Every Father’s Day, we made Eggs Benedict for my dad (the man loves a good sauce), so this one is for you, Pete! I also used to sling eggs bennies all morning long at a local bakery-café in Portland, so I learned a few tricks along the way.
This version stays true to the classic while adding a few of my favorite upgrades: fresh herbs blended into the hollandaise, creamy avocado, and thin slices of prosciutto in place of the traditional Canadian bacon. The rich, buttery hollandaise is still the star, but instead of whisking it by hand, we’re making it in the blender for a much easier, foolproof approach.
Ingredient highlight
Butter! Oh butter, how I love thee…If you think butter is unhealthy, think again! It contains fat soluble vitamins A, K, and E. Spend a little extra on the good grass-fed, pasture-raised butter (Kerrygold and Truly brands are my favorite) – the butter is only as good as what the cow eats! Grass-fed butter not only tastes better, but is also higher in those nutrients and a fatty acids called conjugated linoleic acid (CLA), which is helpful for muscle recovery.
With all that being said, enjoy it in moderation (like everything else!).
Servings 4
Prep Time 15 minutes 
Cook Time 8 minutes Ingredients
- 8 large eggs
- 4 regular or whole wheat english muffins*
- 8 slices bacon (cooked), ham, or prosciutto
- 1 avocado, thinly sliced
For the hollandaise:
- 4 large egg yolks
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ cup butter
- ¼ cup fresh herbs (optional)
- ½ tsp kosher salt
- *Make it GF by using roasted potatoes as a base in place of the english muffin.
- Pro tip: ~ when making this for 4 people, poach all of your eggs first and set them aside. Then prepare your english muffins (toast then top with avocado and prosciutto/ham/bacon). Now that your muffins are all ready and eggs are poached, you can whip up the sauce.
- Pro tip: ~ you can poach your eggs way ahead (the day before or early in the morning) and gently reheat them before serving. To warm up your eggs, place them into a pot of hot (not boiling) water for about 30 seconds before plating. Pat them dry before assembling.
Instructions
- Cook your bacon, if using. Get your ingredients and ready for assembly (muffins, avocado, meat).
To poach the eggs:
- In a medium pot, add water about half way full (full enough that the eggs will submerge when poaching). Bring to a boil over high heat, then reduce to a gentle simmer.
- Take a large wooden or metal spoon and stir the water to create a vortex. As the water continues to swirl, carefully crack in up to 4 eggs towards the center of the vortex. Use your spoon to gently encourage the eggs to keep swirling while they cook. Increase or reduce the heat so that the water is gently simmering.
- Let simmer for 3-4 minutes or until whites are cooked and yolks are runny. Remove and transfer to a kitchen towel or paper towel to drain off the water. Repeat with remaining eggs.
To make the hollandaise:
- Add butter to a small saucepan and melt over low heat.
- Add egg yolks, lemon, and mustard to a high speed blender and blend on low until smooth. Increase the heat to medium just until the butter starts to bubble (we want it hot!). With the motor running, very slowly pour in the hot butter, increasing the speed as more butter goes in. Add the fresh herbs (if using) and salt. Blend on high until smooth and emulsified, about 10 seconds.
To assemble:
- Place a few slices of avocado on each muffin half, then top with prosciutto (try to make it nice and flat so the egg has a flat bed to sit on), poached eggs, and herby hollandaise sauce. Garnish with black pepper and devour!
Items you can prep ahead (optional)
- Poach 8 eggs – you can poach the eggs ahead of time and gently rewarm them in hot water before serving.
- Separate yolks from whites.
- Cook bacon (if using).
Substitutions:
- Make it vegetarian by skipping the meat!
- Make it gluten-free by using gluten-free muffin or bread OR just use roasted potatoes as a base.
- To make vegan, try substituting with vegan butter (Miyokos brand is the best). Use tofu or a veggie patty in place of the meat and egg.
- You could keep it totally classic and skip the avocado and herbs.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Leftover hollandaise will keep for up to 4 days in the fridge.
Leftovers + Repurposing:
- Leftover hollandaise will solidify/get very thick in the fridge. To warm up your hollandaise, reheat it in the microwave on low power in 10 second intervals, stirring after each time, until it’s thinned out and just warm. Heating it up too quickly will cause the sauce to break.
- Use leftover hollandaise sauce on eggs, meats, or veggies.
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