Craving that luxurious, brunch-worthy flavor of Eggs Benedict but short on time? This Instant Pot Hollandaise Eggs and Ham is your elegant solution! We’re skipping the tricky poaching and using the magic of the pressure cooker to create perfectly steamed eggs in minutes. It’s a rich, satisfying, and incredibly easy breakfast that tastes like you spent all morning in the kitchen.
Ingredients
• 2 large eggs
• 2 tablespoons / 30 ml Hollandaise sauce
• 2 slices ham, chopped
• 1 ½ cups / 355 ml water, for the Instant Pot
• 2 tablespoons / 30 ml water, divided for eggs
Instructions
1. Directions
2. Pour 1 ½ cups of water into the inner pot of your Instant Pot and place a trivet or steam rack inside.
3. Gently crack one egg into each of the two small ramekins, being careful not to break the yolks.
4. Add 1 tablespoon of water on top of each egg. This helps them steam perfectly.
5. Carefully place the ramekins onto the trivet inside the Instant Pot and secure the lid.
6. Set the Instant Pot to STEAM mode and cook for 2 minutes for a runny yolk, or 3 minutes for a soft, jammy yolk.
7. Once the time is up, perform a quick release of the pressure. Carefully remove the ramekins.
8. Top each egg with chopped ham and a generous drizzle of warm Hollandaise sauce. Serve immediately and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 271
• Total Fats: 16.2g
• Net Carbs: 5.2g
• Protein: 25.3g
• Fiber: 1.1g
Pro Tips
• For the ultimate shortcut, use a quality store-bought Hollandaise sauce. Gently warm it on the stovetop or in the microwave before drizzling.
• The cooking time is key to your perfect yolk. Stick to 2 minutes for a classic runny yolk perfect for dipping, or go for 3 minutes if you prefer a firmer, jammy center.
• Don’t have ham? This recipe is fantastic with crumbled bacon, Canadian bacon, or even smoked salmon for a touch of elegance.
FAQ
Q: How long do I cook eggs in the Instant Pot for a runny yolk
A: For a classic runny yolk perfect for dipping, set your Instant Pot to STEAM mode for exactly 2 minutes. For a softer, jammy yolk, cook for 3 minutes. It’s essential to do a quick pressure release immediately after.
Q: What can I use instead of ham
A: This recipe is very versatile. You can easily substitute the chopped ham with other delicious options like Canadian bacon, crumbled cooked bacon, or even smoked salmon for a more elegant touch.
Q: What if I don’t have ramekins
A: If you don’t have ramekins, you can use other small, pressure-cooker-safe containers that fit on your trivet. Silicone egg bite molds, small glass jars, or other small oven-safe bowls work well.
Q: Can I make my own Hollandaise sauce for this recipe
A: Absolutely. While the recipe suggests using a quality store-bought Hollandaise for a shortcut, making your own fresh sauce will elevate the dish even further. Just be sure to warm it before serving.
