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This Hard Boiled Eggs Benedict recipe is a delicious brunch recipe with a twist on traditional eggs benedict by using hard boiled eggs rather than poached eggs. It’s a perfect choiceif you have trouble poaching eggsor if you aren’t a fan of runny egg yolk. It’s also a great way to serve Eggs Benedict fora crowd.
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Like many of you, hunting Easter eggs has been a long tradition in our house. We’ve had egg hunts inside our apartment, egg hunts as the park, morning hunts, late afternoon hunts, and lots of the usual backyard Easter egg hunts. Nowadays, we have Easter egg hunts for older kids.
You might think with our youngest kiddo being 15 that we’ve outgrown the yearly Easter egg hunt, but nope! We’ve kept the tradition going with our kids even though they are teens and young adults. Of course, some of the eggs are plastic and filled with cash, but I’m sure that has nothing to with their motivation to participate. 😉
The minimum amount of eggs we decorate and hunt each year is 36 — two 18-packs of eggs. Sometimes it’s been more, leaving plenty of hard boiled eggs to be used up.
Our leftover Easter eggs get used in a lot of different ways. A bunch of them become a snack or breakfast, right out of the shell. Others become deviled eggs for our Easter dinner. Egg salad sandwiches usually make an appearance right after Easter too.
But the very best way to use leftover Easter eggs? This Hard Boiled Eggs Benedict recipe. Oh boy.
Eggs Benedict are one of my top choices at restaurants for breakfast or brunch. But, I’ve never made them at home because I thought the sauce would be a pain to make. I’ve made poached eggs lots of times and am confident in my skills there, but the hollandaise sauce. Sauces intimidate me (which is why I have this sauce cookbook on my wish list – I’m determined to tackle them!).
But, when thinking of an elegant and delicious way to use up leftover Easter eggs, I got an idea I couldn’t stop thinking about: using hard boiled eggs for Eggs Benedict, instead of poached eggs.
Now, don’t get me wrong. I LOVE poached eggs. They are the ideal option for Eggs Benedict, but this version is quite amazing too. Not only does it use up leftover Easter eggs, but it’s also a great option for someone who hasn’t perfected poaching eggs. I also think it’s great for serving Eggs Benedict for a crowd. As long as you can make the hollandaise sauce, everything else else can be made in advance. Super convenient.
Before making this recipe, one of my kids told me that she always thought hollandaise sauce was made with mustard (something she doesn’t care for). I never realized she thought that. But, no, hollandaise sauce has no mustard. It actually has only a few simple ingredients: egg yolks, lemon juice, butter, and a bit of salt. I also add a dash of paprika, but that’s totally optional.
There is a few different techniques for actually making hollandaise sauce, but the overall idea is the same. Eggs yolks and lemon are whisked over a very low heat and butter is added until you have a velvety smooth sauce. Absolutely deliciousness.
I’ve given you instructions for making hollandaise sauce at the end of this post, but if you are more of a visual learner, I recommend taking the online cooking class, “Cracking the Egg: 25 Ways to Transform you Cooking” by Sur La Table. Not only will it show you how to create a beautiful hollandaise sauce, but it will show you lots of other ways to cook with eggs, including poached eggs, making homemade mayonnaise and more.
The only other things you’ll need for your Hard Boiled Eggs Benedict recipe is an English muffins, Canadian bacon or ham, and hard boiled eggs.
The English muffins are toasted, and I like to brown the Canadian bacon in a hot skillet. The Canadian bacon is then placed directly on top of the toasted English muffin halves.
Take one hard boiled egg per muffin and cut it into pieces. I like to cut it into fourths lengthwise, but there is no right or wrong way. Pile your pieces on top of the Canadian bacon.
Drizzle the hollandaise sauce over the eggs and, if you wish, top with a bit of parsley. You can easily serve this by itself, butif this is served for a springtime brunch, somefresh asparaguson the side is wonderful. Another great option is some fresh fruit.
I hope you like this idea for using up leftover Easter eggs…I know we do! Here is the complete recipe, but if you aren’t ready to make it yet, be sure to save to your Pinterest board so you can easily find it later.
Hard Boiled Eggs Benedict Recipe
Hard Boiled Eggs Benedict Recipe
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4 from 2 reviews
- Author: Brandie Valenzuela
- Yield: 4 servings (one-egg + one-muffin) 1x
Description
No poached eggs here! This Hard Boiled Eggs Benedict recipe is a delicious and easy twist on a traditional brunch recipe.
Ingredients
Scale
- 4 hard boiled eggs
- 2 in English muffins (split half)
- 4 slices Canadian bacon or ham
- Chopped parsley (optional)
Hollandaise Sauce
- 4 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter (very slightly softened, cut into 5 pieces)
- Pinch of salt
- Dash of cayenne pepper (optional)
Instructions
Prepare Hollandaise Sauce
- Prepare hollandaise sauce by placing a heat-proof bowl over a pan of gently simmering water (about 1 – 1 1/2″ inches of water). The bottom of the bowl should not be touching the water. Alternatively, a double boiler set can be used. Add egg yolks and lemon juice to the bowl and whisk vigorously, until the mixture becomes shiny/glossy and thickens. Whisk in one piece of butter until fully incorporated into mixture. Repeat with remaining pieces, one at a time. Whisk in a pinch of salt and a dash of cayenne, if using. If mixture if too thick, whisk in a bit of warm water, a tablespoon at a time. Remove from heat and use immediately.
- In a hot skillet, over medium heat, brown and heat the Canadian bacon. Toast the English muffins until lightly browned. Peel and cut the egg into fourths (see additional notes for eggs at the end of this recipe).
- Assemble by placing an English muffin half on a plate (cut side up), topping with 1 slice of Canadian bacon, 1 egg (cut into fourths), and drizzle with 1/4 of the hollandaise sauce. Topped with chopped parsley, if desired.
Notes
–This recipe is ideal and recommended for newly hard boiled eggs which haven’t been chilled in a refrigerator yet.
–If your hard boiled eggs are cold/refrigerated (such as leftover Easter eggs), remove from refrigerator about an hour before serving. Room temperature eggs shouldn’t be left out for more than 2 hours. Be sure to follow proper egg safety procedures. Additionally, you can heat your hard boiled eggs a bit by placing them, with shell intact, in a bowl and covering with very hot water while you prepare the other parts of this recipe.
- Category: Breakfast
- Cuisine: American
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Want More Savory Brunch Recipes?
My Hard Boiled Eggs Benedict recipeismy contribution to the #12Bloggers Event that happens on the 12th of every month. It includes myself and 11 blogging friends and we all create recipes around a common theme — all of the recipes have 12 ingredients or less too. This months theme is SAVORY BRUNCH RECIPESand is hosted by Kimberly at A Night Owl Blog.With Easter and Mother’s Day on the way, this theme comes in very handy. For more savory brunch recipes, visits the links below:
Slow Cooker Egg & Sausage Casserole from Around My Family Table
Kielbasa & Potato Scramble from Bread Booze Bacon
Hard Boiled Eggs Benedict from Home Cooking Memories
Bacon and Egg Stuffed Biscuits from Big Bear’s Wife
Sweet Potato & Sausage Hash from Cooking on the Front Burners
Italian Brunch Casserole from Love Bakes Good Cakes
Chorizo Quiche from Thyme for co*cktails
Chile Egg Puff Casserole from A Night Owl
Knock Off Cracker Barrel Hash Brown Casserole from Pink Cake Plate
Cheddar Onion Rolls from {i love} my disorganized life
Garlic Parmesan Monkey Bread from See Vanessa Craft
Bacon, Cheddar & Spinach Quiche Cups from Kleinworth & Co.
