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Eggs Benedict

Eggs Benedict | Recipe

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Category

Sandwiches

Servings

4

Prep Time

30 minutes

Calories

950

Author

Chef Nils

Give your eggs Benedict a flavorful crunch with our favorite Egg Topping! 

Ingredients

  • For the Hollandaise Sauce

  • 1 cup
    butter
  • 2
    egg yolks
  • 1
    lemon, juiced
  • 3 tbsp
    water
  • 1 tsp
    Worcestershire sauce
  • ¼ tsp
    salt
  • ¼ tsp
    pepper

  • For the Rest:

  • 2 tsp
    Egg Topping
     "Make breakfast eggstra special" $6.99 $127,090.91/kg Incl. 0% Tax, excl. shipping
    Egg Topping
  • 4
    English muffins
  • 2 tbsp
    vinegar
  • 1 tbsp
    olive oil
  • 8 oz
    baby spinach
  • 1
    avocado
  • 8
    smoked salmon slices
  • 8
    whole eggs
  • salt

Directions

1
For the Hollandaise sauce, melt the butter in a medium saucepan over medium-low heat. Pour the butter through a fine-mesh strainer to remove any solids into a small bowl. Set aside.
2
In a heatproof bowl, combine the egg yolks, lemon juice, and 3 tablespoons of water. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture becomes foamy and slightly thickened, about 5 minutes. Remove from heat.
3
Slowly drizzle the warm, strained butter into the egg mixture while continuously whisking to create a smooth, creamy Hollandaise sauce. Stir in Worcestershire sauce, salt, and pepper. Keep the sauce warm until ready to use.
4
Split each English muffin in half using a serrated knife. Toast the muffin halves in a toaster or toaster oven until golden brown and crispy. Set aside.
5
Fill a large saucepan with water and bring it to a gentle boil. Add 2 tablespoons of vinegar to help the egg whites coagulate. Season the water with a pinch of salt.
6
Use a spoon to create a gentle whirlpool in the simmering water. Crack each egg into a small bowl or ramekin, then gently slide them into the swirling water, one at a time. Poach the eggs for about 3–4 minutes for runny yolks or longer if you prefer firmer yolks.
7
Use a slotted spoon to carefully lift each poached egg from the water. Place them on a paper towel-lined plate to drain any excess water.
8
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby spinach and sauté for about 3 minutes, stirring occasionally, until wilted. Season with a pinch of salt to taste. Remove from heat.
9
On each toasted English muffin half, layer on some sautéed spinach. Add a few slices of avocado on top of the spinach. Place two slices of smoked salmon over the avocado. Carefully place a poached egg on top of the salmon.
10
Generously drizzle the warm Hollandaise sauce over each poached egg.
11
Sprinkle your Egg Topping over the sauce to add the extra layer of flavor and texture. Top with the remaining English muffin halves to complete the sandwich.

Note

Eggs Benedict: Why You Need Our Signature Egg Topping

Enhance your eggs Benedict with our specially crafted Egg Topping, designed to add a burst of flavor and a crunchy texture that takes this classic dish to the next level. Whether you prefer a spicy kick or a savory finish, our Egg Topping complements every bite, making your breakfast truly extraordinary.

 

 

More Egg Recipes to Elevate Your Breakfast

Love eggs for breakfast? Dive into our collection of delectable egg recipes that make your mornings the best part of the day! Try our fried egg sandwich for a hearty start or explore other favorites like baked avocado eggs and scrambled eggs and bacon to keep your breakfast routine exciting and delicious.

 

Nutrition

Serving Size 1 serving
Calories per serving

950

Amount/serving % Daily Value
Carbs 35 grams 13%
Fat 78 grams 100%
Protein 29 grams 58%