Eggs Benedict
If there is one breakfast I’d happily eat daily, this is it. This Eggs Benedict is made with the most luxurious hollandaise sauce that’s easy to make and completes this breakfast. Also, in this recipe, I’ll show you how to make Eggs Florentine and Eggs Royale, explaining what makes them different.
Ingredients
Hollandaise Sauce (Easy)
- 3 - Free Range Egg Yolks
- 1 Tbsp (20ml) - White Vinegar or Lemon Juice
- 200g (7.05oz) - Unsalted Butter, Clarified
- Seasoning To Taste
Eggs Benedict
- 1 - English Muffin, Sliced & Toasted
- 1 Tbsp (20ml) - White Vinegar (For Poaching)
- 2 - Free Range Eggs
- 1 tsp (5ml) - Olive Oil
- 2-4 - Ham Slices
- Seasoning To Taste
Eggs Florentine
- 1 - English Muffin, Sliced & Toasted
- 1 Tbsp (20ml) - White Vinegar (For Poaching)
- 2 - Free Range Eggs
- 2 tsp (10ml) - Olive Oil
- 180g (6.3oz) - Baby Spinach
- Seasoning To Taste
Eggs Royale
- 1 - English Muffin, Sliced & Toasted
- 1 Tbsp (20ml) - White Vinegar (For Poaching)
- 2 - Free Range Eggs
- 4-6 Slices - Smoked Salmon
- Seasoning To Taste
Garnish
- Chives (Optional)
- Dill (Optional)
- Cracked Black Pepper
Instructions
Hollandaise Sauce
- Add the egg yolks and white vinegar or lemon juice to a blender bowl to make the hollandaise sauce in a blender. Place over a high speed and slowly pour the warm clarified butter until it forms an emulsion (hollandaise sauce). Check the seasoning and adjust if necessary. Cover with a towel or wrap until ready to serve. It can be served warm or cold.
- To make the hollandaise over a Bain Marie (water bath), add the egg yolks and white vinegar or lemon juice to a bowl. Bring a saucepan of water to a simmer and place the bowl over the top, ensuring it is not touching the water. Vigorously whisk without stopping until the mixture becomes foamy.
- While vigorously whisking, slowly pour in the warm clarified butter, a little bit at a time, and continue whisking until it forms a thick emulsion (hollandaise sauce). Check the seasoning and adjust if necessary. Cover with a towel or wrap until ready to serve. It can be served warm or cold.
Eggs Benedict
- Bring a pot of water to a boil and add the vinegar. Gently drop in your eggs and poach for 2 ½ minutes or until it is done to your liking. Remove and drain on a paper towel.
- Place a pan over medium-high heat. Add olive oil and ham and heat until slightly browned and hot. Remove and set aside. Toast and butter your English muffins. Place the ham over the muffin, top with the eggs and drizzle over the hollandaise sauce. Garnish with chives and cracked black pepper. Dig in.
Eggs Florentine
- Bring a pot of water to a boil and add the vinegar. Gently drop in your eggs and poach for 2 ½ minutes or until it is done to your liking. Remove and drain on a paper towel.
- Place a pan over medium-high heat. Add olive oil, spinach and seasoning to taste. Saute for 2 minutes or until wilted, then remove and set aside.
- Toast and butter your English muffins. Place the spinach over the muffin, top with the eggs and drizzle over the hollandaise sauce. Garnish with chives and cracked black pepper. Dig in.
Eggs Royale
- Bring a pot of water to a boil and add the vinegar. Gently drop in your eggs and poach for 2 ½ minutes or until it is done to your liking. Remove and drain on a paper towel.
- Toast and butter your English muffins. Place the smoked salmon over the muffin, top with the eggs and drizzle over the hollandaise sauce. Garnish with chives and cracked black pepper. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion. In this case, the amount calculated is for all three variants combined.
Recipe Notes
The Difference Between Benedict, Florentine and Royale.
All three breakfasts have the same thing in common. That is the delicious hollandaise sauce. The difference between Eggs Benedict, Eggs Florentine, and Eggs Royale is only one thing. Eggs Benedict is with ham or pancetta. Eggs Florentine is with sauteed spinach. Eggs royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce.
Storage Instructions
Unfortunately, hollandaise sauce doesn’t store well and can easily split upon reheating. This is one of those breakfasts that needs to be eaten immediately. No one likes soggy toast and a split sauce.
Watch How To Make The Recipe
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