There’s a certain joy that comes from transforming humble ingredients into something elegant, and that’s precisely what this Eggs Benedict Toast accomplishes. Imagine the rich, buttery hollandaise gracefully draping over perfectly poached eggs, all atop crunchy sourdough that’s just begging to be savored.
On a crisp Sunday morning, while contemplating a leisurely breakfast, I thought about how easy it can be to recreate a restaurant-style classic right in my own kitchen. With just a handful of ingredients and a bit of technique, I crafted a dish that doesn’t just satisfy—it wows! Whether you’re prepping for a special brunch or simply wanting to indulge on a regular day, this recipe strikes a balance between comfort and a touch of sophistication.
Get ready to impress your family or brunch guests with a meal that’s not only delectable but also wonderfully versatile. Let’s dive into this culinary adventure and discover how to make this Eggs Benedict Toast your new favorite!
Why will you love Eggs Benedict Toast?
Elevated Breakfast: This recipe takes a beloved classic and transforms it into a gourmet experience right at home.
Creamy Hollandaise: The velvety hollandaise sauce adds a depth of flavor that perfectly complements the poached eggs and crispy toast.
Simple Ingredients: With just a few accessible ingredients, you can create this beautiful dish that feels luxurious without breaking the bank.
Crowd-Pleaser: Whether it’s a brunch with friends or a cozy weekend meal, this Eggs Benedict Toast is sure to impress everyone at the table.
Versatile Options: Customize your toppings by adding fresh herbs or different meats, making it easy to adapt for any palate.
Quick to Prepare: In under 30 minutes, you’ll have a stunning dish that elevates your breakfast game! Enjoy more delicious ideas and techniques by checking out my guide on brunch recipes.
Eggs Benedict Toast Ingredients
For the Hollandaise Sauce
• 3 large egg yolks – Essential for creating a rich and creamy sauce base.
• 1 tablespoon cold water – Helps to gently cook the egg yolks without scrambling.
• 1 teaspoon cornstarch – Stabilizes the sauce, ensuring a smooth texture.
• 1 teaspoon Dijon mustard – Adds a subtle tang to the hollandaise for enhanced flavor.
• 1 ½ tablespoons fresh lemon juice, divided – Brightens the sauce and balances the richness.
• 1 teaspoon kosher salt, divided – Enhances overall flavor of the hollandaise.
• 12 tablespoons unsalted butter (6 ounces), melted – The key ingredient for that luscious, buttery consistency.
• 2 tablespoons cold unsalted butter, divided – Helps to cool the sauce and maintain its emulsion.
• ⅛ teaspoon cayenne pepper – Adds a gentle heat that elevates the sauce’s profile.
• Warm water, as needed – Adjusts the sauce’s consistency to your preference.
For the Eggs and Toast
• 4 cold large eggs – Perfect for poaching and creating that runny yolk we all love.
• 4 (1/2-inch-thick) sourdough bread slices, toasted – Provides a crunchy base for the entire dish.
• 8 thin prosciutto or speck slices (about 4 ounces) – Adds savory depth and a touch of sophistication.
• 2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives) – Brightens the dish and offers fresh flavor notes.
• Freshly ground black pepper (optional) – A pinch of spice to personalize each serving.
Transform your next breakfast or brunch into a delightful experience with this Eggs Benedict Toast; you’ll never look at toast the same way again!
How to Make Eggs Benedict Toast
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Whisk yolks: Start by whisking the egg yolks in a small saucepan until they’re smooth and creamy. Incorporate cold water, cornstarch, Dijon mustard, 1 tablespoon of lemon juice, and 1/2 teaspoon salt, mixing until fully combined. Set aside a bowl of ice water to cool the saucepan later.
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Heat gently: Add 1 tablespoon of cold butter to your egg mixture and place the saucepan over very low heat. Cook while whisking constantly for about 1 to 2 minutes until the sauce thickens. If it curdles, quickly remove it from heat and dip the bottom into the ice water to fix it.
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Add melted butter: Gradually drizzle in 2 tablespoons of melted butter, whisking with each addition until thickened—this should take about 1 minute. Then, continue adding the remaining 10 tablespoons of melted butter, one tablespoon at a time, whisking until your sauce is smooth and creamy.
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Season and adjust: Mix in cayenne pepper, the remaining 1/2 tablespoon lemon juice, and 1/2 teaspoon salt. If your sauce is too thick, add warm water, 1 teaspoon at a time, until you reach your desired consistency. Keep it warm and set aside.
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Poach the eggs: Fill a medium saucepan with an inch of water and bring it to a simmer. Crack your cold eggs into the steaming basket, covering it with a lid. Cook for 7 minutes for runny yolks, adjusting the time if you prefer firmer yolks. Once done, transfer the eggs to an ice bath for 1 to 2 minutes before gently peeling them.
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Assemble the toast: Begin layering by placing 2 slices of prosciutto on each piece of toasted sourdough. Cut peeled eggs in half lengthwise and carefully lay 2 egg halves on each toast. Finally, spoon 1/4 cup of hollandaise over the top and sprinkle with freshly chopped herbs and black pepper, if desired.
Optional: Garnish with additional fresh herbs for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Eggs Benedict Toast?
Imagine the delightful flavors of brunch as you savor your Eggs Benedict Toast; let’s complete the experience with some perfect pairings.
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Crispy Hash Browns: Golden and crunchy, they add a satisfying texture contrast and soak up any leftover hollandaise sauce.
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Fresh Fruit Salad: Seasonal fruits provide a refreshing burst of sweetness, balancing the richness of the eggs and sauce.
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Sautéed Spinach: This vibrant green side adds a healthy touch, bringing earthy flavors that harmonize wonderfully with your dish.
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Avocado Slices: Creamy avocado on the side elevates the dish, adding richness and a delightful creaminess that pairs beautifully.
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Mimosas: The bright, citrusy sparkle of a mimosa complements your brunch perfectly, enhancing flavors and elevating the dining experience.
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Coffee or Tea: A warm cup can be the perfect companion; consider a rich espresso or soothing herbal tea to round out your meal.
Pair these delicious options with your Eggs Benedict Toast for a brunch that mirrors the sophistication and comfort of your dish. Enjoy!
Eggs Benedict Toast Variations
Feel free to spice up your Eggs Benedict Toast experience with these delightful twists and substitutions!
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Vegetarian: Substitute prosciutto with sautéed spinach or mushrooms for a hearty, meat-free alternative that’s equally satisfying.
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Avocado Twist: Layer slices of creamy avocado under the poached eggs—its buttery texture pairs perfectly with the hollandaise.
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Smoked Salmon: Replace the prosciutto with smoked salmon for a luxurious and rich flavor, complemented by fresh dill on top.
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Heat it Up: Add a dash of sriracha or your favorite hot sauce to the hollandaise for a fiery kick that’ll wake up your taste buds.
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Whole Wheat Option: Use whole wheat bread instead of sourdough to add a wholesome twist that increases fiber without losing any delightful crunch.
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Cheesy Delight: Top the toast with a sprinkle of grated Parmesan or feta cheese before adding the hollandaise, enhancing both creaminess and flavor.
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Herb-Infused Sauce: Boost the hollandaise by blending in finely chopped fresh herbs like basil or parsley for an aromatic upgrade.
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Nutty Flavor: Drizzle with a touch of toasted sesame oil before serving for an unexpected nutty depth that adds a delicious twist to your breakfast.
Elevate your brunch with any of these variations, making your Eggs Benedict Toast a unique experience every time!
Make Ahead Options
These Eggs Benedict Toast are a fantastic option for meal prep, allowing you to get organized without sacrificing flavor! You can prepare the hollandaise sauce up to 24 hours in advance. Simply prepare it as directed, allow it to cool, and then refrigerate it in an airtight container. Reheat gently in a saucepan, adding a splash of warm water to restore its creamy texture. The poached eggs can also be made ahead; cook them, then immerse in an ice bath and refrigerate for up to 3 days. When you’re ready to serve, reheat the eggs in warm water for a few minutes, toast the sourdough, and layer on the prosciutto and herbs. This way, you can savor the delightful flavors of your Eggs Benedict Toast with minimal effort on busy mornings!
How to Store and Freeze Eggs Benedict Toast
Fridge: Store any leftover Eggs Benedict Toast in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to restore crispiness.
Freezer: Although best enjoyed fresh, you can freeze the hollandaise sauce in a freezer-safe container for up to 1 month. Thaw in the fridge before reheating gently on low heat.
Eggs: Poached eggs are best served immediately, but if you have leftovers, place them in a bowl of cold water and store in the fridge for up to 2 days. Reheat gently in warm water.
Toast: For optimal texture, store toasted sourdough separately in an airtight container at room temperature. Recrisp in the toaster or oven before reassembling your Eggs Benedict Toast.
Tips for the Best Eggs Benedict Toast
• Perfect Poaching: Ensure your eggs are really cold before poaching—this will help keep the whites together for a gorgeous presentation.
• Hollandaise Tips: Be gentle when adding melted butter; doing it slowly while whisking helps create that perfect creamy hollandaise without curdling.
• Season Well: Don’t skimp on the salt and lemon juice in your hollandaise—it’s essential for balancing the rich flavors of the Eggs Benedict Toast.
• Serving Fresh: Serve immediately after assembling to enjoy the hot, runny yolks and warm hollandaise; otherwise, the toast can get soggy.
• Customize It: Feel free to switch up the herbs or try different meats like smoked salmon for a twist on the classic Eggs Benedict Toast!
Eggs Benedict Toast Recipe FAQs
How do I select the best ingredients for this recipe?
Absolutely! When choosing your eggs, look for ones that are fresh, with no cracks. For the bread, go for a hearty sourdough with a golden crust—this adds wonderful texture. As for your prosciutto, select high-quality slices that are thin and nicely marbled. You’ll appreciate the rich flavor in every bite!
What’s the best way to store leftover Eggs Benedict Toast?
To keep your leftovers at their finest, store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, I recommend reheating in the oven at 350°F (175°C) for about 5-7 minutes to revive that lovely crispiness.
Can I freeze the hollandaise sauce?
Yes, you can! While it’s best enjoyed fresh, you can freeze the hollandaise sauce in a freezer-safe container for up to 1 month. When you’re ready to use it, thaw the sauce overnight in the fridge, then gently reheat it in a saucepan over low heat, whisking constantly to regain its creamy consistency.
What can I do if my hollandaise sauce curdles?
No need to panic! If you notice your sauce curdling, immediately remove it from the heat. Place the bottom of the saucepan in an ice bath while whisking vigorously. This can cool it down quickly and smooth the sauce out. If it still doesn’t come together, try whisking in a bit of warm water, one teaspoon at a time, until it reaches your desired texture.
Are there any dietary concerns I should be aware of for this dish?
Definitely! If you’re cooking for someone with egg allergies, beans or tofu can serve as a substitute for the poached eggs, but the flavors will differ. For gluten sensitivity, use gluten-free bread in place of sourdough. And remember, if you have pets, steer clear of sharing anything with the hollandaise sauce, as it contains ingredients that aren’t safe for them.
How long can I store poached eggs?
If you’ve got leftover poached eggs, store them in a bowl of cold water in the refrigerator for up to 2 days. When you’re ready to eat, gently reheat them in warm water for about 5-10 minutes until warmed through. This way, you can enjoy that delightful runny yolk again!
Savory Eggs Benedict Toast with Creamy Hollandaise Magic
Ingredients
Equipment
Method
- Whisk yolks: Start by whisking the egg yolks in a small saucepan until they're smooth and creamy. Incorporate cold water, cornstarch, Dijon mustard, 1 tablespoon of lemon juice, and 1/2 teaspoon salt, mixing until fully combined. Set aside a bowl of ice water to cool the saucepan later.
- Heat gently: Add 1 tablespoon of cold butter to your egg mixture and place the saucepan over very low heat. Cook while whisking constantly for about 1 to 2 minutes until the sauce thickens. If it curdles, quickly remove it from heat and dip the bottom into the ice water to fix it.
- Add melted butter: Gradually drizzle in 2 tablespoons of melted butter, whisking with each addition until thickened—this should take about 1 minute. Then, continue adding the remaining 10 tablespoons of melted butter, one tablespoon at a time, whisking until your sauce is smooth and creamy.
- Season and adjust: Mix in cayenne pepper, the remaining 1/2 tablespoon lemon juice, and 1/2 teaspoon salt. If your sauce is too thick, add warm water, 1 teaspoon at a time, until you reach your desired consistency. Keep it warm and set aside.
- Poach the eggs: Fill a medium saucepan with an inch of water and bring it to a simmer. Crack your cold eggs into the steaming basket, covering it with a lid. Cook for 7 minutes for runny yolks, adjusting the time if you prefer firmer yolks. Once done, transfer the eggs to an ice bath for 1 to 2 minutes before gently peeling them.
- Assemble the toast: Begin layering by placing 2 slices of prosciutto on each piece of toasted sourdough. Cut peeled eggs in half lengthwise and carefully lay 2 egg halves on each toast. Finally, spoon 1/4 cup of hollandaise over the top and sprinkle with freshly chopped herbs and black pepper, if desired.