Eggs Benedict Trifecta
One easy blender hollandaise, three ways to serve it. Classic with ham, Florentine with wilted spinach, or Royale with smoked salmon, all on a toasted English muffin with perfectly poached eggs.
The blender method for hollandaise is genuinely the easiest way to make it at home, no constant whisking over heat required, though the classic Bain Marie method is there too if you’d rather do it that way. Either way, pour the butter in slowly, that’s what stops the sauce from splitting.
Since the hollandaise is made with raw egg yolks, use pasteurised eggs where you can and keep it refrigerated if you’re not serving it straight away, it’ll keep for about 5-7 days in the fridge. Best made fresh and eaten the same day though, this isn’t really a make-ahead dish.
Eggs Benedict Trifecta
EGGS · BREAKFAST · MEDIUM
One sauce, three brunch favourites
Hollandaise has a reputation for being tricky, but the blender method genuinely removes most of the risk. No standing over a pan whisking non-stop, just pour and blend.
Three toppings from one base recipe means you can make a proper brunch spread without tripling the work. Ham for the classic, spinach for something lighter, or smoked salmon if you want to push the boat out.
A perfectly poached egg is simpler than people think, a splash of vinegar in the water and a gentle drop is really all it takes to get that classic runny yolk.
Eggs Benedict Trifecta
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
Method
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.
Which hollandaise method should I use, blender or Bain Marie?⌄
The blender method is faster and far more forgiving for beginners. The Bain Marie is the classic technique and gives you a bit more control over the final texture if you've made it before.
Is it safe to eat hollandaise made with raw egg yolks?⌄
Use pasteurised egg yolks where you can, especially for pregnant, elderly, very young, or immunocompromised eaters. Keep it refrigerated and use within 5-7 days if you're not serving it right away.
How do I get perfectly poached eggs?⌄
Add a splash of vinegar to gently simmering water, then drop the egg in gently rather than dropping it from height. 2½ minutes gets you a proper runny yolk, adjust slightly for your preference.
Can I make the hollandaise ahead of time?⌄
It can be made a little ahead and served warm or cold, but for the best flavour and food safety, it's really best made fresh the same day you're serving it.
