Egg Benedict Recipe

I’ve always believed that a truly special brunch shouldn’t be reserved for restaurants, and creating a magnificent egg benedict recipe at home is simpler than you think. Imagine those perfectly golden, crisp English muffins, generously topped with smoky chicken, a wonderfully poached egg, and a rich hollandaise that just begs for a drizzle of za’atar. This dish isn’t just for special occasions; it’s a fantastic way to elevate a family meal or impress guests without the usual fuss, making gourmet flavors accessible for any home cook.

What You’ll Need for Easy Egg Benedict

Gathering your ingredients is the first step to mastering this impressive yet achievable egg benedict recipe. Here’s a breakdown of the core components:

• English muffins (2 large, halved): The sturdy foundation for your stack. Toasting them provides a satisfying crunch.
• Boneless, skinless chicken breast (180 g / 6.3 oz): Sliced thin for quick searing, providing a hearty, savory base. (You can swap for turkey breast if you prefer a leaner option.)
• Olive oil (30 ml / 2 tablespoons, divided): For marinating the chicken and searing it to a beautiful golden brown.
• Smoked paprika (5 g / 1 teaspoon, divided): Adds a wonderful smoky depth to both the chicken and the hollandaise. (If you only have sweet paprika, that works too, just reduce slightly.)
• Garlic powder (2.5 g / 0.5 teaspoon): Enhances the chicken’s flavor profile.
• Sea salt (3 g / 0.5 teaspoon, divided, plus more to taste): Essential for seasoning every layer.
• Freshly ground black pepper (1 g / 0.25 teaspoon, divided, plus more to taste): For a fresh, piquant kick.
• Large eggs (4, for poaching): The star of any egg benedict recipe, yielding perfectly runny yolks. Fresh eggs are key for holding their shape.
• White vinegar (30 ml / 2 tablespoons): Helps the egg whites set quickly and neatly during poaching.
• Unsalted butter (115 g / 8 tablespoons, clarified): The creamy, luxurious base for your hollandaise. Clarified butter prevents the sauce from breaking.
• Large egg yolks (3): The emulsifier for the hollandaise, creating its rich texture.
• Fresh lemon juice (15 ml / 1 tablespoon): Brightens the hollandaise, balancing its richness with a touch of acidity. Freshly squeezed makes a noticeable difference.
• Aleppo pepper flakes (2.5 g / 0.5 teaspoon, divided): Offers a mild, fruity heat and beautiful visual pop.
• Za’atar spice blend (5 g / 1 teaspoon): A fragrant, earthy finish, adding a unique Middle Eastern twist.
• Fresh parsley (5 g / 1 tablespoon, finely chopped): For vibrant color and a fresh herbal note.

Premium upgrades & swaps:

For an elevated egg benedict recipe, consider using pasture-raised organic eggs or artisanal English muffins. These choices can significantly enhance the overall quality and flavor. For a budget-friendly option, store-brand muffins and standard chicken breasts work perfectly.

Seasonal & freshness insights:

Using the freshest possible eggs is paramount for eggs that poach beautifully and yield that perfect, gooey yolk. Also, freshly squeezed lemon juice makes an undeniable difference in the brightness and balance of your hollandaise sauce, transforming your egg benedict recipe.

Step-by-Step Egg Benedict Method Made Simple

Creating this delicious egg benedict recipe is easier than you think when you follow these clear steps:

1. Prep Your Base (10-12 mins): Slice chicken breast horizontally into four thin cutlets. In a small bowl, combine 15 ml (1 tablespoon) olive oil, 2.5 g (0.5 teaspoon) smoked paprika, garlic powder, 1.5 g (0.25 teaspoon) salt, and 0.5 g (0.125 teaspoon) black pepper. Rub the mixture evenly over the chicken. Heat a large non-stick skillet over medium-high heat with the remaining 15 ml (1 tablespoon) olive oil until shimmering. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through, reaching 74°C (165°F). Remove and keep warm. Toast English muffin halves until golden brown and crisp, then set aside. I often use my 10-inch skillet for this; it provides enough surface area for a nice sear without crowding the pan.
2. Master the Easy Hollandaise (10-12 mins): Fill a small saucepan with about 5 cm (2 inches) of water and bring to a gentle simmer. In a heatproof bowl that fits snugly over the saucepan, whisk egg yolks with lemon juice, 0.5 g (0.125 teaspoon) salt, and 0.5 g (0.125 teaspoon) black pepper until light and frothy. Place the bowl over the simmering water. Slowly drizzle warm clarified butter into the egg yolk mixture, continuously whisking vigorously until the sauce is thick, creamy, and pale yellow, coating the back of a spoon. Remove from heat and stir in the remaining 2.5 g (0.5 teaspoon) smoked paprika and 1.5 g (0.25 teaspoon) Aleppo pepper flakes. Taste and adjust seasoning. Keep warm. If your hollandaise looks like it’s separating, quickly whisk in a teaspoon of cold water to bring it back together.
3. Poach Perfect Eggs (3-4 mins per batch): Fill a medium pot with about 10-12 cm (4-5 inches) of water. Add white vinegar and bring to a gentle simmer (small bubbles, no rolling boil). Crack each egg into a separate small bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the eggs and drain excess water. You want firm, opaque whites and a wobbly, soft yolk.
4. Assemble Your Plate (2-3 mins): Place two toasted English muffin halves on each serving plate. Top each muffin half with a warm seared chicken cutlet. Carefully place a perfectly poached egg on top of each chicken cutlet. Spoon a generous amount of the smoky paprika hollandaise over each egg. Finish with a sprinkle of za’atar spice blend, a pinch of the remaining Aleppo pepper flakes for visual pop, and a scattering of fresh chopped parsley for vibrant green contrast. Drizzle a small amount of extra virgin olive oil around the plate, enhancing the visual sheen and adding a subtle fruity note to your spectacular egg benedict recipe.

Troubleshooting Common Egg Benedict Mistakes:

• Runny Hollandaise? Sauce too cold or butter added too fast. Re-whisk over very low heat or gently whisk in an extra egg yolk for a thick, velvety consistency.
• Eggs Spreading Apart? Water boiling too vigorously or needs more vinegar. Ensure a gentle simmer and use fresh eggs.
• Overcooked Eggs? Reduce poaching time. A runny, golden yolk is key for a classic egg benedict recipe.

Perfect Occasions and Serving Inspiration

Wondering when to whip up this delightful classic? An easy egg benedict recipe isn’t just for special days; it fits many moments.

• A spectacular weekend brunch treat or holiday breakfast.
• An impressive yet easy dish for casual gatherings.
• Can even elevate a weeknight dinner when you crave something special.

For serving, simple pairings make a big difference.

• Serve with a fresh fruit salad, roasted asparagus, or crispy hash browns.
• Garnish with fresh chives, paprika, or a sprinkle of cracked black pepper.
• Pair with fresh orange juice, coffee, or sparkling cider.

Storage & reheating tips:

Hollandaise sauce is best made fresh and consumed immediately; I never store it. Cooked savory breakfast meat and toasted muffins can be stored in airtight containers in the fridge for 2-3 days. Reheat gently in a warm oven (300°F for 5 minutes). Poached eggs are best fresh; reheating can alter their delicate texture. Prep hollandaise ingredients, toast muffins, and cook savory breakfast meat ahead of time for easier assembly.

Nutrition & Everyday Wellness Benefits of Egg Benedict

This hearty egg benedict recipe offers more than just great taste; it supports your healthy eating goals too.

• High-protein: Eggs and lean protein provide sustained energy, keeping you full longer.
• Nutrient-dense: Packed with essential vitamins and healthy fats for overall wellness.
• Satisfying meal: Keeps you full and focused, making it a great option for healthy recipes for dinner or a weekend breakfast.

It can be a balanced meal when paired thoughtfully with fresh vegetables or fruit, supporting your journey towards quick meals at home.

Why This Egg Benedict Recipe Works for You

Our easy egg benedict recipe fits perfectly into your lifestyle goals, bringing gourmet taste right to your table without the fuss.

• Save time: Enjoy sophisticated brunch flavors without the restaurant wait or complexity.
• Eat better: Control ingredients for a healthier, homemade version tailored to your preferences.
• Enjoy family meals: Create memorable moments around the table with a special dish that everyone will love.

Practical benefits include:

• Budget-friendly compared to dining out, making it an affordable luxury for your home.
• Surprisingly quick to prepare for such an impressive meal, fitting into busy schedules.
• Adaptable to various dietary needs and preferences, making it an easy meal prep for busy families when components are prepped.

Smart Upgrades and Adjustments for Your Egg Benedict

Technique tips for a polished finish:

• Use warm plates to keep your egg benedict toasty from start to finish.
• A slotted spoon helps drain poached eggs without breaking them, preserving their beautiful shape.

Flavor variations:

Experiment to find new favorites! Try smoked salmon (Eggs Royale), sautéed spinach (Eggs Florentine), or sliced avocado for new twists on your egg benedict. When I make this at home, I often sneak a pinch of smoked paprika into the hollandaise for an extra layer of flavor that my family loves.

Diet adaptations for your egg benedict recipe:

• Low-carb: Serve on grilled portobello mushroom caps or avocado halves instead of muffins, saving about 20g carbs per serving.
• Vegetarian: Swap the savory breakfast meat for grilled halloumi or sautéed mushrooms for a delightful alternative.
• Dairy-free: Use a high-quality vegan butter substitute for the hollandaise to maintain creaminess.
• Kid-friendly: Offer scrambled eggs with toasted muffin pieces and savory breakfast meat on the side for simpler plates.

Reader Q&A

Can I prepare egg benedict ahead of time?

Hollandaise is truly best made fresh just before serving. However, you can toast English muffins and cook the savory breakfast meat ahead of time. Store cooked savory breakfast meat and toasted muffins in separate airtight containers in the fridge for 2-3 days. Reheat muffins at 300°F (150°C) for 5 minutes and the meat in a pan until warm. Poached eggs are always best fresh; reheating them tends to alter their texture.

What are the health benefits of making this egg benedict recipe at home?

Making your own egg benedict recipe allows you to control the ingredients, opting for fresher, higher-quality choices. You can choose lean protein, organic eggs, and less processed muffins, leading to a more nutrient-dense and satisfying meal. This homemade approach supports healthier eating habits and makes this classic dish a fantastic option for family dinners.

What kind of eggs are best for a perfect egg benedict recipe?

For the best egg benedict, fresh, large eggs are paramount. Fresher eggs hold their shape better when poached, creating a beautiful, contained white around a perfectly runny yolk. Look for eggs with a ‘best by’ date that’s still far off, and ideally choose organic or free-range for richer flavor and color in your yolks and hollandaise.

Are there healthier substitutes for this egg benedict recipe?

Absolutely! For a lighter version of this egg benedict recipe, opt for whole-wheat English muffins, or swap them entirely for grilled portobello mushroom caps or avocado halves. You can replace the savory breakfast meat with grilled halloumi cheese, sautéed spinach (for Eggs Florentine), or even smoked salmon if you enjoy it. These changes help make the dish fit various dietary needs.

How do I prevent my poached eggs from falling apart?

For perfect poached eggs in your egg benedict, start with very fresh eggs. Add a splash of white or apple cider vinegar (about 1 tablespoon per quart) to your simmering water; this helps the whites coagulate. I find cracking each egg into a small ramekin first, then gently sliding it into the barely simmering water, makes a huge difference. Ensure the water is at a gentle simmer, not a rolling boil.

My hollandaise sauce keeps breaking, what am I doing wrong?

Hollandaise sauce can break if the butter is added too quickly or if the sauce gets too hot. Keep the heat very low and whisk constantly, adding the warm melted butter in a slow, steady stream. If it does break, try whisking in a tablespoon of very cold water or an extra egg yolk off the heat to emulsify it again. Patience is key for this creamy sauce!

Master the art of homemade egg benedict and bring gourmet brunch flavors right to your family table. It’s such a rewarding dish to share. Save this easy egg benedict recipe on Pinterest for your next special occasion, or simply to make weeknight meals feel a little more special!

egg benedict recipe

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• Author: Sarah Williams
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

This recipe simplifies creating a magnificent egg benedict at home, featuring crisp English muffins, smoky chicken, perfectly poached eggs, and a rich za’atar-drizzled hollandaise sauce. It’s a fantastic way to elevate a family meal or impress guests without the usual fuss.

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Ingredients

Scale 1x2x3x

• 2 large English muffins, halved
• 180 g boneless, skinless chicken breast, sliced thin
• 30 ml (2 tablespoons) olive oil, divided
• 5 g (1 teaspoon) smoked paprika, divided
• 2.5 g (0.5 teaspoon) garlic powder
• 3 g (0.5 teaspoon) sea salt, divided
• 1 g (0.25 teaspoon) freshly ground black pepper, divided
• 4 large eggs, for poaching
• 30 ml (2 tablespoons) white vinegar
• 115 g (8 tablespoons) unsalted butter, clarified
• 3 large egg yolks
• 15 ml (1 tablespoon) fresh lemon juice
• 2.5 g (0.5 teaspoon) Aleppo pepper flakes, divided
• 5 g (1 teaspoon) za’atar spice blend
• 5 g (1 tablespoon) fresh parsley, finely chopped

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Instructions

1. Prep Your Base: Slice chicken breast horizontally into four thin cutlets. In a small bowl, combine 15 ml (1 tablespoon) olive oil, 2.5 g (0.5 teaspoon) smoked paprika, garlic powder, 1.5 g (0.25 teaspoon) salt, and 0.5 g (0.125 teaspoon) black pepper. Rub the mixture evenly over the chicken. Heat a large non-stick skillet over medium-high heat with the remaining 15 ml (1 tablespoon) olive oil until shimmering. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through (reaching 74 C / 165 F). Remove and keep warm. Toast English muffin halves until golden brown and crisp, then set aside.
2. Master the Easy Hollandaise: Fill a small saucepan with about 5 cm (2 inches) of water and bring to a gentle simmer. In a heatproof bowl that fits snugly over the saucepan, whisk egg yolks with lemon juice, 0.5 g (0.125 teaspoon) salt, and 0.5 g (0.125 teaspoon) black pepper until light and frothy. Place the bowl over the simmering water. Slowly drizzle warm clarified butter into the egg yolk mixture, continuously whisking vigorously until the sauce is thick, creamy, and pale yellow, coating the back of a spoon. Remove from heat and stir in the remaining 2.5 g (0.5 teaspoon) smoked paprika and 1.5 g (0.25 teaspoon) Aleppo pepper flakes. Taste and adjust seasoning. Keep warm.
3. Poach Perfect Eggs: Fill a medium pot with about 10-12 cm (4-5 inches) of water. Add white vinegar and bring to a gentle simmer (small bubbles, no rolling boil). Crack each egg into a separate small bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the eggs and drain excess water.
4. Assemble Your Plate: Place two toasted English muffin halves on each serving plate. Top each muffin half with a warm seared chicken cutlet. Carefully place a perfectly poached egg on top of each chicken cutlet. Spoon a generous amount of the smoky paprika hollandaise over each egg. Finish with a sprinkle of za’atar spice blend, a pinch of the remaining Aleppo pepper flakes for visual pop, and a scattering of fresh chopped parsley. Drizzle a small amount of extra virgin olive oil around the plate.

Notes

If your hollandaise looks like it’s separating, quickly whisk in a teaspoon of cold water to bring it back together. For runny hollandaise, re-whisk over very low heat or gently whisk in an extra egg yolk. To prevent eggs from spreading, ensure a gentle simmer for poaching water and use fresh eggs. For perfectly runny yolks, avoid overcooking; reduce poaching time if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Brunch
• Method: Poaching, Searing, Stovetop
• Cuisine: American (with Middle Eastern notes)

Nutrition

• Serving Size: 2 English muffin halves
• Calories: 740 calories
• Sugar: 4 g
• Sodium: 1000 mg
• Fat: 60 g
• Saturated Fat: 35 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 45 g
• Cholesterol: 570 mg

Keywords: egg benedict, brunch, chicken, hollandaise, poached egg, za’atar, easy, gourmet, special occasion, home cooking