Eggs Benedict (My Secrets to Perfection!)

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

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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.

1. 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.

2. 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.
   

3. Set the Stage: Arrange your beautifully toasted muffins on your serving plates. This is the canvas for our work of art.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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, Belgian Waffles 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.

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