Eggs Benedict with Basil Hollandaise

(from Lucianolinda’s recipe box)

Source: Arkansas Living- Juliana Goodwin

Serves 6 people

Categories: Egg Dishes- Cheese Dishes


  • 3 English muffins
  • 6 large eggs
  • 12 slices of bacon
  • 4 avocados
  • 6 Tbsp. sun-dried tomatoes
  • Chives to garnish (optional)
  • Basil Hollandaise Sauce:
  • 2 large egg yolks
  • 1 Tbsp. fresh lemon juice
  • 1 stick unsalted butter
  • 3/4 tsp. basil paste
  • Salt and pepper to taste


  1. You can find bail paste in the produce section, usually next to fresh herbs. It comes in a tube.

  2. You only need 3 avocados, but buy an extra as perfect avocados are hard to find.

  3. Fry the bacon, drain on paper towels and set aside. Heat oven to 400 degrees.

  4. For the hollandaise, get an ice bath ready just in case your eggs start to cook too quickly. You can cool them on the bath. Place eggs in a double-boiler that is barely simmering so the heat is minimal. Whisk the eggs and lemon juice together in the double-boiler.

  5. On another burner, melt the butter. As 2 Tbsp. of butter melt, pour it off into the egg mixture and whisk quickly. I find it helps prevent the eggs from getting too hot if you add a little at a time instead of wailing for all the butter to melt. Add the butter, the basil paste, salt and pepper, and whisk until it is emulsified. If the eggs are becoming scrambled, immediately place the mixture over an ice bath and keep whisking.

  6. When the sauce is done, remove from the heat and set aside. If the sauce thickens too much as you prepare the rest of the dish, you can add 1 tsp. of hot water to thin it out. Cut English muffins in half, spread them out on a baking sheet and bake 6 minutes, until slightly crisp.

  7. As the muffins warm, fry the eggs. If you have a pancake griddle, you can fry all the eggs at once (on high heat). If not, heat two non-stick skillets, spray with cooking spray, and make 6 eggs over easy.

  8. To assemble each, spread avocado on the English muffin, top with 1 Tbsp. sun-dried tomato, two slices of bacon, one fried egg and a generous bath of hollandaise sauce. Garnish with chives and serve.

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