Ready to fall completely in love with brunch again? My Eggs Benedict is where you master the ultimate indulgence. I’m sharing all my secrets—from a no-fail blender Hollandaise Sauce to foolproof Perfect Poached Eggs.
We’ll dress it all up with salty prosciutto and peppery arugula for a dish that feels like pure weekend romance.
Brunch Royalty, Made Easy
This Eggs Benedict makes a five-star brunch achievable for anyone. The magic lies in my no-fail blender hollandaise, which comes together flawlessly in seconds, and my foolproof guide to perfectly poached eggs. We elevate the classic with sophisticated flavours—salty prosciutto and peppery arugula—that beautifully balance the rich sauce. It’s an elegant assembly that looks incredibly impressive but is secretly effortless to create.
A Closer Look at Our Key Ingredients
You might be surprised at how beautifully short this list is! That’s the secret to this recipe’s elegance.
- Prosciutto: Our sophisticated swap for Canadian bacon. These delicate, salty ribbons add a touch of luxury and a beautiful, melt-in-your-mouth texture.
- Arugula (Rocket): Don’t skip this! Its fresh, peppery bite is the perfect counterpoint to our rich hollandaise, cutting through the decadence beautifully.
- English Muffins: The perfect base for our masterpiece. A little secret: day-old muffins toast up even better, creating a sturdier foundation for the toppings.
- Hollandaise Sauce: My Hollandaise Sauce recipe is made in a blender in seconds. It’s velvety, luxurious, and I promise it won’t break!
- Poached Eggs: The key to that glorious, liquid-gold yolk. My simple, step-by-step guide to Poached Eggs will make you a brunch pro in no time.
Note: See the Recipe Card for full list of ingredients and measurements.
How To Assemble Your Masterpiece
Now for the best part. With your perfect poached eggs warm and your silky hollandaise ready to go, all that’s left is to bring it all together. This is where the magic happens.
- Brush the Muffins: Gently brush both cut sides of your English muffin halves with olive oil. This is our little secret to getting them irresistibly golden and crisp.
- Toast to Perfection: In a hot skillet, toast the muffins, cut-side down, until they’re a beautiful deep golden brown. We’re looking for that perfect, satisfying crunch.
- Set the Stage: Arrange your beautifully toasted muffins on your serving plates. This is the canvas for our work of art.
- Create a Peppery Bed: Place a small, delicate bed of fresh arugula onto each muffin half. This little touch of green is what makes it feel so fresh and modern.
- Drape the Prosciutto: Now, gently drape a slice of that salty, beautiful prosciutto right over the arugula. Let it fold naturally—it’s meant to look effortlessly elegant.
- Crown with the Egg: Carefully, lovingly, place a warm poached egg on top. This is the hero of our dish, so give it center stage.
- The Grand Finale: And now for the moment we’ve all been waiting for. Generously spoon that velvety, liquid-gold hollandaise over each egg. Don’t be shy here—let it cascade beautifully down the sides.
- Serve and Stun: Garnish with a final flourish of chopped chives, if using, and serve immediately. Prepare for the applause. You’ve earned it.
Want to turn this into an unforgettable brunch event? Create the ultimate sweet-and-savory menu by pairing your Benedict with my famous Best French Toast or these stunning Zebra Marble Pancakes.
For the perfect celebratory sip, my Orange Creamsicle Mimosas are pure sunshine in a glass. And if you’re looking for another irresistible savory option to round out the table, my gooey Caprese Grilled Cheese is always a showstopper.
FAQs
No problem at all! The classic choice is a slice of pan-fried Canadian bacon. For another elegant twist, you could use delicate smoked salmon (which would technically make it Eggs Royale!). Even a couple of slices of crispy, high-quality bacon would be absolutely delicious.
Thick-cut sourdough toast, a toasted brioche bun, or even a crispy potato cake make a fantastic and delicious base for your Benedict.
Toast them until they are deeply golden and very crisp—this creates a great barrier. Also, be sure to gently blot your poached egg on a paper towel before plating to remove any excess water.
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Brush the cut sides of the English muffin halves with olive oil.
In a skillet over medium-high heat, toast the muffins cut-side down until golden brown and crisp, about 2-3 minutes per side.
Place the toasted muffins on serving plates.
Place arugula on each muffin half.
Layer a slice of prosciutto over the arugula.
Place a warm poached egg on top of the prosciutto.
Spoon Hollandaise sauce over each poached egg.
Garnish with chopped chives and serve immediately.
- Use Day-Old Muffins: Here’s a little secret from my kitchen to yours: Day-old English muffins are your best friend for this! They toast up more evenly and create a sturdier, more satisfyingly crisp foundation that won’t get soggy under that luscious sauce.
- Dry Your Poached Eggs: This is a small step, but it is SO important! Gently rest your poached eggs on a paper towel for just a moment before plating. This gets rid of any excess water, which is the mortal enemy of a thick, velvety hollandaise sauce. We want pure, rich sauce—no dilutions here!
- Keep Your Hollandaise Happy: That incredible, buttery sauce is at its best the moment it’s made. Since my blender method is so incredibly fast, I always recommend whipping it up right at the end. If you must make it a few minutes ahead, keep it warm in a thermos or in a bowl set over another bowl of warm (not hot!) water to keep it perfectly silky and prevent it from splitting.
Nutrition information is automatically calculated, so should only be used as an approximation.
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