Eggs Benedict
Brunch just feels a little more special with Eggs Benedict on the table- rich, indulgent, and effortlessly impressive. This version from The Real Kitchen brings that classic restaurant favorite into your own kitchen, making it approachable enough for home cooks while still delivering that “wow” factor.
At its core, Eggs Benedict is all about balance: a toasted English muffin, savory ham or Canadian bacon, a perfectly poached egg, and that signature silky hollandaise sauce. This recipe uses Member’s Mark™ seasonings to elevate each layer and help create a smooth, flavorful finish. The result is a dish that tastes just as good as it looks, without requiring complicated steps.
Perfect for Mother’s Day, Easter brunch, or any weekend gathering, Eggs Benedict has become a go-to for special occasions thanks to its rich flavor and elegant presentation. It’s the kind of dish that instantly makes brunch feel more intentional- whether you’re hosting family or just enjoying a slow morning at home.
It’s also more versatile than you might expect. While the traditional version is always a classic, you can easily customize it to fit your taste. Try swapping in smoked salmon, adding sautéed spinach, or even serving it over biscuits or Easy Herb Roasted Potatoes for a fun twist. Once you’ve got the basics down, it’s easy to make it your own.
Despite its elevated feel, this recipe is totally doable and comes together with simple ingredients and a little technique. With the help of Member’s Mark™ seasonings, you get reliable, high-quality flavor every time.
Whether you’re celebrating something special or just upgrading your brunch game, this Eggs Benedict is a fun, flavorful way to bring a classic favorite to your table.
Eggs Benedict
Ingredients
Hollandaise Sauce
- 3 Egg yolks
- ½ cup Butter
- 1 tbsp Lemon juice
- ½ tsp Dijon mustard
- Member's Mark™ Mediterranean Sea Salt Grinder to taste
- ¼ tsp Member's Mark™ Cayenne Pepper
Eggs Benedict
- 8 Eggs
- 1 tbsp White wine vinegar
- 8 slices Ham
- 4 English muffins toasted
- Member's Mark™ Mediterranean Sea Salt Grinder to taste
- Member's Mark™ Black Pepper Grinder to taste
- Member's Mark™ Chopped Chives for garnish
Instructions
Hollandaise Sauce
- In a blender, add egg yolks, lemon juice, dijon mustard, Member's Mark™ Mediterranean Sea Salt, and Member's Mark™ Cayenne Pepper. Blend until mixed and frothy.
- Add butter to a small pot over medium heat. Once butter is melted, add the blended egg yolk mixture to the pot and turn the heat to low. Mix until butter and egg yolk are well combined. Take off heat and set aside.
Eggs Benedict
- Crack eggs into separate small bowls or ramekins, one egg per bowl. In a medium pot, boil water and add white wine vinegar. Stir in a slow circular motion and drop one egg at a time and gently stir. Cook for 3-4 minutes. Use a slotted spoon to scoop the eggs out of the water and set aside. Repeat until all the eggs are poached.
- Lightly toast english muffins and ham slices. Assemble the eggs benedict by starting with half a toasted english muffin, a slice of ham, a poached egg, and hollandaise sauce. Garnish with Member's Mark™ Chopped Chives, Member's Mark™ Mediterranean Sea Salt, and Member's Mark™ Black Pepper.