Eggs Benedict with Hollandaise


Benedict: Eggs can be poached and chilled up to 2 days before serving. *Makes 4 servings*

  • 8 large eggs
  • 1 tablespoon distilled white vinegar
  • 4 White or Wheat style bread rolls of your choice, halved
  • 16 slices smoked salmon or Canadian bacon (can use turkey, Proscuitto, or other deli-style meat)
  • 2 tablespoons minced chives or finely chopped green onion

Hollandaise Sauce:

  • ½ cup butter flavored palm shortening or ghee
  • 4 large egg yolks
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Pinch of cayenne (optional)
  • 1/2 tablespoon sweet paprika (optional)
  • Sea salt



  1. Fill a medium bowl halfway with warm water.
  2. Fill a 4-quart saucepan halfway with water, stir in white vinegar and bring to a gentle simmer.
  3. Break each egg into a small dish. Slide one egg into a saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape.
  4. Poach the eggs for 2 minutes for runny yolks, or 3 to 4 minutes for firm yolks.
  5. Immediately transfer poached egg to bowl with warm water. Repeat with remaining eggs. (Multiple eggs can be poached at the same time, however for more perfect eggs, poaching 1 to 2 eggs at a time is recommended.)
  6. To serve, lift eggs from the warm water with a slotted spoon, one egg at a time, and dab the back of the spoon onto a double layer of paper towels to drain off the excess water, trim any rough edges if desired.
  7. ** Eggs can be poached and chilled up to 2 days before serving.

Hollandaise Sauce:

  1. Melt the shortening or ghee in a small saucepan until very hot.
  2. Combine the egg yolks, lemon juice, and cayenne or paprika in the base of a blender.
  3. Blend the egg yolk mixture until it lightens in color, about 30 seconds.
  4. With the blender running, slowly pour in the hot butter until the sauce is creamy.
  5. If the sauce is too thick, thin with a little water or additional lemon juice.
  6. Taste and adjust seasoning with salt.

Assemble Benedict:

  1. Split the bread of choice and divide between 4 plates, top each with 2 slices of smoked salmon, Canadian bacon, or ham and then a poached egg, spoon hollandaise over each egg and garnish with minced chives.
  2. Serve immediately.