Quick Crepes Eggs Benedict Recipe

Looking for a way to make your weekend brunch feel extra special without spending hours in the kitchen? We’ve all been there – trying to find that perfect balance between impressive and manageable, especially when hosting friends or family for a relaxed morning get-together. Regular eggs benedict is wonderful, but sometimes you want something a little different that still brings that same cozy comfort to the table.

That’s where these crepes eggs benedict come in: they’re a fresh spin on the classic breakfast dish, combining light, airy crepes with perfectly poached eggs and smooth hollandaise sauce. The best part? They’re easier to make than you might think, and you can prep some components ahead of time.

What Kind of Eggs Should I Use?

For eggs Benedict, fresh large eggs are your best bet since they’ll give you those picture-perfect poached eggs with firm whites and runny yolks. While standard white or brown eggs from the grocery store work just fine, farm-fresh eggs tend to hold their shape better when poaching because their whites are typically thicker. When you’re at the store, do a quick freshness check by gently moving each egg around in the carton – they shouldn’t make sloshing sounds or feel loose. If you’re new to poaching eggs, slightly older eggs (about a week old) can actually be easier to work with than super fresh ones, since their whites are a bit more relaxed and spread less in the water.

Options for Substitutions

This classic breakfast dish can be adapted with several substitutions to suit your needs:

• Ham: You can easily swap the ham for smoked salmon, Canadian bacon, regular bacon, turkey, or even sautéed mushrooms for a vegetarian version. Each option brings its own nice flavor to the dish.
• Distilled white vinegar: For poaching eggs, you can use apple cider vinegar instead. If you’re out of vinegar completely, you can use lemon juice – about the same amount will do the trick.
• Olive oil: Any neutral cooking oil works here – try butter, vegetable oil, or even coconut oil if you’d like a slight tropical taste.
• Eggs: While regular chicken eggs are standard, you can use duck eggs for a richer taste. Just note that duck eggs are larger, so you might need to adjust the poaching time by about 30 seconds.
• Hollandaise sauce: While traditional hollandaise is key to eggs benedict, if you’re in a pinch you could use a ready-made version from the store. For a lighter option, try Greek yogurt mixed with a bit of lemon juice and mustard, though it won’t be the same classic taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Eggs Benedict is getting those perfectly poached eggs – the secret is to create a gentle whirlpool in your simmering water and crack the egg into the center, making sure your water isn’t boiling too vigorously.

When it comes to Hollandaise sauce, many home cooks struggle with it breaking or becoming lumpy – the key is to whisk constantly while adding warm butter very slowly, and keep the heat low to prevent the eggs from scrambling.

Timing is crucial with this dish, so have all your components ready before you start poaching the eggs – keep your crepes and ham warm in a low-temperature oven while you work on the eggs and sauce, as cold crepes can make the whole dish less enjoyable.

For the best results, serve immediately after assembly, as Hollandaise sauce can start to separate and poached eggs can become firm if they sit too long.

What to Serve With Crepes Benedict?

This breakfast-meets-brunch dish pairs wonderfully with simple, fresh sides that balance out its richness. A light mixed green salad dressed with lemon vinaigrette helps cut through the creamy hollandaise sauce and adds a nice crunch to your plate. Fresh fruit like berries or citrus segments bring a bright, sweet contrast that works really well with the savory eggs and ham. If you’re serving this for a special brunch, consider adding a side of crispy breakfast potatoes or hash browns to round out the meal – their crispiness is perfect against the soft crepes and runny eggs.

Storage Instructions

Keep Fresh: Eggs Benedict is best enjoyed right after making it, as the hollandaise sauce and poached eggs don’t hold up well over time. If you have leftovers, separate the components – store the crepes and ham in an airtight container in the fridge for up to 2 days.

Make Ahead: You can prep some components ahead of time to make assembly quicker. The crepes can be made a day in advance and stored in the fridge between layers of parchment paper. Just warm them slightly before serving. Unfortunately, hollandaise sauce and poached eggs should always be made fresh.

Assemble: When you’re ready to eat, warm up the crepes and ham gently in a pan or microwave. Make fresh poached eggs and hollandaise sauce, then put it all together just before serving. This way, you’ll get the best taste and texture from your Eggs Benedict.

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 5-10 g

Ingredients

• 4 whole eggs
• 1 tablespoon distilled white vinegar
• 4 slices of ham
• 1 teaspoon olive oil
• Hollandaise sauce

Step 1: Poach the Eggs

Begin by bringing about 4 cups of water to a boil in a medium-sized pot.

Add a splash of vinegar to the boiling water.

Crack each egg, one at a time, into a small bowl.

Gently slip each egg from the bowl into the boiling water with vinegar.

Let the eggs cook for 3 minutes.

Use a slotted spoon to carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.

Step 2: Cook the Ham Slices

In a frying pan, heat a teaspoon of olive oil over medium heat.

Add slices of ham to the pan and cook them for a few minutes on each side until they are nicely browned and heated through.

Step 3: Prepare the Hollandaise Sauce

Follow the instructions provided with your Hollandaise sauce recipe or mix.

Ensure it is prepared and ready to drizzle over the crepes once they are assembled.

Step 4: Assemble the Crepes

Take 4 pre-made French crepes and fold each one into a triangle shape for easy handling and presentation.

Place a slice of cooked ham on top of each folded crepe.

Carefully add a poached egg on top of the ham, ensuring it stays in place.

Step 5: Drizzle and Serve

Finish by drizzling the prepared Hollandaise sauce generously over each crepe, covering the poached egg and ham.

Serve the crepes warm and enjoy your delightful, elegant meal.