Eggs Benedict with Brown Butter Hollandaise Sauce

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IMG_0018I 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_0032The 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_0020Hollandaise 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!
servings 4 servings
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins


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.


Calories: 578kcal | Carbohydrates: 28g | Protein: 25g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 485mg | Sodium: 1166mg | Potassium: 314mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1683IU | Calcium: 106mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Keyword: eggs benedict, hollandaise
Polaroid photo of granola bars

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16 Responses
  1. Karen

    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!

  2. Stephanie

    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! 🙂

  3. SuperCutePetContest

    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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