Seeking more creative and easy breakfast ideas? Try breakfast crepes recipes. Forget the English muffin! Our eggs benedict recipe for crepes is easy and delicious. We'll also give you a recipe for the perfect topping, an easy hollandaise sauce recipe.
Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. I use metal egg rings for poaching my eggs so they remain in a circular shape but you can easily do it without a special gadget; you will get a lovely, free-form shape. Once all of the eggs are placed in the water, let simmer for 6 minutes, or until yolks are cooked to your preference.
Meanwhile, make your hollandaise sauce. Keep it warm by placing it in a double boiler over a saucepan of hot water.
Assemble crepes: You may begin with freshly made crepes or crepes that have been made in advance. Lay each crepe flat. Spread half of the crepe with the cheese and follow with the ham. Fold over the other half. Place in a greased skillet over medium heat until cheese starts to melt. Flip over and warm the other side. It will get a slightly crisp crust. Transfer to serving plate and fold again, into quarters, as pictured above. Repeat with remaining crepes. Tent with aluminum foil to keep the plates warm.
Meanwhile, remove your cooked eggs from the water and drain on a paper towel. Blot the tops to remove the excess moisture. Place one egg on top of each crepe and top with 2 tablespoons of warm hollandaise sauce. Season with salt and pepper; garnish with parsley and serve immediately.