Love a nice breakfast of poached eggs for Eggs Benedict but do not have the time? Well poached eggs and peameal bacon can be easily done in the air fryer while the Hollandaise sauce is being made, and the english muffin is being toasted. You can easily and quickly make this fancy and delicious breakfast dish any day of the week!
Ingredients
Hollandaise Sauce
1/2 cup heavy cream
4 large egg yolks
1 1/2 Tbsp lemon juice
1 tsp dijon mustard (optional)
1 – 2 pinches cayenne pepper (optional)
Salt and freshly ground black pepper
Eggs Benedict
4 large eggs
2 English Muffins
4 Peameal Bacon Slices
Instructions
To Make the Hollandaise Sauce
Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan whisk well. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees.
To Make the Air Fryer Poached Eggs
Spray four ramekins with cooking spray or olive oil.
Crack one egg into each ramekin.
Put all four ramekins in the Air Fryer and cook for 5 minutes at 400.
To Prepare English Muffins and Bacon
Cook the peameal in the airfryer at 400 for 8 minutes flipping halfway.
Meanwhile toast English muffins in a toaster oven, or under broiler (setting muffins on a baking sheet) until just golden brown on top.
To Assemble Eggs Benedict
Lay a slice of Peameal bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour Hollandaise sauce over top, garnish with parsley.
Serve with my top-rated Air Fryer Home Fries & enjoy!!
Notes
For cooking and storage tips be sure to read the full Air Fryer Poached Eggs post.
