Easy Eggs Benedict Recipe You Can Master at Home
Easy Eggs Benedict Recipe you can master at home with silky hollandaise, perfect poached eggs, and café-style flavor made simple.
Ingredients
Hollandaise sauce
- 3 egg yolks (from large eggs, about 55–60 g each)
- 1/4 teaspoon cayenne pepper or white pepper
- 1/4 teaspoon salt
- 1 1/2 tablespoons lemon juice, plus more to taste
- 1 1/2 tablespoons water, plus more if needed
- 175 g unsalted butter, cut into cubes
Poached eggs
- 8 large eggs, cold from the fridge
Protein choices (pick one)
- 8 slices beef bacon or turkey bacon
- 200 g sliced turkey ham or chicken slices (about 16 slices)
- 250 g smoked salmon slices
Assembling
- 4 English muffins, split in half (or 8 slices of bread, or 4 brioche rolls)
- 1 tablespoon each chopped chives and parsley, for garnish
Instructions
- Cook the beef bacon or turkey bacon in a little oil until crisp, or warm the turkey ham or chicken slices gently in the oven, then keep warm.
- Lightly toast the English muffins and keep them warm on a tray.
- Make the hollandaise by blending egg yolks, lemon juice, water, pepper, and salt, then slowly streaming in melted butter until thick and creamy. Add a splash of warm water if it needs thinning.
- Poach the eggs by straining them first, then lowering gently into simmering water and cooking until the whites are set but the yolks remain runny. Drain on paper towels.
- Assemble by placing warm muffin halves on plates, topping with your choice of protein, a poached egg, and spoonfuls of hollandaise. Garnish with parsley and chives, then serve right away.