Why You’ll Love This Recipe

Eggs Benedict is the ultimate combination of textures and flavors. The toasted English muffins provide a crunchy base, while the perfectly poached eggs add a creamy richness that pairs beautifully with the velvety hollandaise sauce. With fresh chives and dill as a garnish, this dish is both aromatic and flavorful. Whether you’re preparing it for a holiday brunch or treating yourself to a decadent breakfast, this recipe is sure to become a favorite.

Ingredients

1 1/2 tablespoons white vinegar
8 large eggs
4 English muffins, split and toasted
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill

For the hollandaise sauce:

3 large pasteurized egg yolks
1 tablespoon freshly squeezed lemon juice
¼ teaspoon kosher salt
⅛ teaspoon cayenne pepper
½ cup unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bring a large pot of water to a simmer, adding the white vinegar. This helps the eggs hold their shape while poaching.
Crack the eggs into small cups or bowls, and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
While the eggs are poaching, toast the English muffins until golden brown. Place them on serving plates.
To make the hollandaise sauce, whisk the egg yolks, lemon juice, salt, and cayenne pepper together in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), and whisk continuously until the yolks are thickened and pale.
Slowly pour in the melted butter while whisking constantly to create a smooth, creamy sauce.
Once the sauce is ready, pour it over the poached eggs.
Place two poached eggs on each toasted English muffin half.
Garnish with fresh chives and dill.
Serve immediately and enjoy!

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add smoked salmon: For a luxurious touch, top each muffin with a slice of smoked salmon before adding the poached eggs and hollandaise sauce.
Use avocado: Add slices of ripe avocado to the muffin before adding the poached egg for a creamy, nutritious twist.

Storage/Reheating

Storage: Eggs Benedict is best enjoyed fresh. The hollandaise sauce can be stored in an airtight container in the refrigerator for up to 1 day, though it will lose some of its smooth texture.
Reheating: It’s difficult to reheat Eggs Benedict without compromising the texture of the poached eggs. If necessary, reheat the hollandaise sauce gently in a double boiler and serve fresh poached eggs over toasted muffins.

FAQs

1. Can I make hollandaise sauce ahead of time?

It’s best to make the hollandaise sauce just before serving, as it can become thick or separate if stored. However, you can prepare it up to an hour ahead and keep it warm in a double boiler.

2. Can I use store-bought hollandaise sauce?

While homemade hollandaise sauce is the best for flavor and texture, you can use store-bought sauce in a pinch for a quicker preparation.

3. Can I make Eggs Benedict without poaching eggs?

Yes, you can substitute poached eggs with scrambled eggs or fried eggs, though it won’t be the traditional style.

4. How do I know when the poached eggs are done?

The whites should be set and opaque, while the yolk should still be soft and runny. The egg will float to the top of the water when it is done.

5. Can I use regular butter instead of unsalted butter for the hollandaise sauce?

Yes, but if you use salted butter, you may need to adjust the amount of kosher salt in the hollandaise sauce to avoid it being too salty.

6. Can I make this recipe without vinegar?

Vinegar helps the eggs hold their shape while poaching, but if you don’t have any, you can try using lemon juice as a substitute.

7. Can I substitute fresh herbs with dried herbs?

Fresh herbs are recommended for the best flavor, but if needed, you can use dried chives and dill. Use about 1/3 of the amount called for in the recipe since dried herbs are more concentrated.

8. Can I make this recipe vegetarian?

Yes, simply omit any meat and top the English muffins with vegetables like spinach, tomatoes, or mushrooms for a delicious vegetarian version.

9. How can I keep the poached eggs warm before serving?

You can place the poached eggs in a bowl of warm water to keep them warm while you prepare the hollandaise sauce and toast the muffins.

10. Can I make Eggs Benedict with gluten-free muffins?

Yes, you can substitute the English muffins with gluten-free muffins to make this recipe suitable for those with gluten sensitivities.

Conclusion

Eggs Benedict is a luxurious, flavorful dish that elevates any breakfast or brunch. With perfectly poached eggs, crispy toasted English muffins, and rich hollandaise sauce, this dish is sure to impress. Whether you’re serving it for a special occasion or just a treat for yourself, Eggs Benedict is an indulgence worth savoring!

Eggs Benedict

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Author: Julia
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Indulge in the classic elegance of Eggs Benedict, a rich and flavorful breakfast or brunch dish. Poached eggs, perfectly placed on toasted English muffins, are smothered in a velvety, homemade hollandaise sauce. This luxurious recipe is perfect for special occasions, holiday brunches, or a decadent weekend breakfast that will impress your guests!

Instructions

Bring a large pot of water to a simmer and add the white vinegar. This helps the eggs retain their shape while poaching.
Crack eggs into small cups or bowls and gently slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set and the yolks remain runny. Remove with a slotted spoon and set aside.
While poaching, toast the English muffins until golden and place them on serving plates.
For the hollandaise sauce, whisk egg yolks, lemon juice, salt, and cayenne in a heatproof bowl. Place the bowl over simmering water (double boiler method) and whisk until thickened and pale.
Slowly whisk in melted butter to create a smooth, creamy sauce.
Pour the hollandaise over the poached eggs.
Place two poached eggs on each toasted muffin half.
Garnish with fresh chives and dill.
Serve immediately and enjoy!

Notes

Fresh herbs are recommended for optimal flavor, but dried herbs can be substituted in smaller amounts.

For a twist, add smoked salmon or avocado on top of the muffin before the eggs.

To keep poached eggs warm, place them in a bowl of warm water while preparing the hollandaise and muffins.

Hollandaise sauce can be made up to an hour ahead and kept warm, but it’s best served fresh.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Brunch
Method: Poaching
Cuisine: American