Eggs Delmonico for 2

Elevate your next brunch with the luxurious Eggs Delmonico for Two, a decadent twist on classic eggs Benedict. This recipe layers golden-toasted English muffins, savory slices of ham, and perfectly poached eggs, all crowned with a velvety homemade Mornay sauce featuring nutmeg-kissed Gruyère. Finished with a sprinkle of Parmesan and a quick broil for a golden crust, it’s a combination of creamy, cheesy, and smoky flavors that’s irresistibly indulgent. Perfect for a romantic breakfast or an elegant weekend treat, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it’s an ideal choice for those looking to impress with a gourmet, from-scratch brunch recipe.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces English muffins
• 2 tablespoons Unsalted butter
• 4 slices Sliced ham
• 4 large Eggs
• 1 teaspoon White vinegar
• 2 tablespoons Butter (for Mornay sauce)
• 2 tablespoons All-purpose flour
• 1 cup Milk
• 1 cup Gruyère cheese
• 1 pinch Nutmeg
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Parmesan cheese
• 1 teaspoon Fresh parsley

Directions

Step 1

Lightly toast the English muffins and spread 2 tablespoons of unsalted butter evenly across the halves. Set aside.

Step 2

Fill a medium saucepan with water and bring it to a gentle simmer. Add 1 teaspoon of white vinegar and swirl the water with a spoon to create a vortex.

Step 3

Crack each egg into a small bowl, then gently slide them one at a time into the swirling water. Poach for 3-4 minutes or until the whites are set but the yolks remain soft. Use a slotted spoon to remove the eggs and set them on a plate lined with paper towels to drain.

Step 4

In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute to make a roux.

Step 5

Slowly whisk in 1 cup of milk, cooking and stirring constantly until the mixture thickens, about 3-5 minutes.

Step 6

Reduce heat to low and stir in 1 cup of grated Gruyère cheese. Add a pinch of nutmeg, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Mix until the cheese is melted and the sauce is smooth. Remove from heat and set aside.

Step 7

Preheat your broiler to high.

Step 8

Place the toasted English muffin halves on an oven-safe dish or baking sheet. Top each half with a slice of ham, followed by a poached egg.

Step 9

Spoon the Mornay sauce generously over the eggs to cover them completely.

Step 10

Sprinkle 2 tablespoons of Parmesan cheese evenly over the sauce.

Step 11

Place the dish under the broiler for 2-3 minutes or until the topping is lightly browned and bubbly. Keep a close eye to prevent burning.

Step 12

Remove from the broiler and sprinkle with 1 teaspoon of freshly chopped parsley for garnish.

Step 13

Serve immediately and enjoy this decadent brunch dish!

Nutrition Facts

Serving size	967.7 grams (967.7g)

Amount per serving	% Daily Value*
Calories	2010

Total Fat 128.40g	165%
Saturated Fat 68.00g	340%
Polyunsaturated Fat 2.50g
Cholesterol 1105mg	368%
Sodium 4733mg	206%
Total Carbohydrate 116.20g	42%
Dietary Fiber 8.80g	31%
Total Sugars 29.20g
Protein 103.90g	208%

Vitamin D 321IU	1607%
Calcium 1899mg	146%
Iron 10mg	56%
Potassium 815mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 20.4%

Carbs: 22.8%