Effortless Skillet Eggs Benedict

Why You’ll Love These

Seriously, get ready to become a brunch rockstar. This Eggs Benedict recipe is about to become your secret weapon for weekend mornings (or, let’s be honest, a fancy weeknight breakfast-for-dinner situation).

• Quick & Easy: You can get this gorgeous dish on the table in just 30 minutes – perfect for busy mornings.
• Impressive Flavor: The creamy hollandaise, perfectly poached eggs, and juicy tomatoes create a symphony of flavors.
• Customizable: Easily swap out the tomatoes for other veggies or protein to suit your family’s tastes.
• Restaurant-Worthy: Impress your family and friends with a dish that tastes like it came from a fancy brunch spot.
• Meat-Free Option: This tomato twist makes it a delightful and satisfying vegetarian brunch option.

Ingredients

• 4 good-quality English muffins, split
• 4 large, ripe tomatoes, sliced about 1/4 inch thick
• 8 large eggs
• 2 tablespoons white wine vinegar
• Fresh chives and dill, chopped, for garnish

Hollandaise Sauce Ingredients

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard
• Heaping ¼ teaspoon sea salt
• 2 pinches cayenne pepper
• ½ cup (1 stick) unsalted butter, melted
• Hot water, as needed

How to Make

1. Make the Hollandaise Sauce: In a blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
   

   Note: Make sure your blender is clean and dry for the best emulsion.

   
   
2. Melt the Butter: In a small saucepan, melt the butter over medium heat until it’s bubbly and hot.
   

   Warning: Be careful not to burn the butter! You want it hot, but not browned.

   
   
3. Emulsify the Sauce: With the blender running on low speed, slowly drizzle the hot, melted butter into the egg yolk mixture in a thin, steady stream. Continue blending until the sauce is thick, creamy, and pale yellow.
   

   Tip: Adding the butter slowly is KEY to getting a smooth, emulsified hollandaise. Patience, mama!

   
   
4. Adjust Consistency: If the hollandaise is too thick, add a teaspoon or two of hot water to thin it out to your desired consistency.
   

   Note: You can keep the hollandaise warm in a double boiler over low heat, stirring occasionally, while you prepare the rest of the dish.

   
   
5. Poach the Eggs: Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add the white wine vinegar.
6. Crack the Eggs: Crack each egg into a small ramekin or bowl. This makes it easier to gently slip them into the water.
   

   Tip: Fresher eggs poach best! The whites tend to hold together better.

   
   
7. Create a Whirlpool: Gently stir the simmering water in a circular motion to create a gentle whirlpool.
8. Poach the Eggs: Carefully slip half of the eggs into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
   

   Timing is crucial! Keep a close eye on the eggs and adjust the cooking time as needed.

   
   
9. Remove and Drain: Use a slotted spoon to carefully remove the poached eggs from the water. Drain them briefly on a paper towel-lined plate.
10. Repeat: Repeat the poaching process with the remaining eggs.
11. Toast the English Muffins: While the eggs are poaching, toast the English muffins until golden brown.
12. Assemble: Place the toasted English muffin halves on plates. Top each half with one or two tomato slices.
13. Add the Eggs: Carefully place a poached egg on top of the tomato slices.
14. Drizzle with Hollandaise: Generously drizzle the hollandaise sauce over the poached eggs.
15. Garnish: Sprinkle with fresh chives and dill.
16. Serve Immediately: Serve immediately and enjoy your beautiful, homemade Eggs Benedict!

Tips & Tricks

Want to take your Eggs Benedict game to the next level? Here are a few of my favorite tips and tricks:

• Flavor Booster: Add a pinch of smoked paprika to the hollandaise sauce for a smoky, savory twist.
• Time-Saver: If you’re short on time, you can buy pre-made hollandaise sauce (though homemade is always better!). Just be sure to choose a high-quality brand.
• Storage Tip: While hollandaise is best fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, whisking constantly.
• Prep Hack: You can slice the tomatoes and chop the herbs ahead of time to save time in the morning.
• Perfect Poached Eggs: For perfectly round poached eggs, use a small, shallow pan and make sure the water is just simmering, not boiling.

Dietary Variations

Need to adapt this recipe to meet specific dietary needs? No problem!