- High in protein
- No added sugar
- Shellfish free
- Peanut free
- Sesame free
- Nut free
Create this cafe breakfast classic at home with English muffins, smoked salmon and poached eggs smothered in silky hollandaise sauce.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1 tbs white vinegar
- 4 Coles Australian Free Range Eggs
- 8 slices smoked salmon
- 4 English muffins, split, toasted
- 1/2 bunch chives, finely chopped
- Lemon wedges, to serve
Hollandaise sauce
- 3 Coles Australian Free Range egg yolks
- 60g unsalted butter, chopped
- 2 tbs lemon juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the hollandaise sauce, combine the egg yolks and 2 tbs of water in a heatproof bowl and place over a saucepan of barely simmering water. Use a wire balloon whisk to whisk the mixture constantly for 3 mins or until thick and pale, and the mixture doubles in volume and a ribbon trail forms when the whisk is lifted.
Step 2
Add butter, one cube at a time, whisking constantly, adding another cube when the previous one is incorporated completely. Remove the bowl from the pan. Whisk in lemon juice and season with salt and ground white pepper.
Step 3
To poach eggs, line a plate with paper towel. Bring a medium saucepan of water to a simmer. Add the vinegar. Crack 1 egg into a small cup. Stir the water in the pan to make a whirlpool then, from just above the water, gently pour the egg into the centre of the whirlpool. Cook, without stirring, for 4 mins for a soft yolk or 8 mins for a hard yolk. Use a slotted spoon to transfer from the water and place on prepared plate to drain. Repeat with remaining eggs.
Step 4
Divide the salmon among the toasted muffins and top with eggs. Drizzle with hollandaise, season with ground black pepper and sprinkle with chives. Serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: A great way to use up leftover egg whites after you’ve finished your hollandaise sauce is to make a pavlova or easy koala biscuits for afternoon tea.
Smart swap: If you prefer, replace smoked salmon with any ham or bacon you have in the fridge.
Eggs benedict recipe
When it comes to fancy breakfasts that are worth a little extra effort to make at home, eggs benedict is at the top of the list. Once you have mastered the classic eggs benedict sauce, or hollandaise, with some coordination to ensure all elements are ready at the same time, the rest is easy!
What is eggs benedict
Eggs benedict (or “eggs benny”) is a simple-yet-indulgent breakfast food that consists of a lightly toasted English muffin split in half and served with ham, poached eggs and topped with a creamy hollandaise sauce. The origin of the recipe eggs benedict is believed to be New York, from the popular Delmonico’s Restaurant in Lower Manhattan to the famous Waldorf Hotel, both from around 1894. This dish is now a firm favourite on cafe menus around Australia, but also a delicious recipe to master in the comfort of your own home. Our version uses fresh smoked salmon in place of ham or bacon for a tasty alternative.
How to make eggs benedict
The first step in making a delicious cafe-style breakfast at home is to make the silky sauce that gives eggs benedict its flair ‒ hollandaise. This tangy favourite is made from a combination of egg yolks, butter and lemon juice to create a delicate emulsion that needs to be handled properly to ensure it doesn’t split. To get the best results for perfectly poached eggs, add a tablespoon of vinegar to the whirlpool of boiling water before dropping the eggs in to ensure they cook quickly and form a perfect poached shape. When removing poached eggs from the water, use a slotted spoon and place them on a plate that’s been pre-lined with a paper towel to soak up any excess water.
Now get cooking
Once you’ve mastered this classic recipe for eggs benedict with hollandaise sauce, why not experiment with a few tweaks and variations to make it your own. Try replacing smoked salmon with ham, bacon or wilted spinach to mix it up, or get inspired with our smashed avo with poached eggs and hollandaise sauce and easy egg recipes or any number of our cafe breakfasts to enjoy at home.
FAQs
Eggs benedict
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1 tbs white vinegar
- 4 Coles Australian Free Range Eggs
- 8 slices smoked salmon
- 4 English muffins, split, toasted
- 1/2 bunch chives, finely chopped
- Lemon wedges, to serve
Hollandaise sauce
- 3 Coles Australian Free Range egg yolks
- 60g unsalted butter, chopped
- 2 tbs lemon juice
Description
Create this cafe breakfast classic at home with English muffins, smoked salmon and poached eggs smothered in silky hollandaise sauce.
Method
Step 1
To make the hollandaise sauce, combine the egg yolks and 2 tbs of water in a heatproof bowl and place over a saucepan of barely simmering water. Use a wire balloon whisk to whisk the mixture constantly for 3 mins or until thick and pale, and the mixture doubles in volume and a ribbon trail forms when the whisk is lifted.
Step 2
Add butter, one cube at a time, whisking constantly, adding another cube when the previous one is incorporated completely. Remove the bowl from the pan. Whisk in lemon juice and season with salt and ground white pepper.
Step 3
To poach eggs, line a plate with paper towel. Bring a medium saucepan of water to a simmer. Add the vinegar. Crack 1 egg into a small cup. Stir the water in the pan to make a whirlpool then, from just above the water, gently pour the egg into the centre of the whirlpool. Cook, without stirring, for 4 mins for a soft yolk or 8 mins for a hard yolk. Use a slotted spoon to transfer from the water and place on prepared plate to drain. Repeat with remaining eggs.
Step 4
Divide the salmon among the toasted muffins and top with eggs. Drizzle with hollandaise, season with ground black pepper and sprinkle with chives. Serve with lemon wedges.