Perfect Heart Shaped Eggs Benedict Recipe Easy Elegant Brunch Idea
A creative and elegant twist on classic Eggs Benedict featuring heart-shaped poached eggs and a silky smooth blender hollandaise sauce, perfect for special occasions or a fancy brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Cuisine: American
Ingredients
Scale
- 4 large eggs, fresh and preferably free-range
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham, warmed (optional)
- 2 stainless steel heart-shaped egg rings or silicone molds
- 3 large egg yolks, room temperature
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter (1 stick), melted and warm
- Pinch of cayenne pepper or smoked paprika (optional)
- Salt and white pepper, to taste
- 1 tablespoon white vinegar for poaching eggs
- Fresh chives or parsley, finely chopped for garnish
Instructions
- Toast the English muffins until golden and crispy (about 3-5 minutes). Warm the Canadian bacon slices in a skillet over medium heat for about 2 minutes per side. Set aside and keep warm.
- Fill a wide skillet with about 3 inches of water; bring to a gentle simmer. Add 1 tablespoon white vinegar. Lightly grease the heart-shaped molds with butter or oil. Place molds in the water, crack one egg into each mold carefully. Poach for about 3-4 minutes for runny yolks. Use a slotted spoon to lift the mold out of the water, then remove the egg from the mold onto a paper towel to drain.
- In a blender, combine 3 egg yolks, 1 tablespoon fresh lemon juice, and a pinch of salt. Blend on medium speed for 20 seconds. With blender running, slowly drizzle in 1/2 cup warm melted butter until sauce thickens and is creamy. Add cayenne or smoked paprika and adjust salt and pepper to taste. If sauce is too thick, add a teaspoon of warm water to loosen.
- On each toasted English muffin half, layer a slice of Canadian bacon. Gently place a heart-shaped poached egg on top. Spoon a generous amount of hollandaise sauce over the egg. Garnish with finely chopped fresh chives or parsley.
- Serve immediately while warm and fresh.
Notes
Use freshest eggs for best poaching results. Keep water at gentle simmer to avoid breaking eggs. Slowly drizzle warm butter into blender for smooth hollandaise. If molds float, weigh them down with a small kitchen tool. Hollandaise can be kept warm in a thermos or over warm water but avoid overheating.
Nutrition
- Serving Size: 2 halves (1 English
- Calories: 425
- Sugar: 2
- Sodium: 700
- Fat: 32
- Saturated Fat: 15
- Carbohydrates: 20
- Fiber: 1
- Protein: 18
Keywords: Eggs Benedict, heart shaped eggs, hollandaise sauce, brunch recipe, elegant brunch, poached eggs, Canadian bacon, easy brunch