Salt Lake City's Favorite Brunch: Classic Eggs Benedict with Homemade Hollandaise

There's no better way to start a weekend in Salt Lake City than with a plate of rich, buttery Eggs Benedict drizzled with fresh homemade hollandaise sauce.

 

Whether you're cooking for family, brunching with friends, or just showing off your kitchen skills, this recipe captures the cozy charm of the 801 Cookbook—simple ingredients, local love, and a dash of comfort.

 

Perfect for lazy Utah mornings and weekend gatherings around the table.

 

⏲️ Prep Time: 15 min  🍳 Cook Time: 20 min  🍽️ Servings: 2

 

🛒 Ingredients

 

For the Hollandaise:

 

3 egg yolks

 

1 Tbsp lemon juice

 

½ cup unsalted butter, melted

 

Cayenne pepper or hot sauce (to taste) 🌶️

 

For the Benedict:

 

4 eggs

 

1 Tbsp white vinegar

 

2 English muffins (or toast), split

 

4 slices Canadian bacon or ham

 

Butter (for spreading, optional)

 

Chives, finely chopped (optional for garnish)

 

👩‍🍳 Directions

 

1. Blend the Base

 

In a blender, combine the egg yolks and lemon juice to form the base for your hollandaise.

 

(Or use a double boiler and whisk gently to avoid curdling—old-school style 👍.)

 

2. Drizzle in Butter

 

While blending, slowly pour in the melted butter until the sauce turns silky and thick.

 

If it gets too dense, add a splash of warm water or lemon juice to loosen it up.

 

3. Season the Sauce

 

Add a pinch of cayenne or a dash of hot sauce for kick.

 

Keep warm. 🔥

 

4. Poach the Eggs

 

Fill a saucepan with about 4 inches of water and bring to a gentle simmer.

 

Stir in the vinegar.

 

Crack each egg into a small cup and slide gently into the water.

 

Swirl the water to shape them into neat little pillows ☁️.

 

Poach 3–4 minutes.

 

5. Remove & Drain

 

Lift each egg out with a slotted spoon and rest on paper towels to drain.

 

6. Toast the Muffins

 

Split and toast the English muffins.

 

Butter lightly if you like that golden shine. ✨

 

7. Sizzle the Bacon

 

In a skillet over medium heat, cook the Canadian bacon or ham until warm and browned on the edges.

 

8. Assemble & Serve

 

Place one slice of bacon on each muffin half, top with a poached egg, then spoon your creamy hollandaise over the top.

 

Finish with a sprinkle of chives and a dash of pepper.

 

🍋 Tip: If the sauce thickens too much, a teaspoon of warm water brings it right back to life.

 

❤️ Why We Love It

 

Lightly toasted muffins, savory ham, runny eggs, and a lemon-butter sauce that melts your heart—this one's a true breakfast-at-home luxury 🥰 and a perfect fit for Salt Lake City's brunch-loving crowd.

 

For those mornings when you prefer to let someone else do the cooking, Salt Lake City boasts a vibrant brunch scene with numerous spots serving up delectable Eggs Benedict variations.

 

Here are a few local favorites:

 

Oquirrh

 

Located in downtown Salt Lake City, Oquirrh offers a cozy atmosphere where Chef Andrew Fuller crafts seasonal brunch menus.

 

Their Classic Benedict features ham, arugula, hollandaise, and hashbrowns, while the Soft Shell Crab Benedict presents a unique twist with cornmeal-fried crab, arugula, tarragon, and hashbrowns.

 

The Park Café

 

Situated across from Liberty Park, The Park Café has been a neighborhood staple since 1996.

 

Known for its hearty breakfasts and retro charm, their Eggs Benedict is a must-try, featuring perfectly poached eggs atop toasted English muffins, smothered in rich hollandaise sauce.

 

Eggs in the City

 

This modern café, housed in a converted cottage, is renowned for its creative egg dishes.

 

Their signature Eggs Benedict showcases poached eggs and hollandaise sauce, offering a delightful twist on the classic.

 

Whether you're whipping up this classic dish at home or exploring the local brunch scene, Eggs Benedict remains a beloved choice for Salt Lake City residents and visitors alike.

 

Enjoy your brunch adventures! 🍽️