Make an indulgent brunch using this Clean Eating recipe for eggs Benedict with a lemon-basil hollandaise sauce. Toasted English muffins are served along with a soft poached egg and drizzled with creamy sauce.

under 30 mins

Ingredients for servings

    Classic Eggs Benedict with Hollandaise

  • 3 large eggs divided

  • 0.33 cup buttermilk

  • 1 tsp arrowroot powder or cornstarch

  • 0.5 tsp fresh lemon juice

  • 0.5 tsp safflower oil or cooking oil of choice

  • 0.125 tsp ground cayenne pepper

  • 1 tbsp fresh basil, chopped, plus additional for garnish

  • 2 slices all-natural turkey bacon

  • 2 slices tomato 1/2-inch-thick

  • 1 whole-grain English muffin, halved and toasted


    To prepare the sauce

    • In a small saucepan on medium, whisk 1 egg, buttermilk, arrowroot (or cornstarch), lemon juice, oil and cayenne. Reduce heat to low and cook, whisking often, until thickened, about 15 minutes. Stir in 1 tbsp basil.

    Meanwhile, poach eggs

    • Fill a medium saucepan with 2 inches water and bring to a simmer. Crack 1 egg into a small cup. With a spoon, make a swirling motion in water and slowly add egg, using spoon to tuck egg white close to yolk. Crack remaining egg into small cup and add to water; repeat tucking motion with egg white. Cook each egg for 4 minutes. With a slotted spoon, remove eggs from water.

  • Meanwhile, heat a medium nonstick skillet on medium-high. Add bacon and cook, turning once, until crisp, about 4 minutes per side. Remove bacon from skillet and cut each slice in half; add tomato to skillet and sear, turning once, for 1 to 2 minutes per side. Top English muffin halves with bacon, tomato, egg and hollandaise, dividing evenly. Garnish with additional basil.

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