Savory Eggs Benedict Recipe with Fresh Tomato Twist
Elevate your brunch game with this irresistible eggs benedict recipe featuring poached eggs, creamy hollandaise, and a fresh tomato twist.
Equipment
- - Blender
- Saucepan
- - Pot
- Slotted spoon
Ingredients
Hollandaise Sauce
- 3 large Egg Yolks Provide richness and stability.
- 2 tablespoons Fresh Lemon Juice Adds brightness.
- 1 teaspoon Dijon Mustard Offers depth and spice.
- 1 pinch Sea Salt Enhances flavors.
- 1 pinch Cayenne Pepper Adds a subtle kick.
- 1 stick Unsalted Butter For creaminess.
Eggs Benedict
- 4 large Eggs Poached perfectly.
- 1 tablespoon White Wine Vinegar Helps with poaching.
- 2 pieces English Muffins Crispy base.
- 1 medium Tomatoes (sliced) Adds freshness.
- 1 pinch Sea Salt For seasoning.
- 1 pinch Freshly Ground Black Pepper For seasoning.
- 2 tablespoons Chopped Fresh Chives Garnish.
- 2 tablespoons Chopped Fresh Dill Garnish.
Instructions
Hollandaise Sauce Preparation
- Blend together egg yolks, lemon juice, Dijon mustard, sea salt, and cayenne pepper until frothy. Gently heat unsalted butter until melted, then slowly incorporate it while blending.
Egg Poaching
- Crack eggs into bowls. In a pot of boiling water mixed with vinegar, create a whirlpool and delicately drop in the eggs. Cook for 3.5-4 minutes.
Assembly
- Toast English muffins. On each half, place a slice of tomato, add a poached egg, season, drizzle hollandaise, and garnish with chives and dill.
Notes
For optimal freshness, prepare hollandaise sauce just before serving and store components separately in the fridge if needed.