Eggs Benedict with Tomato and Hollandaise Recipe
This Eggs Benedict recipe offers a fresh twist on the classic brunch favorite by topping toasted English muffins with juicy tomato slices, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce. It’s an elegant and satisfying dish that’s perfect for breakfast or brunch and can be prepared with make-ahead tips for easy serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Blending and Stovetop
- Cuisine: American
Ingredients
Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Heaping ¼ teaspoon sea salt
- 2 pinches cayenne pepper
- ½ cup unsalted butter
- Hot water, as needed
Eggs Benedict
- 8 large eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- 2 tomatoes, sliced
- Sea salt and freshly ground black pepper
- Chopped fresh chives, for garnish
- Chopped fresh dill, for garnish
Instructions
- Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, Dijon mustard, sea salt, and cayenne pepper. Blend on high for 5 to 15 seconds until the mixture becomes frothy and well combined.
- Melt the butter: Heat the unsalted butter in a small pot over medium-low heat, stirring occasionally, until completely melted. Pour the hot melted butter into a glass liquid measuring cup for easy pouring.
- Emulsify the sauce: With the blender running on low speed, slowly drizzle the hot melted butter into the egg yolk mixture. Continue blending until the hollandaise sauce thickens to a creamy but pourable consistency. If the sauce is too thick, add hot water one tablespoon at a time while blending to loosen it. Set aside the finished sauce.
- Poach the eggs: Crack four eggs into separate small bowls or ramekins. Bring a medium pot of water to a gentle boil and add the white wine vinegar. Stir the water to create a gentle whirlpool. Carefully slide the eggs into the moving water, one at a time, and cook for 3 minutes and 30 seconds to 4 minutes for silky, soft poached eggs. Use a slotted spoon to remove the eggs and test doneness. Repeat this process with the remaining eggs.
- Toast the English muffins: Slice each English muffin in half and lightly toast until golden and crisp on the outside.
- Assemble the Eggs Benedict: Place a slice of tomato on each toasted English muffin half, then top with one poached egg. Season the eggs with sea salt and freshly ground black pepper. Generously drizzle the hollandaise sauce over the eggs, then garnish with chopped fresh chives and dill. Serve immediately while warm.
Notes
- Use fresh, high-quality eggs for best poaching results and taste.
- To make ahead, prepare hollandaise sauce and poach eggs, then gently reheat before assembling.
- White wine vinegar helps the eggs poach perfectly by coagulating the egg whites.
- If you prefer a classic version, substitute tomato slices with Canadian bacon or smoked ham.
- Adjust cayenne pepper in the hollandaise to manage heat level.
