Eggs Benedict Recipe

Name: Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg yolks, room temperature; 1 tablespoon plus 1 teaspoon fresh lemon juice; 8 ounces (2 sticks) unsalted butter, softened; 2 small pinches white pepper; Fine sea salt; Unsalted butter or nonstick spray, for greasing cups; 8 eggs; 4 English muffins, split and toasted; 8 ounces Irish smoked salmon, sliced, or 8 slices prosciutto; 1/2 small red pepper, finely diced; 1/2 small yellow pepper, finely diced; 2 chives, finely chopped

Servings: persons

3 large egg yolks, room temperature
1 tablespoon plus 1 teaspoon fresh lemon juice
8 ounces (2 sticks) unsalted butter, softened
2 small pinches white pepper
Fine sea salt
Unsalted butter or nonstick spray, for greasing cups
8 eggs
4 English muffins, split and toasted
8 ounces Irish smoked salmon, sliced, or 8 slices prosciutto
1/2 small red pepper, finely diced
1/2 small yellow pepper, finely diced
2 chives, finely chopped

1
For the hollandaise sauce: Fill a medium saucepan (or the bottom half of a double boiler) with 2 inches of water and bring to a simmer.
2
In a medium bowl that fits snugly into the saucepan without touching the bottom (or in the top half of a double boiler), whisk together the egg yolks, lemon juice and 1 tablespoon water.
3
Set the bowl over the simmering water and cook over very low heat, whisking constantly, until the egg yolk mixture is very pale and thick, about 3 minutes; if it begins to heat too quickly and threatens to get lumpy, remove the bowl from the saucepan and whisk for a while before setting it back over the simmering water.
4
When ready, you should be able to see the bottom of the bowl with every whisk stroke.
5
Continue whisking while adding the softened butter a little at a time.
6
When all of the butter has been incorporated, add the white pepper and salt to taste.
7
Remove the bowl from the saucepan and set it into a warm bowl of hot water to keep the sauce warm; stir occasionally while you are poaching the eggs.
8
For the poached eggs: Fill an egg poaching pan with 1 inch of water.
9
Cover and bring to a simmer over medium heat.
10
Lightly grease the poaching cups with butter.
11
Crack the eggs into the cups and set the cups into the poaching pan.
12
Reduce the heat to medium-low, cover and cook to your desired doneness3 minutes for perfect runny poached eggs.
13
To serve: Set two toasted muffins halves on each plate.
14
Top each with smoked salmon and a poached egg.
15
Spoon 2 to 3 tablespoons of hollandaise sauce over each egg.
16
Garnish with red and yellow peppers and a sprinkling of chives.
17
Serve immediately.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large egg yolks, room temperature, 1 tablespoon plus 1 teaspoon fresh lemon juice, 8 ounces (2 sticks) unsalted butter, softened, 2 small pinches white pepper, and more.

Yes, Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions