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Tomato-basil eggs Benedict recipe at

Beach House Tomato & Basil Eggs Benedict for a Crowd

There are so many variations on the classic Eggs Benedict–the ultimate indulgent American breakfast.

While wrapping up my vacation on Cape Cod with my family last month, I decided to make a vegetarian version of eggs Benedict.

Since it was the beginning of prime tomato season, I replaced the Canadian bacon with Beefsteak tomatoes and flavored the hollandaise with fresh basil.

While poaching eggs and making hollandaise sauce from scratch give people pause, it’s really the timing of eggs Benedict that requires the most attention.

Tomato-basil eggs Benedict recipe at

In this post I’m sharing some pro tips for setting yourself up for success like a seasoned breakfast cook, so you can fire multiple orders of these tomato-basil Eggs Benedict without breaking a sweat.

A Few Notes About the Eggs

First off, you won’t find any vinegar in the water because it impacts the flavor more than the shape of the eggs. As you probably know, freshness of the eggs determines how much they scatter in the poaching water.

Second, this method for poaching eggs allows you to make a whole batch eggs at once, so you can feed a crowd like I did. {I cooked up to 12 eggs at once in a large pan and 8 fit in a standard 10-inch pan.}

{Here’s a how-to post about this foolproof method for poaching more than one egg at a time.}

Finally, since this is one of the supreme egg dishes of all time, I recommend the very best eggs you can find. These days, that means genuine pasture-raised eggs from hens who pecked real dirt and flapped their wings, which is definitely not cage-free and often not even organic.

Tomato-basil eggs Benedict recipe at
Buttered and broiled English muffins topped with spinach, basil and Beefsteak tomato.

Have questions? Here’s my in-depth buying guide to good eggs.

Benedict Is Eggs Two Ways

The poached egg

There’s a lot of free advice out there about the perfect way to poach an egg. And the truth is that all of them work, so just find the one that is the most comfortable for you.

The real key is not to expect that your poached eggs will be perfect every time. It’s breakfast, not a magazine cover photo shoot–right?

Tomato-basil eggs Benedict recipe at
Tomatoes topped with a poached eggs cooked by the batch, ready for the hollandaise.

I’m more attentive to cooking the yolk just right, so I just let those egg whites do what they will and gather them up and trim if necessary. {This method for straining the eggs before poaching from Serious Eats really works, if you want neater poached eggs.}

I used the foolproof poached eggs method I learned from my friend Emily who owns a bed & breakfast. She should know! I love how you just set a timer and don’t have to babysit them one at a time.

Since the eggs poach in a covered pot with the heat off, the whole operation is more gentle on the eggs and less stressful on the cook. You get a wider window for judging when the eggs are poached just the way you like them.

Tomato-basil eggs Benedict recipe at

Give it a try!

The hollandaise sauce

Although hollandaise sounds intimidating, it is no harder to make than homemade mayonnaise. Again, there are many methods, so take your pick and learn the way you like best.

Be generous with this basil hollandaise sauce.As a rule, I make hollandaise by hand with a whisk, but I also love this immersion blender method since it’s so very speedy. And when we’re making eggs Benedict, efficiency is key.

This simple variation makes the best use of fresh basil that infuses the hollandaise sauce. I hope your family loves it as much as mine did!

Pro Tips for Prep & Execution

Before you do anything else, this is an occasion to think like a short order cook. That means having all of your ingredients prepped and easy to reach.

And it means having your work area set up with the tools–and the space–you need for a smooth flow from start to finish.

Tomato-basil eggs Benedict recipe at

Once you’re got this all set up, it’s time to get your eggs Benedict cooking station prepped for action. Here’s how I do it:

  1. Make the basil hollandaise and keep it warm in a thermos or a double boiler over low heat.
  2. Prepare the water for poaching in a wide shallow pan at least 4 inches deep and crack the eggs into a large measuring cup.
  3. Broil the English muffins and top with the spinach and basil leaves and a tomato slice.
  4. Pour the eggs one at a time into the poaching water and cook until the yolks are set to your liking {how-to in the recipe}.

Then, as soon as the eggs are poached, you are ready to serve up these Tomato-Basil Eggs Benedict. Just top each English muffin with an egg and pour on the hollandaise.

Everything is hot and ready to eat! There’s even one for you.


and become a forager

What summery foods are you eating on your vacation? Let me know in the comments below or tag a photo of your own eggs Benedict #lynnesforage on Instagram or Facebook.

Tomato-basil eggs Benedict recipe at

Tomato & Basil Eggs Benedict

Course: Main Course
Cuisine: American
Keyword: eggs Benedict
Prep Time: 30 minutes
Cook Time: 4 minutes
Total Time: 34 minutes
Servings: 4 people
Author: Lynne Curry

This recipe features a fresh basil hollandaise with sliced tomatoes and whole basil leaves on top of English muffins. It also shows you how to make poached eggs in a single batch with a low-stress method. This recipe serves 4, but double or triple it for 8 and 12 using the same method with little extra work.


For the hollandaise:

  • 4 egg yolks pastured
  • 2 sticks (1 cup/8 ounces) butter, melted
  • 4 teaspoons lemon juice
  • 1/8 teaspoon ground pepper black or white
  • 2 tablespoons chopped fresh basil

For the poached eggs:

  • 8 eggs pastured
  • 1 teaspoon fine sea salt

For the tomato-basil Benedict:

  • 4 English muffins, split
  • 4 tablespoons butter
  • 3 medium ripe tomatoes, sliced
  • 12 fresh spinach leaves
  • 4 large basil leaves


  1. To make the hollandaise, blend the egg yolks and lemon juice with 2 tablespoona water in a tall container that fits your immersion blender or a glass measuring cup until smooth. Add the melted butter in a stream with the immersion blender running until thickened. Add the basil and taste for seasoning.

  2. Transfer the hollandaise into a preheated thermos or set into a double boiler over very low heat to hold.

  3. Fill a wide pan fitted with a lid with about 4 inches of water and add the salt. Bring to a boil and crack the eggs into a measuring cup and set aside while you prepare the English muffins.

  4. Preheat the broiler, butter the English muffins and arrange them on a baking sheet. Broil until golden brown, then turn off the broiler. Arrange each English muffin half with 3 spinach leaves and 1 basil leaf on top, covered with 1 tomato slice. Return to the oven to keep warm while you poach the eggs.

  5. To poach the eggs, turn off the heat but keep the pan on the burner and quickly but gently slip the eggs into the water one at a time. Cover and set a timer for 4 minutes. Use a slotted spoon to lift one of the eggs from the water and check for doneness with your finger. The whites around the yolk should feel firm while the yolk gives and wobbles. If the whites are loose, leave the eggs in the water for about 1 minute more. (For anyone who prefers the yolks more set, leave the eggs submerged in the water for 1 to 4 minutes more, then check again.)

  6. Pat the poached egg dry before placing each one on top of the prepared English muffin halves on the baking sheet. Transfer 1 or 2 halves onto serving plates and top with the reserved hollandaise sauce.



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