespoonsbutter
4eggs
Instructions
Prepare the Parmesan Cream Sauce
Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk it together. Cook for 2 - 3 minutes or until toasted in color and bubbly all over.
Drizzle in the milk and whisk until smooth. Cook for 5 minutes or until it has thickened. Whisk in the salt and parmesan until smooth.
Reduce heat to LOW and keep warm while you prepare the rest of the dish. Save the fresh basil for adding just before serving.
Prepare the Eggs Benedict
Slice the croissant in half and place it cut side up on a broiler-safe baking sheet. Preheat the broiler while you prepare the eggs.
Slice the tomato in thick 1/4-inch slices and set next to the slices of deli ham.
In a medium skillet, melt the butter over medium-high heat until it is foamy. Whisk the eggs in small bowl and pour them into the hot skillet. Stir the eggs slowly with a wooden spoon until they are scrambled and cooked through. Remove from heat.
Toast the croissant under the broiler for 1 minute or until golden brown. Watch carefully, it can burn quickly.
Place one croissant half on each plate. Top with 1 - 2 slices of tomato, 2 slices of ham, half the scrambled eggs, and a drizzle of the parmesan cream sauce. Sprinkle with fresh basil and serve immediately.
Recipe Notes
Make Ahead Tips
This is the kind of brunch recipe that is best served immediately. However, to keep things easy you could slice the tomato and keep it covered with plastic wrap.You could also pre-toast the croissants and simply reheat them in the oven at 300°F.
How to Scale the Recipe for Larger Crowds
If you want to serve 3 - 10 people, plan to adjust the ingredients.For each set of 2 additional people, plan to add:
1 croissant
4 eggs
Add an additional tomato for every 4 additional people.You can toast large batches of croissants at one time on a baking sheet.Scramble the eggs in a large skillet.Let your guests build their sandwiches buffet-style or serve all the elements family-style at the table.