Healthy Eggs Benedict
A fresh, protein-packed Eggs Benedict featuring toasted English muffins, juicy tomato slices, perfectly poached eggs, and a velvety homemade hollandaise sauce. Light yet satisfying, this wholesome version makes the perfect breakfast or brunch centerpiece.
Equipment
- 1 blender
- 1 small saucepan
- 1-Medium pot
- 1 glass measuring cup
- 1 Slotted spoon
- 4 small bowls or ramekins
- 1 toaster or oven
Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt heaping
- 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 halved and toasted
- 2 medium tomatoes sliced
- Sea salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives chopped
- 2 tablespoons fresh dill chopped
Instructions
- Prepare the hollandaise base: Place the egg yolks, freshly squeezed lemon juice, Dijon mustard, sea salt, and cayenne pepper into a blender. Blend the mixture on medium speed for 10–15 seconds until the yolks look frothy and slightly thickened. This creates the flavorful base of your sauce and ensures the yolks are fully aerated before the butter is added.
- Melt the butter gently: In a small saucepan, add the unsalted butter and place it over medium-low heat. Stir occasionally while it melts, making sure it doesn’t brown or burn. Once fully melted, pour the butter into a heatproof glass measuring cup for easier and more controlled pouring during blending. Keeping the butter hot at this stage is essential for proper emulsification.
- Emulsify the hollandaise: With the blender running on low speed, slowly drizzle the hot melted butter into the egg yolk mixture. Pour in a thin, steady stream so the sauce emulsifies gradually. Continue blending until the hollandaise is smooth, creamy, and thick enough to coat the back of a spoon. If the sauce turns out too thick, blend in 1 tablespoon of hot water at a time until it reaches a pourable, velvety consistency. Transfer the finished sauce to a warm bowl and set aside while preparing the eggs.
- Prepare the poaching water: Fill a medium-sized pot with water, about 3 inches deep, and bring it to a gentle boil. Once it starts bubbling, reduce the heat slightly so the water is at a simmer with small bubbles rising to the surface. Stir in the white wine vinegar, which helps the egg whites hold their shape during poaching.
- Crack and ready the eggs: Crack 4 eggs, one at a time, into separate small bowls or ramekins. This makes it easier to slide them into the water without breaking the yolks. Keep the remaining 4 eggs aside until you’re ready for the second batch, as overcrowding the pot can cause the eggs to tangle together.
- Poach the first batch: Stir the simmering water gently in a circular motion to create a whirlpool effect. This helps wrap the egg whites around the yolks for a neat shape. Carefully lower one egg at a time into the water, letting it slip from the bowl as close to the surface as possible. Repeat with the other three eggs, then give the water a gentle swirl again. Allow the eggs to cook undisturbed for 3 minutes 30 seconds to 4 minutes, depending on how runny you prefer the yolks.
- Remove and drain the eggs: Using a slotted spoon, carefully lift each poached egg from the water. Place them briefly on a plate lined with a paper towel to absorb any excess water. Check the yolks by gently pressing with your finger; they should feel set on the outside but soft in the center. Repeat the same poaching process with the remaining 4 eggs.
- Toast the English muffins: While the eggs are cooking, slice the English muffins in half and toast them until they are golden brown and crisp on the edges. Toasting not only enhances the flavor but also creates a sturdy base to hold the juicy tomatoes, eggs, and sauce without becoming soggy.
- Assemble the Benedict layers: Place each toasted muffin half on a plate. Lay a slice of fresh tomato on top of each half. Next, gently position a poached egg on the tomato slice, making sure it sits centered and balanced. Sprinkle lightly with sea salt and freshly ground black pepper to season the layers.
- Spoon over the hollandaise: Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides. The silky sauce should coat the eggs fully but not drown them, creating a balanced topping that blends with every bite.
- Garnish and serve immediately: Finish the dish by scattering freshly chopped chives and dill over the hollandaise. The herbs add brightness and a touch of freshness that balance the richness of the sauce. Serve the Eggs Benedict immediately while everything is warm, and enjoy this elegant yet approachable dish straight from the kitchen to the table.
Notes
- Use fresh, high-quality eggs for the best poaching results and a rich yolk flavor.
- A gentle simmer (not a rolling boil) prevents eggs from breaking apart.
- Toasting the muffins well keeps them sturdy and prevents sogginess.
- Fresh lemon juice is key to a bright, balanced hollandaise.
- Poach eggs in small batches to keep their shape.
- Hollandaise can be adjusted with hot water for consistency.
- Fresh herbs like chives and dill bring brightness to balance the richness.
