Quick & Easy Eggs Benedict for Two | Kita Roberts GirlCarnivore.com

Quick & Easy Eggs Benedict for Two


  • 3 tbs sour cream
  • 2 tbs milk
  • 1 teas Dijon mustard
  • 2 eggs
  • 1 whole grain English muffin
  • few slices of ham
  • 1 to mato sliced
  • fresh chives snipped
  • salt and pepper


  • Whisk the sour cream, milk, and mustard in a small bowl and set aside.
  • In a small saucepan or deep skillet, heat enough water to cover eggs to a boil. Reduce the heat to a simmer. Crack the eggs, one at at time in a small bowl and drop each one into the pot carefully so to not splash. Cook for 3 to 5 minutes until the whites are set and the yolks are almost set. Remove the eggs gently with a slotted spoon.
  • Meanwhile, toast the muffin. Top with the ham and tomato slices and place in the toaster oven for another minute (or under the broiler).
  • Arrange the eggs over the sliced tomato and spoon a bit of the sour cream 'hollandaise' sauce over each.
  • Get fancy and win points for presentation by garnishing with chives and seasoning with salt and pepper.