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Eggs Benedict

Eggs Benedict Trifecta

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3 People
Calories: 1050kcal
Author: Chef Jack Ovens

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

Nutrition Facts
Eggs Benedict Trifecta
Amount per Serving
Calories
1050
% Daily Value*
Fat
 
78
g
120
%
Saturated Fat
 
49
g
306
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
31
g
Cholesterol
 
761
mg
254
%
Sodium
 
982
mg
43
%
Potassium
 
760
mg
22
%
Carbohydrates
 
30
g
10
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
34
g
68
%
Vitamin A
 
6452
IU
129
%
Vitamin C
 
17
mg
21
%
Calcium
 
320
mg
32
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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