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a fork piercing perfectly cooked eggs benedict smothered with homemade espresso hollandaise sauce

Eggs Benedict with Homemade Espresso Hollandaise

The best eggs benedict recipe with tips for perfectly poached eggs! Serve them on a toasted English muffin and finish them with my over the top delicious fool-proof espresso hollandaise sauce made with an immersion blender! Breakfast decadence!

Course Breakfast, brunch
Cuisine American, Canadian
Keyword easy eggs benedict recipe, eggs benedict recipe, eggs benedict variations
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2
Calories 420 kcal
Author Kiki Johnson

Ingredients

For the eggs

  • 2 tsp vinegar
  • 4 fresh eggs

For the espresso hollandaise

  • 1 egg yolk
  • 1 pinch salt
  • 1/2 tsp instant espresso powder
  • 1/2 tsp maple syrup
  • 1 tsp fresh lemon juice
  • 1/2 cup butter 120 g

Topping

  • spinach
  • avocado
  • smoked salmon
  • bacon

For assembling

  • 2 English muffins toasted and buttered

Instructions

  1. Prepare a big bowl with ice water.

    Fill a big bot with water and bring to a boil, then turn down the temperature. Add the vinegar. The water should not be boiling but be very hot, about 185 F – 192F ( 85 – 89 Celsius) is perfect.

  2. Crack the egg in a fine-mesh sieve (placed over a small bowl) and remove the liquidy whites. Transfer the egg to a small ramekin or bowl.

  3. Stir the pot to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 to 4 minutes.

  4. Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately or place in ice water if you want to move on and make your own hollandaise. (see post for notes on how to reheat your poached egg)

For the hollandaise

  1. Prep all toppings.  Take out your immersion blender and a high container. The head of the immersion blender should just fit, but it should be rather thin and high. 

  2. Whisk espresso powder with 1 tsp hot water, maple syrup, and lemon juice until the powder is dissolved. 

  3. Melt the butter in a small pan on medium heat, let come to a bubble, and wait until it stops foaming. This should happen at around 2019F or 104 C. Sway the pot a little. Add melted butter to a small can - something that allows you to pour it in a steady thin stream.

  4. Add egg yolk and salt to the container along with the espresso mix. Quickly blend together egg yolks and espresso mix. With the immersion blender running, pour in the hot butter in a thin stream. The hollandaise should be thick and shiny now.  Pour over the toasted English muffins and eggs (see assembly instructions below).

Assemble

  1. Toast English muffins in a toaster or under the broiler. Butter it, if you want.

    Now place your toppings (a slice of Canadian bacon, salmon or avocado and spinach) atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour hollandaise sauce over top, and garnish with fresh herbs and maybe a sprinkling of cayenne pepper. 

Recipe Notes