A classic Eggs Benedict Brunch recipe with perfectly poached eggs, toasted muffins, and a silky homemade hollandaise sauce.

Scale

4 large eggs

2 English muffins, halved and toasted

4 slices smoked turkey or chicken

3 egg yolks

1 tbsp lemon juice

1/2 cup melted butter

Pinch of salt

Dash of paprika or cayenne (optional)

1 tsp vinegar

Fresh parsley or chives for garnish

1. Bring water to a gentle simmer with vinegar.

2. Crack eggs into simmering water, cook for 3 minutes until whites are set.

3. Toast English muffins until golden brown.

4. Warm protein (turkey/chicken/veggie substitute).

5. Whisk yolks with lemon juice, then slowly add melted butter until smooth.

6. Assemble muffins with protein, poached egg, and hollandaise sauce.

7. Garnish with parsley or chives and serve immediately.

For vegetarian version, replace protein with spinach, avocado, or mushrooms.

For spicy twist, add cayenne pepper to the hollandaise.

Keywords: Eggs Benedict Brunch, homemade brunch, poached eggs, hollandaise sauce