Jun 08 2026
Restaurants›Boulevard Kitchen & Oyster Bar›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Boulevard Kitchen & Oyster Bar
Time30m
Serves2

Free run eggs, hollandaise, choice of: wilted spinach, smoked salmon, back bacon.

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Ingredients

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Eggs

Hollandaise Sauce

Toppings (choose one)

English Muffins

Method

Preparation of Hollandaise Sauce

  1. 1

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.

  2. 2

    Whisk Egg Yolks

    In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until pale and thick.

  3. 3

    Combine with Butter

    Slowly drizzle the melted butter into the yolk mixture while continuously whisking until the sauce thickens.

  4. 4

    Add Seasoning

    Season with cayenne pepper to taste and keep warm until ready to serve.

Cooking the Eggs and Assembling

  1. 5

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a ramekin and gently slide into the water. Poach for about 3-4 minutes until the whites are set but the yolk is still runny.

  2. 6

    Toast the English Muffins

    While the eggs are poaching, split and toast the English muffins until golden brown.

  3. 7

    Prepare Topping

    For wilted spinach, sauté in a pan until just wilted. For back bacon, cook until crispy. Smoked salmon can be used as-is.

  4. 8

    Assemble the Eggs Benedict

    Place the toasted English muffin halves on plates. Top each half with your chosen topping (spinach, salmon, or bacon), followed by the poached egg, and finish with a generous drizzle of hollandaise sauce.

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