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Eggs Benedict with Horseradish Hollandaise Sauce

Scrumptious, classic Eggs Benedict comes with a special twist - perfect for lazy Sunday brunch.
Author Karen @ The Tasty Bite

Ingredients

For the Hollandaise sauce:

  • 4 egg yolks
  • 1 tsp horseradish
  • 1 tbsp fresh lemon juice
  • 1 tbsp water
  • 1/2 cup unsalted butter melted
  • Salt and pepper to taste

For the Eggs Benedict:

  • 4 English muffins or crusty bread toasted
  • 8 strips ham or bacon
  • 8 large eggs poached
  • Fresh parsley for garnish

Instructions

To make the Hollandaise sauce:

  • In a double boiler (or a heatproof bowl over a pan of hot water) over low simmer, whisk together egg yolks, horseradish lemon juice, and water until the mixture turns pale yellow.
  • Slowly drizzle in melted butter, whisking constantly, until the sauce is smooth and all of the butter is incorporated. If the sauce gets too thick, whisk in a teaspoon or two of hot water. Season with salt and pepper to taste. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally.

To assemble the Eggs Benedict:

  • Place English muffins or toast on a plate and layer ham on top. Place an egg over each toast and drizzle with prepared sauce. Garnish with fresh parsley and serve immediately.