Dairy Free Classic Eggs Benedict

Total time40 min

Prep time15 min

Cook time25 min

Golden, silky hollandaise brings the classic brunch magic here, whisked together from rich egg yolks, a bright squeeze of lemon juice, and a touch of cayenne for warmth. Perfectly poached eggs, with whites set soft and yolks still runny, sit atop toasted English muffins and warm slices of Canadian bacon for that iconic stacked bite. A gentle simmer with a splash of vinegar keeps the poaching technique foolproof, so each egg holds its shape without any fuss. Finish with a scatter of fresh chives and a dusting of paprika for color and a little extra bite. It's an elegant weekend centerpiece that fits neatly into a dairy free spread without sacrificing any of the indulgence Eggs Benedict is known for. Serve it hot, sauce pooling into every crevice of the muffin, for the brunch table showstopper it was always meant to be.

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Ingredients

4 servings

For the hollandaise

4 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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1 tbsp cold water
1 tbsp fresh lemon juice
1 cup (2 sticks) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp cayenne pepper
salt to taste

For poaching

2 tbsp white wine vinegar or distilled white vinegar
8 large eggs

For assembly

4 english muffins, split
8 slices canadian bacon
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

fresh chives, finely chopped (optional)
paprika, for dusting (optional)

Instructions

1
Melt the 1 cup unsalted butter in a small saucepan over medium-low heat until fully melted and just beginning to bubble at the edges. Remove from heat and keep warm.
2
Combine the 4 pasteurized egg yolks, 1 tbsp cold water, and 1 tbsp lemon juice in a blender. Blend on medium speed for 30 seconds until the mixture is pale and slightly thickened.

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