Eggs Benedict with Brown Butter Hollandaise Sauce

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

Course Breakfast
Cuisine American
Keyword eggs benedict, hollandaise
Prep Time 15 minutes
Cook Time 5 minutes
Servings 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


  1. 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.

  2. 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.

  3. 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.