Our Eggs Benedict with White Truffle Hollandaise Sauce is an elegant, decadent main course, an elevated spin on the beloved breakfast staple. It’s sure to be the perfect choice for any special occasion brunch you might be planning (ahem, Mother’s Day is sneaking up, hint hint!).
Or make this for a romantic, breakfast-for-dinner situation. Eggs Benedict is a treat any time of the day, and the white truffle infused butter and egg gives this dish a lovely, classy twist. Also, this hollandaise recipe is done in the blender, and is in fact, pretty simple!
why you’ll love this eggs Benedict recipe
Eggs Benedict is one of our favorite brunch recipes, and this version with white truffled hollandaise sauce will not disappoint!
Here’s why: it’s a savory combination of ham, white truffle infused hollandaise and egg, served on a soft, warm English muffin. This eggs Benedict recipe is:
- flavorful, with truffle-infused butter and truffle infused egg
- rich and deliciously creamy, thanks to the homemade hollandaise (a super simple hollandaise recipe)
- a filling, homestyle, comfort food kind of dish, with a touch of elegance
how to make this dreamy dish
Eggs Benedict with white truffle hollandaise sauce is a great way to use truffle infused butter! (Here’s our full how-to on the truffle infusion process, which details how to infuse butter, cream, and eggs). And check out our black truffle butter post, too!
Here’s what you’ll need for this eggs Benedict recipe:
- white truffle infused butter
- egg yolks (for the hollandaise)
- Dijon mustard
- fresh lemon juice
- sea salt and pepper
- English muffins
- truffle-infused eggs (here’s the truffle infusion process)
- Canadian bacon
- chopped parsley and white truffle slice (optional garnishes)
Eggs Benedict with white truffle hollandaise sauce is a three-step process, and while it might sound intimidating, it’s actually quite simple.
To begin, start by boiling water for the poached eggs. While it’s heating, make the white truffle hollandaise sauce. No need to constantly whisk with this hollandaise recipe– all of the combining is done in a food processor or blender!
How do you make hollandaise sauce from scratch?
- In a mini-food processor or blender, process the egg yolks, mustard, lemon juice for 30 seconds.
- Add the truffle-infused butter to a small saucepan and let it slowly melt over medium heat (it’ll begin to foam).
- Transfer the melted butter to a small pitcher or pourable container. With the processor running, slowly drizzle the melted butter through the lid opening so it incorporates with the egg mixture. You’ll see the egg mixture begin to thicken.
- Stop the motor and add salt and pepper to taste, adjust the consistency if needed by adding more water or lemon juice to thin it. Then blend again for a second or two.
- Transfer the hollandaise to a small pitcher, and keep it warm by setting the pitcher inside a dish of hot tap water.
Once the white truffle hollandaise is done, you can begin to make the poached eggs and assemble the eggs Benedict.
- Break the infused eggs, one at a time, into a fine-mesh strainer. Swirl the egg around to drain off the watery liquid. Transfer each egg into small, individual custard dishes. Tip each egg into the simmering water and poach for about 3-4 minutes.
- Meanwhile, heat the bacon in a skillet until warm. Toast and butter the English muffins and plate them.
- Add a tablespoon of truffled hollandaise to each half of muffin, place two slices of the Canadian bacon on each serving.
- Use a slotted spoon to remove the poached eggs (blot the underside of the spoon to remove excess water) and place each egg onto the bacon.
- Spoon the white truffle hollandaise over each egg, then crumble or grate truffle onto the tops of each serving. Sprinkle with snipped parsley and serve/enjoy immediately!
eggs benedict with white truffle hollandaise: tips to keep in mind
Where to buy truffles: This hollandaise recipe calls for truffle infused butter. If you’ve never worked with fresh truffles, we have a few tips. We used fresh Oregon truffles for this recipe, which are in season from December through February. In fact, we traveled down to Eugene for the Oregon Truffle Festival, which was a fun experience!
If you can’t purchase fresh truffles in person, you can also find truffles online and get them delivered to your door (depending on the season). Some upscale grocery stores will also sell preserved truffles in jars (check the ingredient list to make sure that’s what you’re getting!), and preserved truffles are also available online.
About the eggs Benedict with white truffle hollandaise sauce: Make sure to split the English muffins ahead of time and don’t toast them until they’re crisp, you only want them lightly toasted.
Adding a couple tablespoons of table salt to the poaching water will keep the eggs from sticking to the bottom of the pan.
To reheat the homemade hollandaise sauce, set it in hot (not boiling) water and stir and heat until it’s to the desired temperature.
We know you’ll enjoy this eggs Benedict recipe, and we hope you give it a try! It’s the perfect, decadent, springtime dish– a delicious plate of eggs Benedict that comes with a serving of elegance, too!
More Recipes You Will Love
- Can’t get enough truffle recipes? Pasta Strands with Black Truffle Sauce is another decadent and luxurious dish for any special occasion!
- Port Wine Braised Short Ribs are tender and flavorful, and you’ll want to make them over and over. A slow simmer in port wine makes all the difference with this recipe and results in a delicious, savory and meaty meal.
- Our Smoked Salmon Quiche with a Gluten-Free Crust is another highly recommended breakfast/brunch recipe to try! Actually, like our Eggs Benedict with White Truffle Hollandaise Sauce, this one’s good any time of day too. You can’t go wrong with the savory flavors of smoked salmon and dill, baked into a flaky crust.
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Eggs Benedict with White Truffle Hollandaise Sauce
Ingredients
For the White Truffle Hollandaise Sauce:
- 1/2 cup white truffle infused butter 1 cube butter melted
- 3 whole egg yolks
- 1 tablespoon Dijon mustard
- 1/2 fresh lemon juice
- Sea salt and pepper to taste
For the Eggs Benedict:
- 2 English muffins fork split
- 4 truffle infused eggs
- 8 slices Canadian bacon
- Garnish with chopped parsley and white truffle slice optional
Instructions
Prepare the poaching water:
- Fill a large saucepan with 3 or 4 inches of water. The pan should be large enough to comfortably poach 4 eggs without crowding them. Heat the water on medium-high heat until small bubbles appear on the sides and bottom of the saucepan. Reduce the heat to low and keep at a simmer.
For the Truffle Hollandaise Sauce:
- Using a mini-food processor or a blender, add the egg yolks, mustard, lemon juice and process for 30 seconds.In a small saucepan set over medium heat, add the truffle infused butter and heat slowly until it is melted and just begins to foam. Transfer the melted butter to a small pitcher or pourable container.
- With the processor running, slowly, drizzle the melted butter through the lid opening into the egg mixture. Continue processing and drizzling until all the butter has been incorporated. About 3 minutes.
- The egg mixture will begin to emulsify and thicken. If it becomes thicker than you like, thin with a tablespoon or more of water (or lemon juice) to the desired consistency. Stop the motor and add salt and pepper to taste and whiz again for a second or two.
- Transfer the hollandaise sauce into a small pitcher, set the pitcher in a dish of hot tap water to keep warm.
To Poach the Eggs:
- Break the infused eggs, one at a time into a fine-mesh strainer, swirl the egg around allowing the watery liquid to drain off. Transfer the eggs into individual small custard dishes. Tip each egg into the simmering water and poach for 3 to 4 minutes or until desired doneness.
Meanwhile:
- Heat the Canadian bacon in a skillet until warm. Toast and butter the English muffins and place on 4 plates. Add a tablespoon of truffled hollandaise sauce to each half of muffin and place 2 slices of Canadian bacon on each serving.
- When the eggs are cooked, remove them one at a time with a slotted spoon, blot the underside of the spoon to remove the excess water and slide the egg onto the bacon.
- Spoon another 1 tablespoons of the warm hollandaise sauce over each egg, crumble or grate a bit of truffle on the tops with a small truffle slice if desired. Sprinkle with snipped parsley,and serve immediately.
Notes
- Fresh Oregon truffles are in season from December through February. They can be purchase online with fast delivery. They are also available preserved in jars in upscale grocery stores or also online.
- It is helpful to have the muffins split and the salmon slices separated before beginning the hollandaise sauce.
- The muffins should only be lightly toasted. Do not toast them crisp.
- Adding a couple tablespoons of table salt to the poaching water will keep the eggs from sticking to the bottom of the pan.
- The Hollandaise Sauce will make one cup, 16 tablespoons
- The Hollandaise sauce will keep for 1 or two days in a covered container and stored in the refrigerator. It can be reheated by setting it in hot (not boiling) water.
John / Kitchen Riffs
Wednesday 9th of December 2020
We don't often make eggs benedict because it's so rich, but now and again we just can't resist its siren song. Such a wonderful dish, and your version looks exquisite. Thanks!
Pat Nyswonger
Wednesday 9th of December 2020
Thanks for your comments, John...This is a once or twice a year treat at our house..