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This fresh twist on classic Eggs Benedict replaces Canadian bacon with juicy tomato slices, making it lighter yet still indulgent.
With perfectly poached eggs and creamy homemade hollandaise sauce atop crisp English muffins, this dish delivers restaurant-quality flavor in under 30 minutes.
It’s a high-protein, satisfying option for breakfast or brunch that doesn’t feel heavy.
The eggs provide a great source of complete protein, while the tomatoes add a dose of antioxidants and fiber.
The hollandaise, made with real butter and egg yolks, is rich in healthy fats and low in processed additives.
Skipping the traditional meat makes this dish lower in saturated fat, while still delivering creamy, savory satisfaction.
Quick to prepare and beautifully balanced, this Eggs Benedict is ideal for everyday cooking or special weekend brunches.
The recipe is beginner-friendly, easily customizable, and can be made with simple pantry staples.
It’s a wonderful way to enjoy a nourishing, gourmet-style meal without the fuss.
Must-Have Tools for Perfect Results
Vitamix Explorian Blender
Effortlessly blends hollandaise sauce to perfection.
This high-performance blender creates silky emulsions with ease, giving your hollandaise the smooth, velvety consistency that’s hard to achieve by hand. Beyond sauces, it’s ideal for smoothies, soups, nut butters, and more—a true kitchen workhorse.
Cuisinart 2-Quart Saucepan
Gently melts butter without scorching.
A small, heavy-bottomed saucepan is perfect for melting butter evenly, crucial for the hollandaise. This compact pan is also perfect for heating sauces, grains, or small batch soups.
OXO Good Grips Slotted Spoon
Lifts poached eggs with precision.
This slotted spoon allows you to remove poached eggs without breaking the yolk or collecting excess water. Its ergonomic grip makes it easy to maneuver, and it’s great for blanching vegetables or draining small pasta portions.
Lodge Cast Iron Griddle or Toaster
Ensures English muffins are toasted just right.
Whether you prefer stovetop or electric toasting, a reliable cast iron griddle or countertop toaster helps achieve crisp, golden muffins. It’s a versatile tool you’ll reach for when making grilled sandwiches, pancakes, and breakfast favorites.
OXO Kitchen Precision Timer
Keeps egg poaching exact and stress-free.
Timing is key when poaching eggs. This easy-to-use digital timer ensures your yolks are perfectly runny every time—plus, it’s handy for baking, brewing, and meal prep tasks throughout the week.
Classic Eggs Benedict
Equipment
- 1 Blender – for emulsifying hollandaise sauce
- 1 Small Saucepan – for melting butter
- 1 Medium Pot – for poaching eggs
- 1 Slotted Spoon – for removing poached eggs
- 1 Toaster or Griddle – for toasting English muffins
- 1 Timer – for precise egg poaching
Ingredients
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt heaping
- 2 small pinches cayenne pepper
- ½ cup unsalted butter melted
- Hot water as needed for thinning
For the Eggs Benedict
- 8 large eggs
- 1 tablespoon white wine vinegar
- 4 English muffins halved
- 2 medium ripe tomatoes sliced into rounds
- Sea salt and freshly ground black pepper to taste
- Fresh chives finely chopped (for garnish)
- Fresh dill finely chopped (for garnish)
Instructions
- Prepare the Velvety Hollandaise Sauce: In a blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend briefly (about 5–15 seconds) until the mixture becomes light and slightly frothy. Meanwhile, melt the butter over medium-low heat in a small saucepan, stirring gently until fully liquefied. Transfer the melted butter into a heatproof measuring cup with a spout for easy pouring. With the blender on low speed, gradually stream the hot butter into the egg mixture until fully emulsified.The sauce should be thick yet pourable. If it appears too thick, blend in a tablespoon or two of hot water until the texture loosens. Set aside in a warm spot.
- Perfectly Poach the Eggs: Crack four eggs into individual small bowls or ramekins to make them easier to handle. Bring a medium-sized pot of water to a gentle simmer—not a full boil. Add the white wine vinegar and stir to create a subtle whirlpool. Carefully lower each egg into the water one at a time. Stir gently again to help the whites wrap around the yolks. Cook for 3½ to 4 minutes until the whites are set but the yolks remain soft and runny. Using a slotted spoon, lift each egg from the water, allow any excess water to drain, and set aside. Repeat the process with the remaining four eggs.
- Toast the Muffins: While the eggs are poaching, slice the English muffins and toast them until lightly golden and crisp on the edges. A toaster or hot skillet will work equally well.
- Assemble the Eggs Benedict: On each toasted muffin half, place a fresh tomato slice followed by a warm poached egg. Sprinkle lightly with salt and pepper. Generously spoon the warm hollandaise sauce over the eggs, letting it cascade gently down the sides. Finish with a sprinkle of chopped chives and dill for a fresh, vibrant touch.
- Serve Immediately: Eggs Benedict is best enjoyed fresh and warm, right after assembly. Serve immediately for the ultimate brunch experience.
Notes
- Make-Ahead Tip: You can prepare the hollandaise sauce up to 30 minutes in advance. Keep it warm by placing the blender container in a bowl of hot water or using a thermal carafe.
- Egg Poaching Hack: Straining the raw eggs through a fine-mesh sieve before poaching helps remove loose whites, resulting in neater eggs.
- Tomato Substitute: Feel free to use sautéed spinach, avocado slices, or roasted red pepper for a different take on the traditional base.
- Hollandaise Alternative: If you prefer not to use butter, a blend of olive oil and ghee can work as a dairy-light option—though the flavor will change slightly.
- Serving Suggestion: Pair with lightly dressed greens or roasted asparagus to turn this into a complete, balanced brunch plate.
Chef’s Secrets for Flawless Results
Mastering Eggs Benedict at home might seem intimidating, but a few chef-approved tricks will set you up for success.
First, poaching eggs is all about gentle movement and precise timing. Use fresh eggs for the best structure, and always crack them into ramekins first—this gives you more control when slipping them into the water.
A slight whirlpool in the poaching water helps the whites wrap around the yolks for that iconic shape.
When making hollandaise, temperature matters. Ensure your butter is hot, but not bubbling, and pour it into the egg mixture slowly with the blender running.
This helps the sauce emulsify smoothly and prevents it from separating. If the sauce thickens too much, a tablespoon or two of hot water will bring it back to a pourable consistency.
Keep the sauce warm by resting the blender container in a bowl of hot water until you’re ready to serve.
And don’t forget to toast your English muffins just before assembly—they’re the unsung heroes that hold everything together with crunch and flavor.
Delicious and Fresh Serving Suggestions
Eggs Benedict is often seen as a special occasion dish, but its simple ingredients make it perfect for a fancy everyday breakfast or brunch.
To elevate the meal, pair it with lightly dressed greens, crisp roasted asparagus, or a citrusy arugula salad to balance the richness of the hollandaise.
A glass of freshly squeezed orange juice, sparkling water with lemon, or even a brunch mocktail makes a lovely complement.
For a heartier spread, serve your Benedicts with oven-roasted breakfast potatoes or sweet potato hash.
If you’re feeding a crowd, create a Benedict bar with various toppings like avocado slices, sautéed spinach, or smoked salmon so guests can customize their plates.
This vegetarian version with tomato is light yet satisfying—ideal for spring and summer menus, as well as meatless mornings.
Smart Storage Tips and Reheating
While Eggs Benedict is best enjoyed fresh, a few components can be prepped ahead of time to streamline your morning routine.
You can make the hollandaise sauce up to 30 minutes before serving—just keep it warm in a thermos or an insulated blender jar submerged in hot water.
If it begins to separate, blend briefly with a splash of warm water to bring it back together.
Poached eggs can be made in advance and stored in a bowl of cold water in the fridge for up to one day.
When ready to serve, reheat them gently in simmering water for about 30 seconds.
Toast English muffins just before assembling to maintain their texture.
Fully assembled Eggs Benedict does not store well once sauced, so it’s best to prepare only what you’ll serve right away.
Frequently Asked Questions About This Recipe
1. Can I use an immersion blender for the hollandaise?
Yes, an immersion blender is a great tool for hollandaise! Place the ingredients in a tall container and slowly stream in the melted butter while blending. It creates the same smooth, creamy texture with easier cleanup.
2. What can I substitute for tomatoes?
If you’re not a fan of tomatoes or want variety, try sliced avocado, sautéed spinach, grilled mushrooms, or even a roasted red pepper slice. These options keep the recipe vegetarian and flavorful.
3. How do I prevent hollandaise from breaking?
Temperature control is key. Avoid overheating the egg yolks or adding butter too quickly. If your sauce breaks, try blending in a tablespoon of warm water or another egg yolk to stabilize it.
4. Can I make this gluten-free?
Absolutely. Simply swap the English muffins for your favorite gluten-free alternative, such as gluten-free toast, sweet potato rounds, or gluten-free bagels.
5. What’s the best way to poach eggs ahead of time?
Poach the eggs as usual, then transfer them immediately into a bowl of ice water to stop the cooking. Store in the fridge and reheat in hot water for 30 seconds just before serving. This method is perfect for meal prepping or serving a crowd.
This recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
