Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggs Benedict with Tomato and Hollandaise Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 230 reviews

  • Author: Sky
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This classic Eggs Benedict recipe is a delightful breakfast or brunch option featuring toasted English muffins topped with perfectly poached eggs, creamy homemade hollandaise sauce, and fresh juicy tomato slices instead of the traditional Canadian bacon. Garnished with fresh chives and dill, this elegant dish is sure to impress and can be made ahead with easy prep tips.

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

  1. 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. Place the butter in a small pot over medium-low heat and stir until fully melted. Transfer the melted butter to a glass measuring cup for easy pouring. With the blender running on low speed, slowly pour the hot melted butter into the yolk mixture, blending continuously until the sauce is emulsified and thick but pourable. If the sauce is too thick, add hot water one tablespoon at a time, blending after each addition to reach desired consistency. Set the sauce aside, keeping it warm while you prepare the eggs.
  2. Poach the eggs: Crack four eggs separately into small bowls or ramekins. Bring a medium pot of water to a gentle boil, then add white wine vinegar and stir the water to create a gentle whirlpool. Carefully slip the eggs into the swirling water one at a time. Cook for 3 minutes and 30 seconds to 4 minutes until the egg whites are set but yolks remain runny. Use a slotted spoon to remove the eggs and check for doneness. Set aside and repeat the poaching process with the remaining eggs.
  3. Toast the English muffins: Slice the English muffins in half and toast them lightly until golden brown and crisp. This provides a sturdy base for the toppings.
  4. Assemble the Eggs Benedict: Layer each toasted English muffin half with a fresh tomato slice followed by a poached egg. Season with sea salt and freshly ground black pepper to taste. Generously drizzle the warm hollandaise sauce over the top. Garnish with freshly chopped chives and dill for an added layer of flavor and a beautiful presentation. Serve immediately while warm and enjoy!

Notes

  • Use fresh, high-quality eggs for best results when poaching.
  • If the hollandaise sauce thickens too much upon standing, rewarm gently or add a bit more hot water while blending to loosen it.
  • White wine vinegar helps the egg whites coagulate quickly and keeps the poached eggs neat.
  • You can make the hollandaise sauce ahead and keep it warm over a very low heat or in a thermos, but avoid overheating to prevent curdling.
  • Substitute tomatoes with smoked salmon or traditional Canadian bacon for a classic variation.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Blending
  • Cuisine: American

Find it online: https://skysrecipes.com/eggs-benedict-with-tomato-and-hollandaise-sauce-recipe/