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Chardonnay-Poached Eggs Benedict Recipe

Chard Poached Eggs Benedict

Serves: 4


For the Chardonnay-Poached Eggs:

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper (optional)

For Assembly:

  • 4 English muffins, split and toasted
  • 8 slices Canadian bacon, lightly browned
  • Fresh chives or parsley, finely chopped, for garnish


Prepare the Chardonnay-Poached Eggs:

  1. In a large, deep skillet or saucepan, combine the Chardonnay, water, white vinegar, and salt.
  2. Bring the mixture to a gentle simmer over medium heat. Crack each egg individually into a small bowl or ramekin.
  3. Gently slide each egg into the simmering liquid, taking care not to overcrowd the pan.
  4. Cook for 3-4 minutes for soft yolks, or until the whites are fully set but the yolks are still runny.
  5. Remove the poached eggs with a slotted spoon, and set them on a paper towel-lined plate to drain.

Make the Hollandaise Sauce:

  1. In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
  2. Set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl doesn't touch the water.
  3. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and doubles in volume.
  4. Remove from heat and whisk in the salt and cayenne pepper, if using.
  5. Keep the sauce warm by covering the bowl with a lid or aluminum foil.

Assemble the Eggs Benedict:

  1. To assemble, place the toasted English muffin halves on four plates.
  2. Top each muffin half with a slice of Canadian bacon, followed by a Chardonnay-poached egg.
  3. Generously spoon the Hollandaise sauce over the eggs, and garnish with fresh chives or parsley.

Serve your Chardonnay-Poached Eggs Benedict immediately, and pair with a glass of J. Lohr Chardonnay for the ultimate Mother's Day brunch experience. Enjoy!