Delicious Eggs Benedict Recipe with Rich Hollandaise Sauce
This easy eggs benedict recipe features a rich hollandaise sauce, perfect for an indulgent brunch experience.
Equipment
- - Blender
- - Pot
- - Slotted spoon
- - Knife
- Toaster
- Ramekins
Ingredients
Hollandaise Sauce Ingredients
- 3 large egg yolks Provide richness and emulsify the sauce.
- 1 tablespoon fresh lemon juice Adds acidity for balance.
- ½ teaspoon Dijon mustard Enhances flavor with a mild spice.
- heaping ¼ teaspoon sea salt Essential for seasoning the sauce.
- 2 pinches cayenne pepper Adds a hint of heat.
- ½ cup unsalted butter Creates the smooth texture of the sauce.
- Hot water As needed to adjust consistency.
Eggs Benedict Ingredients
- 8 large eggs Poached to perfection.
- 1 tablespoon white wine vinegar Helps coagulate the egg whites.
- 4 pieces English muffins Provides a toasted base.
- 2 tomatoes sliced Adds freshness.
- Sea salt and freshly ground black pepper For seasoning.
- Chopped fresh chives For garnish.
- Chopped fresh dill Complements the hollandaise.
Instructions
How to Make Eggs Benedict
- Blend together egg yolks, lemon juice, Dijon mustard, salt, and cayenne until frothy. Slowly add melted butter while blending. Adjust thickness with hot water if necessary.
- Crack eggs into ramekins. Boil water with white wine vinegar. Create a whirlpool and gently add eggs, cooking for 3½ to 4 minutes. Remove with a slotted spoon.
- Cut English muffins in half and toast to golden perfection.
- Top each muffin half with a slice of tomato and a poached egg. Season, drizzle with hollandaise, and garnish with chives and dill.
Notes
Optional: Garnish with microgreens for an elegant touch.