American·Breakfast
Naked Eggs Benedict with Lemon Butter Sauce
A clever, simplified take on the classic brunch dish that skips the poaching and the fussy hollandaise. Eggs are baked directly in ham-lined ramekins for a 'naked' presentation and topped with a quick, three-ingredient emulsified lemon butter sauce.
Prep
10m
Cook
25m
Total
35m
Serves
2
Method
- 01
Preheat your oven to 350°F (175°C). Generously brush the bottoms and sides of heat-proof ramekins or a muffin pan with melted butter. Line each cup with two thin slices of ham, overlapping them to cover any holes, and press them firmly into the bottom and sides.
Watch · 0:44
- 02
Carefully crack one large egg into each ham-lined cup. Season each egg with a pinch of salt and a shake of cayenne pepper. Place the ramekins on a baking sheet for easier handling.
Watch · 2:05
- 03
Bake in the center of the oven for 20 to 25 minutes. The whites should be just set and the yolks should still have a slight wiggle (jammy consistency).
Watch · 2:34
- 04
While the eggs bake, prepare the lemon butter sauce. Combine lemon juice, 1 tablespoon of cold water, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and reduce the liquid by about half. Lower the heat to the lowest setting, add the cold butter slices, and constantly shake and swirl the pan until the butter is melted and emulsified into a creamy sauce.
Watch · 3:33
- 05
Toast and butter your English muffins. Use a fork to lift the baked ham and egg cups out of the ramekins and place them onto the muffin halves. Spoon the lemon butter sauce over the top and garnish with freshly snipped chives.
Watch · 4:32
From Chef John
“Season them up with a pinch of salt as well as a couple shakes of cayenne which is optional here but also mandatory.”
“You are after all the lady gadiva of whether your naked eggs benedict gets some Chiva.”
“If you were blindfolded you would not know the difference except you might think to yourself this has all the flavor but somehow it seems a little bit lighter.”