Eggs Benedict Without Real Eggs

A clever brunch twist that uses cholesterol-free egg product in the hollandaise and swaps the traditional English muffin for toasted frozen waffles. You still get the poached eggs, Canadian bacon, and buttery lemon sauce, just built a little differently.

The hollandaise is where the “without real eggs” comes in. Cholesterol-free egg product replaces the traditional yolks in the sauce. Thickened slowly over low heat with lemon juice, then enriched with evaporated milk and butter, it produces a creamy, pourable sauce that looks and tastes remarkably close to the original.

Watch the heat carefully when making this hollandaise. The egg product thickens at a lower temperature than real yolks, and it goes from smooth to scrambled fast. Keep the flame low and stir constantly. The sauce should coat the back of a spoon, not look like scrambled eggs.

Toasted waffles instead of English muffins add a crispy, grid-textured base that catches and holds the hollandaise in every little square. It’s an unexpected swap that works surprisingly well.

Chef Tips

• Poach the eggs while you make the sauce so everything is hot at the same time.
• Stir the butter into the sauce off the heat. Residual warmth melts it smoothly without risking the eggs.
• A dash of cayenne in the hollandaise adds subtle warmth that cuts through the richness.
• Assemble and serve immediately. Hollandaise waits for no one.

Variations

• English muffin classic: Use toasted English muffin halves instead of waffles for a more traditional presentation.
• Smoked salmon Benedict: Replace Canadian bacon with smoked salmon and add a sprinkle of capers.
• Asparagus Benedict: Add steamed asparagus spears between the bacon and egg for a spring version.