Eggs Benedict Recipe with Poached Eggs
There’s something truly special about the first cut into a perfectly made Eggs Benedict. That moment when the golden yolk cascades over rich, creamy hollandaise sauce and seeps into a toasted English muffin is, for me, the pinnacle of a leisurely weekend brunch. It feels luxurious, a little bit fancy, and utterly satisfying. I used to struggle with this dish, particularly getting the sauce just right without it splitting, until I discovered the simple blender technique I’m about to share. It transforms the most intimidating part into something genuinely achievable for any home cook.
This egg benedict recipe is the result of much delicious testing in my own kitchen. It’s not just a meal; it’s an experience. The combination of textures is wonderful: the crisp-edged muffin, the tender ham, the wobbly, delicate poached egg, and that velvety, tangy hollandaise that ties everything together with a hint of cayenne. This is the dish you make when you want to impress someone (even if that someone is just yourself) or mark a special occasion. It’s ideal for a celebratory breakfast, a lazy Sunday, or whenever you feel you deserve a proper treat. We’re going to walk through it step-by-step, demystifying the process so you can nail it every single time.
Recipe Overview
This recipe breaks down how to create a restaurant-quality Eggs Benedict at home. We’ll focus on creating a foolproof hollandaise sauce using a blender, which ensures a silky, stable emulsion. The flavour profile is rich and savoury, with the buttery sauce balanced by a zesty kick of lemon and a whisper of heat from cayenne pepper. After testing this recipe five times, I finally got the hollandaise consistency just right – it’s thick enough to coat a spoon but still pourable. Expect a truly magnificent brunch dish that comes together in about 30 minutes once you have the method down.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2 people (4 eggs benedict)
- Difficulty: Medium
Why You’ll Love This Egg Benedict Recipe
- Exceptional Flavour: The homemade hollandaise is the star – it’s wonderfully tangy from the fresh lemon juice and has a gentle warmth from Dijon and cayenne, which beautifully complements the salty ham and rich egg yolk.
- Ready in Under 30 Minutes: Once you get your rhythm, the whole process is surprisingly efficient. The key is to get your station prepped before you start poaching the eggs.
- A Flexible Classic: This recipe is a fantastic foundation. You can easily swap the ham for smoked salmon to make Eggs Royale or sautéed spinach for Eggs Florentine.
- Great for Special Mornings: It works beautifully for birthday breakfasts, anniversaries, or simply a slow, luxurious weekend brunch. It’s a wonderful way to make any morning feel a bit more special. For other great brunch ideas, you might enjoy these Maple Pecan Sticky Buns.
- Family Tested: This is the one breakfast my eldest son always asks for on his birthday. Seeing his face light up when I bring it to the table is worth every bit of effort.
Ingredients You’ll Need
For the best results, use the freshest eggs you can find, especially for poaching. It makes a huge difference in how well they hold their shape. For the butter in the hollandaise, I always use a good quality unsalted butter, like Lurpak, as its flavour really shines through.
- For the Foolproof Blender Hollandaise Sauce:
- 3 large free-range egg yolks
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- A pinch of cayenne pepper (or more, to taste)
- 125g unsalted butter, melted and still hot
- For the Poached Eggs and Assembly:
- 1 tbsp white wine vinegar
- 4 large free-range eggs
- 2 English muffins, split in half
- 4 slices of good quality cooked ham or Canadian bacon
- Freshly chopped chives or parsley, for garnish (optional)
- Black pepper, freshly ground
Marcus’s Tip: Crack your eggs for poaching into individual small bowls or ramekins first. This allows you to gently slide them into the water one by one without breaking the yolks and helps them keep a neat, round shape.
How to Make This Egg Benedict Recipe
The secret to a stress-free Eggs Benedict is multitasking efficiently. We’ll make the sauce first and keep it warm while we poach the eggs and toast the muffins. Follow these steps, and you’ll be sitting down to a magnificent meal in no time.
- Prepare the Hollandaise: In a blender, combine the 3 egg yolks, lemon juice, water, Dijon mustard, salt, and cayenne pepper. Blend for about 10-15 seconds until the mixture is pale and slightly frothy.
- Emulsify the Sauce: Ensure your 125g of butter is melted and hot (it should be bubbling slightly). With the blender running on a low speed, slowly and steadily pour the hot butter in a thin stream through the feed tube. The heat from the butter will cook the yolks and the motion will create a thick, creamy sauce. This process should take about 30-45 seconds. Once all the butter is incorporated, turn off the blender. Taste and adjust seasoning if needed.
- Keep the Sauce Warm: Pour the hollandaise into a small bowl or jug. To keep it warm while you prepare everything else, you can place the bowl over a saucepan of warm (not simmering) water, or simply cover it and set it in a warm spot in your kitchen. Do not reheat it directly or it will split.
- Poach the Eggs: Fill a medium saucepan with about 10cm of water. Bring it to a gentle simmer over medium heat – you should see small bubbles forming at the bottom, but it shouldn’t be rapidly boiling. Add the 1 tbsp of white wine vinegar. For a detailed guide on egg poaching, Serious Eats offers a fantastic breakdown of the science.
- Cook the Eggs: Gently slide the 4 cracked eggs into the simmering water. I find that creating a gentle swirl in the water just before adding an egg helps the white wrap around the yolk. Cook for 3-4 minutes for a runny yolk and set white.
- Prepare the Base: While the eggs are poaching, toast the 4 muffin halves until they are golden brown. Lightly butter them if you wish. Warm the slices of ham in a dry frying pan for about a minute on each side.
- Assemble the Dish: Place two toasted muffin halves on each plate. Top each half with a slice of warm ham. Using a slotted spoon, carefully lift each poached egg from the water, dabbing it gently on a piece of kitchen roll to remove excess water, and place it on top of the ham.
- Serve Immediately: Generously spoon the warm hollandaise sauce over each poached egg. Garnish with a sprinkle of chopped chives or parsley and a crack of fresh black pepper. Serve immediately and enjoy!
Tips From My Kitchen
- Temperature Control: The key to a stable hollandaise is temperature. The butter must be hot when streamed into the blender to cook the yolks correctly. When keeping it warm, use gentle, indirect heat. A thermos flask is also a brilliant way to keep it at the perfect temperature if you have a slight delay.
- The Secret Step: Don’t skip the Dijon mustard. I learned that not only does it add a subtle, complex tang, but the mustard acts as an emulsifier, providing extra insurance against the sauce splitting.
- Make-Ahead: The hollandaise sauce is best made fresh. However, you can poach the eggs ahead of time. Simply cook them as directed, then transfer them to a bowl of iced water to stop the cooking. Store in the fridge for up to a day. To reheat, place them in a bowl of hot (not boiling) water for 60-90 seconds until warmed through.
- Storage: Eggs Benedict is a dish best eaten immediately. Leftovers don’t hold up well. If you do have leftover hollandaise, store it in an airtight container in the fridge for up to 2 days. It will solidify but can be gently reheated over a double boiler, whisking constantly.
Equipment You’ll Need
- Blender (for the hollandaise)
- Medium saucepan
- Slotted spoon
- Toaster or grill
- Small frying pan
- Small bowls or ramekins
Delicious Variations to Try
One of the best things about mastering this classic New York brunch dish is using it as a base for other delicious creations. Here are a few of my favourites:
- Eggs Royale: Swap the cooked ham for good quality smoked salmon. The smoky, salty fish is a sublime match for the rich sauce.
- Eggs Florentine (Vegetarian): Replace the ham with a bed of wilted spinach. Be sure to squeeze out all the excess water from the spinach to avoid a soggy muffin.
- Californian Benedict: Add a slice of ripe tomato and a few slices of creamy avocado on top of the muffin before adding the egg. It’s a fresh and vibrant take. For another family-friendly meal, try this Easy Ground Beef Tacos Recipe.
What to Serve With This Egg Benedict Recipe
While Eggs Benedict is a complete meal in itself, a few simple accompaniments can round it out beautifully.
- Grilled Asparagus: A few spears of simply grilled or pan-fried asparagus drizzled with olive oil provides a lovely, fresh contrast to the richness of the dish.
- A Simple Green Salad: A lightly dressed salad with a vinaigrette dressing helps cut through the buttery hollandaise.
- Bucks Fizz/Mimosa: The classic brunch cocktail. The bubbly citrus notes are a perfect partner for the creamy sauce and egg.
Frequently Asked Questions
Egg Benedict Recipe
Ingredients
Method
- Prepare the Hollandaise: In a blender, combine the 3 egg yolks, lemon juice, water, Dijon mustard, salt, and cayenne pepper. Blend for about 10-15 seconds until the mixture is pale and slightly frothy.
- Emulsify the Sauce: Ensure your 125g of butter is melted and hot (it should be bubbling slightly). With the blender running on a low speed, slowly and steadily pour the hot butter in a thin stream through the feed tube. The heat from the butter will cook the yolks and the motion will create a thick, creamy sauce. This process should take about 30-45 seconds. Once all the butter is incorporated, turn off the blender. Taste and adjust seasoning if needed.
- Keep the Sauce Warm: Pour the hollandaise into a small bowl or jug. To keep it warm while you prepare everything else, you can place the bowl over a saucepan of warm (not simmering) water, or simply cover it and set it in a warm spot in your kitchen. Do not reheat it directly or it will split.
- Poach the Eggs: Fill a medium saucepan with about 10cm of water. Bring it to a gentle simmer over medium heat – you should see small bubbles forming at the bottom, but it shouldn't be rapidly boiling. Add the 1 tbsp of white wine vinegar. For a detailed guide on egg poaching, Serious Eats offers a fantastic breakdown of the science.
- Cook the Eggs: Gently slide the 4 cracked eggs into the simmering water. I find that creating a gentle swirl in the water just before adding an egg helps the white wrap around the yolk. Cook for 3-4 minutes for a runny yolk and set white.
- Prepare the Base: While the eggs are poaching, toast the 4 muffin halves until they are golden brown. Lightly butter them if you wish. Warm the slices of ham in a dry frying pan for about a minute on each side.
- Assemble the Dish: Place two toasted muffin halves on each plate. Top each half with a slice of warm ham. Using a slotted spoon, carefully lift each poached egg from the water, dabbing it gently on a piece of kitchen roll to remove excess water, and place it on top of the ham.
- Serve Immediately: Generously spoon the warm hollandaise sauce over each poached egg. Garnish with a sprinkle of chopped chives or parsley and a crack of fresh black pepper. Serve immediately and enjoy!
Notes
I really hope you give this egg benedict recipe a go. Taking the time to craft this beautiful dish is such a rewarding process, and the result is a breakfast that feels truly special. There’s nothing better than mastering a classic, and I’m confident these steps will lead you to success. Let me know how you get on in the comments below – I’d love to hear about your brunch creations! Happy cooking!
