Eggs Benedict with citrus hollandaise is a simple, yet fancy breakfast recipe that you’ll love! Make this restaurant-quality dish right in your own kitchen!
Eggs Benedict has been a favorite of mine for years! If you’re not familiar with the dish, it is a delicious open-faced breakfast sandwich made with a poached egg, Canadian bacon, and drizzled with a gorgeous hollandaise sauce. It was my go-to order at any restaurant, but I never made it at home! The hollandaise sauce was intimidating to make, until now! I love the slight hint of grapefruit in this eggs benedict with citrus hollandaise!
What is hollandaise sauce?
Hollandaise sauce is made when you make an emulsion of egg yolk, melted butter, and acid to balance out the fat. In this recipe, we’re using grapefruit juice! It’s a sabayon made over a bain-marie or double boiler. If you don’t have a true double boiler at home, you can use a heatproof mixing bowl on top of a pot of simmering water.
Key Ingredients for this Recipe
Egg yolks not only serve as an emulsifier but also as a thickening agent. The consistency of your sauce will be determined by how much fat is emulsified and to what temperature the egg yolks are cooked.
Hollandaise sauce is tricky to make and often separates. A way to ensure that the sauce is stable is to use clarified butter. Clarified butter is melted unsalted butter that is strained to remove the milk solids—which helps stabilize the sauce so that it doesn’t curdle.
Grapefruit juice and zest
Citrus adds beautiful acidity and intensity to the citrus hollandaise.
You can also use hollandaise sauce for:
Poached salmon – add some capers or dill for a delicious sauce for your favorite fish!
Asparagus or broccoli – perfect for a fresh spring side dish!
Delicious spreadable butter – let it set up in the fridge and use as butter on toast and so much more!
An easy way to make a hollandaise sauce is to put everything in a blender except for the warm clarified butter. While blending, slowly add the clarified butter until everything is well combined.
How do you poach eggs for eggs benedict with citrus hollandaise?
Poaching eggs for this eggs benedict with citrus hollandaise is easier than you may think! If you head to my heirloom toast with poached egg recipe, you’ll see the step by step process there!
A few simple variations on eggs benedict:
If you want to add some of your favorite ingredients to this eggs benedict with citrus hollandaise, try these on for size!
Substitute the Canadian bacon for: regular bacon, prosciutto, ham, smoked salmon, avocado.
Substitute the English muffin for: a nice crusty piece of sourdough toasted with butter, a nice toasty bagel (I love everything bagels!) or even a polenta cake!
Add to your benedict: crab, smoked salmon, spinach, or corned beef for a Reuben eggs benedictPrint
2 english muffins ,cut in half and toasted
4 slices canadian bacon
4 poached eggs
2 tablespoons fresh grapefruit juice
1/2 teaspoon finely grated grapefruit zest, plus 2 tablespoons fresh grapefruit juice
2 large egg yolks
2 tbl water
1/4 teaspoon champagne vinegar
Pinch of cayenne pepper
1/2 cup warm clarified butter
Whisk together egg yolks and 2 tablespoons water in a heatproof bowl until doubled in size and pale in color. Set the bowl over a double boiler until mixture doubles in size and begins to thicken, about 1 minute. Add half of citrus juices and whisk constantly, until thickened slightly, 1 to 2 minutes more.
Remove bowl from heat and add butter in a slow, steady stream while whisking vigorously until combined. Serve warm. Sauce can be stored in the refrigerator in an airtight container for up to 1 day.
Gently warm over a double boiler before serving.
Keywords: eggs; breakfast; benedict
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