Eggs Benedict is pure elegance on a plate. French baguette slices, replace the traditional English muffins, creating a delicate, fragrant base for Canadian bacon, perfectly poached eggs, and a bright, citrusy hollandaise. It’s a dish that feels both luxurious and comforting—the perfect centerpiece for a leisurely Sunday brunch with friends or family.

Orange Hollandaise Sauce

This bright, velvety hollandaise balances the richness of butter and egg yolks with the lively sweetness of fresh orange juice.

Cooking Tips

• To make the hollandaise sauce easier, use a double boiler or a heatproof bowl set over a pot of simmering water.
• Make sure to use fresh eggs for poaching as they hold their shape better in the water.
• To keep the poached eggs warm while you prepare the other components, you can transfer them to a bowl of warm water.

How to make Orange Eggs Benedict

Ingredients

• 2 egg yolks
• 1 orange, juice only
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, melted
• water
• 1 tablespoon white vinegar
• 8 eggs
• 1/2 cup butter, softened
• 6 French baguette slices, 3/4-inch thick each
• 6 thick slices ham
• 1/2 cup orange marmalade
• orange zest, for garnish

Directions

1. To make Orange Hollandaise: In small bowl, blend egg yolks, orange juice and salt until combined. Gradually add melted butter into egg mixture while blending. Set aside.
2. In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.
3. Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.
4. To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.

Options

• Blood orange version: Use blood orange juice for a deeper color and a slightly more complex, berry-like citrus flavor.
• Herb finish: Stir in a tablespoon of fresh tarragon or chervil at the end for a classic French touch.
• Traditional hybrid: Whisk in 2 egg yolks before streaming in the butter for a richer, more traditional hollandaise body with the orange flavor.
• For a vegetarian version: substitute the ham with saute’d spinach or roasted tomatoes.