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Eggs Benedict with Gravy Hollandaise Recipe

30 Minutes or Less, Breakfast

Eggs Benedict at home is the weekend brunch project that always looks more impressive than the effort required — poached eggs perched on warm biscuits with ham, all crowned with a rich, velvety gravy hollandaise that clings to everything below it. This is the Sunday morning recipe that earns genuine silence at the table, one bite at a time.

Prep Time
15 min
Cook Time
7 min
Servings
2
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Ingredients

1 1/2 cups water
1 pkg Roasted Turkey Gravy Mix
2 tbsp unsalted butter
1 tbsp lemon juice
1/2 tsp dijon mustard
4 large eggs
1/2 tsp salt
4 slices thick-sliced ham or slices of bacon
2 English muffins or biscuits, split and toasted
1 tbsp chopped fresh parsley or chives, for garnish

This Eggs Benedict recipe uses Pioneer® Turkey Gravy Mix as the foundation for a savory hollandaise sauce that gives this brunch classic a rich, velvety finish with deep, satisfying flavor in every spoonful.

Instructions

  1. Make the Turkey Gravy

    Combine water and Pioneer Turkey Gravy Mix in a saucepan and whisk until smooth. Bring mixture to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 1 minute, until thickened.

  2. Finish the Hollandaise

    Remove from heat and whisk in butter, lemon juice, and Dijon mustard until smooth, set aside and keep warm.

  3. Cook Eggs and Ham

    Lightly grease a skillet with cooking spray and set over medium heat. Add the eggs and season with salt and pepper. Cook until desired doneness is reached, about 3 minutes. Remove from the pan and add ham, cooking just until warmed and lightly browned on the edges.

  4. Assemble and Serve

    Assemble Benedicts on serving plates by topping each English muffin or biscuit half with a slice of ham or bacon, followed by a fried egg. Spoon the warm gravy hollandaise over the eggs and garnish with parsley. Serve immediately.

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