Blackened Eggs N Turkey Benedict
Blackened Eggs N Turkey Benedict
This is why poached eggs Benedict never holds up at home, the technique is fussy, the timing is brutal, and the whole thing goes cold before it hits the plate. This version fixes all of that.
A fussy classic rebuilt around a rub, filed with the rest of our Kinder’s recipes.
Blackened eggs, pan-fried under a lid instead of poached. Dusted with Kinder’s Cali Blackened Rub for a smoky, spiced crust on the whites. Sliced turkey in place of Canadian bacon. A cayenne hollandaise built in a blender, no double boiler, no whisking into a sweat. Thirty-five minutes start to finish, and every component on the plate matters.
The hollandaise is where you start. Melt 1.5 sticks of butter until foamy, then stream it slowly into blended egg yolks. The emulsion forms fast if you’re patient with the pour, rush it and the sauce breaks. Add fresh lemon juice and half a teaspoon of cayenne, pulse once, taste, adjust. Set the bowl over warm water while everything else comes together.
Toast the bread. Melt butter in a non-stick skillet on medium-low, add the eggs without breaking the yolks, dust the tops with Kinder’s Cali Blackened Rub, and lid the pan. Two to three minutes. Set whites, yolks still moving. While they finish, lay the turkey across each piece of toast.
Stack it: bread, turkey, egg. Pour the hollandaise over everything. Finish with chopped chives.
Watch what the Cali Blackened Rub does here, the smoke and heat on the egg cuts through the butter-richness of the hollandaise instead of layering on top of it. Don’t skip it, and don’t be light with it.
Serves four. Puts it on the table in 35 minutes.
Flavor First.
Blackened Eggs N Turkey Benedict
Ingredients
Equipment
Method
- Start preparing the hollandaise sauce by melting 1.5 sticks of unsalted butter in a small pot over medium heat until foamy, approximately 3-4 minutes.
- While the butter melts, place 3 large egg yolks and 2 teaspoons of water in a blender.
- Start the blender on medium speed and slowly drizzle the hot melted butter into the egg yolks while blending continuously until the mixture is incorporated and thick.
- Add 2 teaspoons of fresh lemon juice, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste. Pulse to combine.
- Transfer the hollandaise sauce to a small bowl, place plastic wrap directly on the surface, and set aside in a warm place.
- Toast the bread slices until golden brown and set aside on a serving plate.
- Place 1 tablespoon of butter into a non-stick skillet and heat on medium to low heat.
- Once the butter is melted and foamy, gently add the 4 eggs to the skillet, being careful not to break the yolks.
- Dust the tops of the eggs lightly with Kinder’s Cali Blackened Rub for a smoky, spiced finish.
- Cover the skillet with a tight-fitting lid and let the eggs cook for 2-3 minutes until the egg whites are set but the yolks remain runny.
- While the eggs cook, arrange generous portions of sliced or shredded turkey onto each piece of toasted bread.
- Carefully place one cooked egg on top of the turkey on each bread slice.
- Drizzle each plate generously with the warm hollandaise sauce.
- Garnish with fresh chopped chives and serve immediately while the eggs and sauce are still warm. Enjoy!
Nutrition
Notes
- Stream the butter slowly — The hollandaise breaks when you rush the pour. Go slow and steady — thin stream, continuous blending. The emulsion forms itself when you give it time.
- Warm water, not hot, for the hold — Once the hollandaise is done, set the bowl over warm water. Not simmering, not hot. Hot water starts cooking the yolks and the sauce breaks down fast.
- Low heat and a tight lid on the eggs — High heat makes the whites rubbery before the yolk sets. Keep it at medium-low, let the steam from the lid finish the whites. Check at 2 minutes — every skillet runs different.
- Dust the rub before the lid goes on — Season the tops of the eggs right after cracking them into the skillet. The steam locks the seasoning into the whites as they set.
- Fresh lemon, not bottled — In a sauce this simple, bottled lemon juice shows. Fresh juice is sharp and bright and cuts the butter the way it’s supposed to.
- If the hollandaise breaks, rescue it — Crack a fresh yolk into a clean blender. Stream the broken sauce in slowly while blending. It comes back.
- Plate one stack per person with the hollandaise poured generous — don’t be stingy with the sauce.
- Roasted asparagus is the natural side. The char and slight bitterness hold up against the richness of the hollandaise without getting lost in it. Fresh fruit works too, cutting through with something clean and bright.
- If you’re building a full brunch spread, a mixed greens salad with a sharp vinaigrette does the same job. Acid against fat.
- On the drink side: sparkling wine or a mimosa is the obvious call. A Sauvignon Blanc if you’d rather sip than celebrate. Both work.
- Hollandaise doesn’t keep. Serve it within 30 minutes of making it, held warm in a bowl over (not in) warm water, whisking occasionally. Do not refrigerate it — the emulsion breaks as it cools. If it thickens while sitting, whisk in a tablespoon of warm cream to loosen it up.
- The turkey holds. Cook it ahead and refrigerate for up to 3 days, then reheat gently in a skillet before assembling.
- Toast and eggs are made to order. Both go rubbery if you hold them, and the yolk keeps cooking through after the pan. Build the dish right before you serve it.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What if my hollandaise breaks?
Start with a fresh egg yolk in a clean blender. Stream the broken sauce in slowly while blending and it re-emulsifies. You can also whisk a tablespoon of warm water or cream into the broken sauce off-heat to pull it back together.
How do I keep the yolks runny but the whites fully set?
Medium-low heat and a tight lid. The steam cooks the whites while the gentle heat leaves the yolk alone. Check at 2 minutes, every skillet runs a little different, and you want to pull them before the yolk films over.
Can I make the hollandaise ahead?
Up to an hour ahead, yes. Hold it in a bowl over warm (not simmering) water, whisking every 10–15 minutes. Don’t refrigerate it. If it thickens, whisk in a tablespoon of warm cream.
Can I use English muffins instead of sliced bread?
Yes, they’re the classic base for eggs Benedict and they hold the stack better than sliced bread. Toast them cut-side down until the surface is golden and just starting to crisp at the edges.
What can I substitute for Kinder’s Cali Blackened Rub?
Mix 2 tbsp paprika + 1 tbsp onion powder + 1 tsp garlic powder + 1 tsp black pepper + ½ tsp oregano + ½ tsp thyme. The flavor profile is close. The Kinder’s version has a more developed smokiness, but the blend gets you there.
Can I use chicken instead of turkey?
Sliced rotisserie chicken works well here, similar texture, and the flavor holds up against the hollandaise. Thin-sliced deli chicken works too if that’s what you have on hand.
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