Eggs Benedict with Brown Butter Hollandaise Sauce

IMG_0018 I made it to Chicago! Hallelujah. God bless direct flights and happy babies. It was a smooth travel day for me thankfully AND, all my co-flyers were very kind telling me how cute and well behaved my baby was.

Well, he is MY child after all….. ;).

Haha….actually, he’s just good natured and happy. I seriously just lucked out.

Anyways, here’s a fun recipe I made a few days ago that you are seriously going to love!! Browned butter hollandaise sauce smothered all over some eggs benedict! Talk about a dreamy and creamy breakfast!

IMG_0032 The hollandaise sauce comes together just like any other hollandaise sauce, but is a little extra delicious because I made it with HOT brown butter. If you look closely, you can see the brown butter speckles amongst the black pepper and cayenne. Mmm…..SO SO good. IMG_0020 Hollandaise sauce really isn’t so scary to make. I initially started this recipe using a blender, but it didn’t work as well as whipping it by hand using a whisk. If you’re wanting to attempt the blender, I’d recommend making a double batch. Also, I used salted butter so I didn’t have to add in any extra salt. Feel free to use either. That’s it! Go forth and make some eggs benedict! Enjoy!


Eggs Benedict with Brown Butter Hollandaise Sauce

I love eggs benedict....especially with Brown Butter Hollandaise!

Yield: 4 servings


for the brown butter hollandaise-
2 egg yolks
1/2 cup hot salted brown butter
juice of 1/2 lemon
dash cayenne pepper
black pepper
1-2 tablespoons warm water

4 english muffins
8 thin slices honey ham {from the deli}
8 poached eggs
chives for garnish


Whip egg yolks in a large bowl until slightly fluffy and light in color, about 3 minutes. Very slowly whip hot browned butter into the egg yolks. I spooned in 1 tablespoon at a time and it took me about 5 minutes to incorporate it all. Squeeze the lemon juice in and stir with cayenne pepper, black pepper and warm water. Add more water until it's to the consistency you like. Use immediately, or place over a double boiler to keep warm up for 1 hour before serving.

Slice english muffins in half and toast. Butter lightly. Top with ham slices and 1 poached egg each. Drizzle with hollandaise sauce and sprinkle with chives. Serve immediately.


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  1. Can you make these ahead of time and freeze them? :-)


  2. I still have not really successfully browned butter…I get too scared I am going to burn it and stop before it is truly browned…got to try again! This looks divine!


  3. O. My. Gosh. Lauren, you out-did yourself on this one! That looks so fantastic, I will try to poach an egg again. Never had luck, but I want that this weekend! :)


  4. This looks so so dreamy and luscious! yum!!


  5. Oh lady… this looks so good I’m crying a little. But only because I don’t have it in front of me!


  6. I’ve recently started making hollandaise sauce after I discovered how easy it actually was. I bet using brown butter takes it to a whole new level. I can’t wait to try it!




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