Eggs Benedict Buffet
Bring family and friends together for a fun brunch with our easy “Build-a-Benedict” recipe. The hollandaise sauce and poached eggs can be prepared ahead and all that remains is for your guests to assemble with their favorite toppings.
4 English muffins, toasted and split
4 Tbsp butter, softened
Toppings of your choice
8 poached eggs (recipe below)
Hollandaise sauce (recipe below)
Sure to please toppings:
- Hempler’s bacon or ham, cooked
- Fresh tomatoes and basil
- Mushroom and red onion, sautéed
- Sliced prosciutto with fresh spinach
- Smoked salmon with capers and chives
Toast the English muffins, then spread with the softened butter. Place your toppings of choice on the muffin followed by 1 Tbsp of hollandaise sauce. Next goes the poached egg, followed by more hollandaise sauce. Enjoy!
8 large eggs at room temperature
2 Tbsp distilled white vinegar
1 tsp kosher salt
Place 4 ramekins in a deep, straight-sided pan. Add water to cover over the top of the ramekins by at least 1/2.“ Add vinegar and salt to water and bring to a boil. Reduce heat to maintain
a constant temperature of 205° degrees
One at a time, break the eggs into a cup and then carefully transfer to a ramekin. Cook for about 5 minutes. Do not stir or move. With a slotted spoon remove cooked eggs from water and
To prepare ahead: Cooked poached eggs can be transferred directly from the pan to an ice bath to stop cooking. To reheat, bring water to a boil, turn off the heat and add the eggs. Cover and let stand for 2 minutes. Serve immediately.
Easy Hollandaise Sauce
3 large egg yolks
1 Tbsp water
1/4 tsp kosher salt
1/4 tsp cayenne pepper
4 tbsp of fresh lemon juice or tarragon vinegar
8 oz of unsalted butter, softened
Whisk together the egg yolks, water, salt and the cayenne pepper in a 2 quart sauce pan for 1 minute or so. Place over low heat and whisk vigorously, moving the pan on and off the heat keeping it at about 140° to 145.°
Add 1 Tbsp of butter at a time, while continually whisking and to maintain a constant temperature of 120 to 130.°
Once half of the butter has been added, whisk in 2 Tbsp of the lemon juice or tarragon vinegar. Then add the remaining butter 1 Tbsp at a time. Finally, once the last piece of butter has been added, add the remaining 2 Tbsp of lemon juice or tarragon vinegar. Season to taste.
- If the sauce starts to separate add a couple tablespoons of cream and whisk well.
- If the sauce has curdled you can blend it in a blender or food processor.
Download the Printable Eggs Benedict Buffet Recipe Card.