Garden-Fresh Eggs Benedict with Lemon-Chive Hollandaise

Ingredients

For the Benedict:

• 4 large eggs
• 2 English Muffins, split and toasted
• 4 slices of Canadian bacon, thick-cut (or substitute smoked salmon for variation)
• 1 tablespoon white vinegar
• 1 cup baby arugula or spinach, lightly dressed with olive oil and lemon
• Fresh cracked black pepper and sea salt, to taste
• Optional garnish: fresh herbs (chervil, dill, or parsley)

For the Lemon-Chive Hollandaise:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice (plus zest, if desired)
• 1/2 cup unsalted butter, melted and warm
• 1 tablespoon finely chopped fresh chives
• Pinch of salt
• Pinch of cayenne or white pepper, optional

The Method

1. Prepare the Hollandaise

In a heatproof bowl (preferably stainless steel), whisk together egg yolks and lemon juice until pale and thickened. Place the bowl over a double boiler (or a small pot with simmering water, making sure the bowl doesn’t touch the water). Continue whisking constantly while slowly drizzling in the warm melted butter. The sauce will thicken gradually. Once the sauce reaches a creamy consistency, remove it from heat. Stir in chopped chives, a pinch of salt, and a dash of cayenne or white pepper if using. Cover and keep warm (not hot!) until ready to use.

Scarlet Peony Tip: If the sauce thickens too much, whisk in a teaspoon of warm water to dilute it just a bit.

2. Poach the Eggs

Fill a medium saucepan with 3 inches of water and bring it to a gentle simmer. Add the white vinegar. Crack the egg into a small ramekin or bowl. Carefully slip each egg into the water, swirling gently. Poach for about 3 minutes for a runny yolk, or up to 4 minutes for a medium-set center. Remove with a slotted spoon and place on a paper towel-lined plate.

3. Toast and Layer

Toast the English muffins until golden brown. Lightly butter if desired, then top each half with:

• A slice of Canadian bacon (or alternative)
• A small handful of lightly dressed arugula or spinach
• A perfectly poached egg

Spoon the warm lemon-chive hollandaise generously over the top. Finish with a sprinkle of freshly ground black pepper, a few sprigs of fresh herbs, and a bit of lemon zest.

Serving Suggestions

• Pair with a side of herb-roasted potatoes or citrus fruit salad for a complete brunch.
• Serve with a mimosa, garden spritz, or floral tea for a seasonal brunch.
• For a vegetarian version, swap the Canadian bacon with grilled heirloom tomatoes, avocado slices, or sautéed mushrooms.

Make it Yours

Eggs benedict can be adapted and personalized to fit any taste. Let your creativity run wild. Here are a few other variations on this recipe to inspire you:

• Spring Garden Benedict: Use sautéed asparagus and pea shoots.
• Southern Benedict: Replace English Muffins with biscuits and add a touch of hot sauce to the hollandaise.
• Smoked Salmon Benedict: A coastal classic with dill and capers.

Tips From the Scarlet Peony Kitchen

• Poach your eggs in advance and reheat gently in hot water for easy entertaining.
• Whisk your hollandaise just before serving to get that warm, velvety drizzle.
• Don’t skip the greens! They balance the richness of the eggs and hollandaise perfectly.

Share the Moment

Brunch is more than a meal – it’s a memory in the making. If you try this recipe, tag @ScarletPeony_TheJournal on Instagram with your beautifully tasty result. We’d love to see how you bring this dish to life and make it yours.