Naked Eggs Benedict

This easy, stripped-down version of eggs benedict involves no poaching, or hollandaise sauce making, which are the top two reasons people don’t make eggs benedict. Even if you master both those elements, and if you’ve seen our videos on them there’s a good chance you have, classic eggs benedict is still not something you make for one, which is why this method is such an exciting breakthrough. Thanks to some baked-in-a-ham-cup eggs, and a simple-to-make lemon butter sauce, the taste is virtually identical to classic eggs Benedict.

One could argue baked eggs can’t compare to perfectly poached ones, so if you want to poach instead, feel free, but the lemon butter sauce here is no compromise. All we’ve done is remove the yolk from a hollandaise, and since we’re serving this over eggs, I don’t think it’s going to be missed. In fact, I believe some, if not most, will find this version preferable, which is why I really do hope you give it a try soon. Enjoy!

Ingredients

4 slices of bread
2 eggs
1/4 cup coffee creamer
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Butter or oil for cooking

Steps

Step 1

In a shallow dish, whisk together the eggs, coffee creamer, vanilla extract, and cinnamon.

Step 2

Heat a skillet over medium heat and add a little butter or oil.

Step 3

Dip each slice of bread into the egg mixture, making sure to coat both sides.

Step 4

Place the bread in the skillet and cook until golden brown on both sides, about 2-3 minutes per side.

Step 5

Repeat with the remaining slices of bread.

Step 6

Serve the French toast warm with your favorite toppings.