Classic Eggs Benedict
A fresh and light take on traditional Eggs Benedict, this version uses juicy tomato slices in place of meat, creamy homemade hollandaise, and perfectly poached eggs. It’s a high-protein, flavor-packed brunch dish that’s surprisingly easy to make and ready in just 30 minutes.
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.
