Eggs Benedict Two Ways


Ingredients for hollandaise 
  • 3 egg yolks
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ cup unsalted butter
To assemble:

Spinach Tomato Eggs Benedict 
  • 2 small handfuls baby spinach
  • 2 tomato slices, broiled

Bacon Eggs Benedict
  • 4 slices cooked bacon


  1. Bring a medium pot of water to an intense simmer/low boil to poach the eggs.
  2. When the pot of water is simmering, carefully drop in an egg, one at a time, to poach. Poach for 2-4 minutes, or until desired doneness is reached. Remove with a slotted spoon and place on a plate. 
  3. Meanwhile, make the hollandaise by placing the three egg yolks in a measuring cup or tall glass (one that fits an immersion blender). Add the lemon juice and salt and blitz with the immersion blender for 2-3 seconds.
  4. Melt the butter in a small saucepan over medium heat. As soon as the butter is melted, remove from heat.
  5. Slowly drizzle the warm melted butter into the egg yolk and lemon juice mixture while constantly blitzing with the immersion blender. The hollandaise should be nice and thick but creamy.
  6. Assemble the spinach tomato eggs benedict by layering a small handful of spinach on top of two slices of the buns, followed by the tomato slices, and poached eggs.
  7. Assemble the bacon eggs benedict by laying two slices of bacon on the remaining two slices of buns, followed by the remaining two poached eggs. 
  8. Drizzle desired amount of hollandaise sauce on top and garnish with chopped chives if desired.