Eggs Benedict Recipe

5 from 1 vote

Eggs Benedict with hollandaise sauce is my favorite breakfast, whether I’m cooking for myself or serving a crowd. For this version, I layer toasted English muffins, delicious fatty salmon, poached eggs, and a rich, buttery hollandaise sauce for an easy breakfast that comes together right at home.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: eggs benedict, eggs benedict recipe, how to make eggs benedict

Servings: servings

Equipment

1 Fine Mesh Sieve
1 Small Dish
1 Large Saucepan
1 Spider or Slotted Spoon
1 Medium Mixing Bowl

Ingredients

For the Poached Eggs

2 large egg
1 tablespoon white vinegar

For the Hollandaise

8 large egg yolks
2 tablespoon lemon juice
1 cup butter melted
kosher salt to taste

For Serving

English muffins halved and toasted
smoked salmon
smoked paprika
chives

US Customary - Metric

Instructions

For Poached Eggs

Set a fine mesh sieve over a small bowl, and crack an egg over the fine mesh sieve.
2 large egg
Strain any thin, excess egg white into the bowl, and discard.
Transfer the egg into a small dish, and repeat the process with the other egg(s). Set aside.
Bring a large saucepan of water to a simmer, and add the vinegar, stirring counterclockwise or clockwise to create a vortex.
1 tablespoon white vinegar
Gently tip the eggs into the water, stirring gently if needed to maintain the vortex.
Cook for three to four minutes, or until the whites are fully set, but the yolk is still runny.
Remove the eggs using a spider or a slotted spoon and place on a greased baking sheet.

For the Hollandaise Sauce

In a medium mixing bowl, add egg yolks and lemon juice, and whisk until doubled in volume, two to three minutes.
8 large egg yolks, 2 tablespoon lemon juice
Place over a pot of simmering water (no more than one inch), and slowly stream in butter, whisking continuously, until the sauce has doubled in volume.
1 cup butter
Season with salt, and remove from the heat.
kosher salt

For Serving

Place the toasted halves of the English muffins onto a plate.
English muffins
Top with smoked salmon, poached egg, hollandaise, smoked paprika and chives.
smoked salmon, smoked paprika, chives
Serve immediately.

Video

Notes

Storage:

Transfer the hollandaise sauce to an airtight container, and store it in the refrigerator for up to two days. To serve, reheat it gently in a small saucepan on the stove, stirring frequently, and adding a splash of water as needed.
Poach the eggs an hour in advance, and transfer them to a bowl of ice water to stop the cooking process. To reheat, gently drop them back in simmering water for 15 to 30 seconds or just until warm.

Nutrition