Eggs Benedict with Tomato and Hollandaise Sauce Recipe
This Eggs Benedict recipe offers a delightful twist on the classic brunch favorite by featuring juicy tomato slices instead of the traditional Canadian bacon. With perfectly poached eggs, toasted English muffins, and a rich, creamy hollandaise sauce made from scratch, it’s an elegant yet approachable dish perfect for breakfast or brunch gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Blending
- 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
For the Eggs Benedict
- 8 large eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- 2 tomatoes, sliced
- Sea salt and freshly ground black pepper, to taste
- 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 for 5 to 15 seconds until the mixture becomes frothy.
- Melt the butter: Place the butter in a small pot over medium-low heat and stir until fully melted. Transfer the melted butter to a glass liquid measuring cup for easy pouring.
- Emulsify the sauce: With the blender running on low speed, slowly drizzle in the hot melted butter. Blend until the hollandaise sauce is thick but pourable. If the sauce is too thick, gradually add hot water one tablespoon at a time while blending to loosen the texture. Set aside while poaching eggs.
- Poach the eggs: Crack four eggs into separate small bowls or ramekins. Bring a medium pot of water to a gentle boil. Add the white wine vinegar and stir to create a circular water motion. Carefully slide the eggs into the water one by one, gently stirring again. Cook for 3 minutes and 30 seconds to 4 minutes until the whites are set but yolks remain soft. Use a slotted spoon to remove the eggs and place aside. Repeat with the remaining four eggs.
- Toast the English muffins: Slice the muffins in half and toast them until golden and slightly crisp.
- Assemble the Eggs Benedict: On each toasted English muffin half, place a slice of tomato followed by a poached egg. Season the egg with sea salt and freshly ground black pepper. Generously drizzle with the hollandaise sauce and garnish with chopped fresh chives and dill. Serve immediately for the best flavor and texture.
Notes
- Use fresh eggs for the best poaching results to ensure they hold their shape well.
- Adjust the cayenne pepper to your preference for spiciness in the hollandaise.
- Hollandaise sauce can be kept warm for a short time in a thermos or over a warm water bath but should be used within an hour to prevent separation.
- White wine vinegar is preferred for poaching as it helps the egg whites coagulate without adding strong flavor.
- You can make the hollandaise sauce ahead and gently rewarm it while preparing your eggs and muffins.
