Eggs Benedict With Smoked Turkey and a Thermometer-Safe Hollandaise
This benedict eggs recipe makes classic eggs benedict for 2: toasted English muffins, warm smoked turkey breast, 4 poached eggs and a lemony hollandaise. The hollandaise yolks are whisked over simmering water to 160°F before the butter goes in, so the sauce is cooked, not raw. Everything is ready in about 30 minutes.
Quick answer
Bring a wide pan of water with 1 tbsp vinegar to a bare simmer. Whisk 3 egg yolks, 1 tbsp lemon juice and 1 tbsp water in a bowl over simmering water until thick and 160°F, then whisk in 1/2 cup warm melted butter. Poach 4 eggs for 4 to 5 minutes, until the whites are set and the yolks have thickened. Stack toasted muffin halves, warm smoked turkey, an egg and sauce. Serves 2, about 30 minutes.
Benedict Eggs Recipe
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Benedict Eggs Recipe Ingredients
- 2 English muffins, split
- 4 slices smoked turkey breast (about 4 oz / 113 g)
- 4 large eggs, for poaching
- 1 tbsp white vinegar, for the poaching water
- 3 large egg yolks, for the hollandaise
- 1 tbsp lemon juice
- 1 tbsp water
- 1/2 cup (113 g) unsalted butter, melted and kept warm
- 1/4 tsp salt
- Pinch of cayenne pepper
- 1 tbsp chopped chives, for garnish (optional)
How to Make Eggs Benedict
- Fill a wide saucepan with about 3 inches of water, add the vinegar and bring to a bare simmer (small bubbles on the bottom, surface barely moving). Set a second pan with 1 inch of water over low heat for the hollandaise.
- In a heatproof bowl, whisk the 3 egg yolks, lemon juice and 1 tbsp water. Set the bowl over the second pan without touching the water and whisk constantly for 3 to 5 minutes, until the yolks thicken, turn pale and read 160°F on an instant-read thermometer.
- Take the bowl off the heat and slowly drizzle in the warm melted butter while whisking, until the hollandaise is thick and glossy. Whisk in the salt and cayenne. Keep it warm over the pan with the heat off.
- Crack each egg into a small cup and slide it into the simmering water. Poach for 4 to 5 minutes, until the whites are completely set and the yolks have thickened. Lift out with a slotted spoon and drain on a paper towel.
- While the eggs poach, toast the English muffin halves and warm the smoked turkey in a dry skillet for about 1 minute per side.
- Top each muffin half with a slice of turkey, a poached egg and a spoonful of hollandaise. Sprinkle with chives and serve right away.
Nutrition Facts
Per serving (2 muffin halves, 1 of 2) (estimated)
- Calories: 820
- Total fat: 65 g
- Saturated fat: 35 g
- Cholesterol: 800 mg
- Sodium: 1200 mg
- Carbohydrates: 29 g
- Fiber: 2 g
- Sugar: 3 g
- Protein: 31 g
Estimated from USDA FoodData Central SR Legacy values for English muffins (FDC 174994), sliced prepackaged turkey breast (FDC 172941), whole eggs, egg yolks (FDC 172184), unsalted butter, lemon juice and salt. Chives, cayenne and the poaching vinegar are not included. Most of the fat comes from the butter in the hollandaise.
What Is Eggs Benedict?
Eggs benedict is a toasted English muffin topped with warm sliced meat, a poached egg and hollandaise, a warm butter sauce thickened with egg yolks. This benedict eggs recipe uses smoked turkey breast for the meat layer, which gives the same salty, smoky contrast to the rich sauce. Two muffin halves make one serving.
Safe Hollandaise for Eggs Benedict
Traditional hollandaise only warms the yolks, which leaves them close to raw. The FDA egg safety guidance says egg dishes should reach 160°F, and that recipes served with raw or undercooked eggs should use pasteurized eggs. This benedict eggs recipe handles that by whisking the yolks with lemon juice and a spoonful of water over simmering water until they reach 160°F, before any butter is added.
The water is what makes this work. It slows the yolks down, so they thicken into a pale, airy base instead of scrambling. Keep the heat low, whisk the whole time and lift the bowl off the pan for a few seconds if you see bits sticking to the sides.
| Stage | What it looks like | Temperature |
|---|---|---|
| Yolks start to foam | Loose and bubbly | About 120°F |
| Yolks thicken | Pale, leaves ribbons on the surface | 140–150°F |
| Ready for butter | Thick, holds a trail from the whisk | 160°F |
| Too hot | Grainy bits, looks curdled | Above 170°F |
How Long to Poach Eggs for Eggs Benedict
A large egg in barely simmering water needs 4 to 5 minutes for the white to set completely and the yolk to thicken. The FDA advises cooking eggs until both the yolk and white are firm. If you prefer a runny yolk, buy eggs that are pasteurized in the shell and poach them for about 3 minutes.
| Poaching time (large egg) | Result | Notes |
|---|---|---|
| 3 minutes | Set white, runny yolk | Only with in-shell pasteurized eggs |
| 4 minutes | Set white, thick jammy yolk | Good with regular eggs if fully set |
| 5 minutes | Set white, firm yolk | Meets the FDA firm-yolk advice |
Fresh eggs hold their shape best in the water. A splash of vinegar helps the whites set quickly, and sliding each egg in from a small cup keeps the yolk intact.
Timing Eggs Benedict So Everything Is Hot
- Put both pans of water on the heat first.
- Make the hollandaise while the poaching water comes to a simmer, then keep it warm over the pan with the burner off.
- Poach the eggs.
- Toast the muffins and warm the turkey while the eggs cook.
- Assemble and serve at once.
Hollandaise holds for about 30 minutes over warm water with an occasional whisk. Do not keep it warm for longer, and do not reheat it over direct heat or it will split.
How to Fix a Broken Hollandaise
If the sauce separates, put 1 teaspoon of warm water in a clean bowl and whisk the broken sauce into it a spoonful at a time. It usually comes back together. Splitting is almost always caused by adding the butter too fast or letting the bowl get too hot.
Eggs Benedict Variations
| Version | Swap |
|---|---|
| Eggs Florentine | Sautéed spinach instead of turkey |
| Smoked salmon benedict | Smoked salmon instead of turkey |
| California benedict | Sliced avocado and tomato |
| Beef benedict | Thin-sliced roast beef |
Eggs Benedict Calories
One serving of this benedict eggs recipe (2 muffin halves) has about 820 calories and 31 g protein. Around half of the calories come from the butter in the hollandaise, so using 6 tablespoons of butter instead of 8 brings it down to about 720.
Eggs Benedict FAQ
Can I make eggs benedict ahead?
Partly. Poach the eggs up to a day ahead, chill them in ice water and refrigerate. Rewarm them in hot (not boiling) water for 1 minute until hot through. Make the hollandaise fresh.
What meat goes on eggs benedict?
This benedict eggs recipe uses smoked turkey breast. Thin-sliced roast beef, smoked salmon or sautéed spinach also work.
Why did my poached eggs spread out?
The eggs were not fresh or the water was boiling too hard. Use fresh eggs, keep the water at a bare simmer and add a splash of vinegar.
How do I keep the hollandaise from scrambling?
Whisk the yolks with a little water over gently simmering water, keep whisking and use a thermometer. Take the bowl off as soon as it reaches 160°F.
How many calories are in eggs benedict?
About 820 calories per serving of 2 halves in this recipe, mostly from the hollandaise butter.
Sources
Featured photo: Unsplash
