Eggs Benedict With Whole Grain Mustard Hollandaise

February 2, 2015

Eggs Benedict is a classic favorite found on many breakfast and brunch menus, but it’s also a dish worthy enough to be eaten for dinner. I love this hollandaise sauce recipe that adds a tablespoon of whole grain mustard for a lovely tangy and peppery bite. It's simply divine spooned over perfectly poached eggs perched atop ham and lightly toasted bread. Serve this dish along with a simple green salad for any meal of the day.  

Eggs Benedict With Whole Grain Mustard Hollandaise
Serves 2


For the hollandaise sauce:
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter
1 tablespoon whole grain mustard
Pinch of salt
Additional ingredients:
8 slices ham or Canadian bacon, julienned (cut into thin strips)
1 ciabatta roll, quartered and toasted
2 green onions, green parts only, thinly sliced

For the poached eggs:
 4 quarts water
1/4 cup white vinegar
1 teaspoon kosher salt
4 large eggs


Prepare the hollandaise sauce:
Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing gently simmering water (or use a double boiler). Note: the water should not touch the bottom of the bowl. Continue to whisk rapidly, taking care to not let the eggs get too hot or scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in mustard and salt. Cover and place in a warm spot until ready to use for the finished dish.  

Chop the ham and onions and set aside. Slice the ciabatta roll in half then again (diagonally) into quarters. Place in toaster or oven and toast until lightly browned. While ciabatta is toasting, poach the eggs.

Poach the eggs:
Add water to a large pot of water, then add the vinegar and salt. Cover with a lid and bring to a rolling boil over high heat. Meanwhile, crack the eggs into 4 small bowls.

Once the water comes to a full boil, remove the lid and reduce the heat to a low simmer (there  should be little bubbles forming at the bottom of the pot, but the surface of the water still).

Carefully tip the eggs out into the hot water one at a time. Let them cook undisturbed until cooked to your liking.

When the eggs are done, remove them from the pot with a slotted spoon and drain on a double layer of paper towels.

Assembling the Eggs Benedict:
Divide ham among the toasted pieces of ciabatta. Place one poached egg on a piece of toasted ciabatta. Spoon hollandaise sauce on top and garnish with green onion.

Serve immediately.