Chardonnay Eggs Benedict with Creamy White Wine Hollandaise

Brunch has a way of bringing people together. Whether it's a slow Sunday morning with family or a leisurely gathering with friends, few dishes feel as indulgent as Eggs Benedict. Rich, comforting, and beautifully balanced, this classic brunch favourite is elevated with a silky hollandaise infused with BC's Chardonnay.

The subtle fruit character and gentle acidity of the Chardonnay add brightness to the sauce while complementing the richness of the poached eggs and smoky bacon. Best of all, the same bottle can be enjoyed alongside the finished meal.

Why BC's Chardonnay?

Our Chardonnay is wonderfully versatile, offering fresh fruit flavours with a smooth, rounded finish. Its vibrant character cuts through the richness of the hollandaise, making it an excellent wine for both cooking and pairing.

Ingredients

For the Hollandaise

• 3 egg yolks

• 150g unsalted butter, melted

• 2 Tbsp BC Chardonnay

• 1 Tbsp fresh lemon juice

• 1 tsp Dijon mustard

• Pinch of salt

• Freshly ground black pepper

For the Eggs Benedict

• 4 English muffins, split and toasted

• 8 Slices streaky bacon (or smoked ham)

• 8 Fresh eggs

• 1 Tbsp white vinegar

• Fresh chives, finely chopped

• Freshly ground black pepper

Method

1. Prepare the Bacon

Cook the bacon in a frying pan over medium heat until crisp. Set aside on paper towel while preparing the remaining ingredients.

2. Make the Chardonnay Hollandaise

Place a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl doesn't touch the water.

Whisk together the egg yolks, BC Chardonnay, lemon juice, Dijon mustard, and a pinch of salt until the mixture begins to thicken.

Slowly drizzle in the melted butter while whisking continuously until the sauce becomes smooth and velvety.

Season with black pepper and keep warm while preparing the eggs.

3. Poach the Eggs

Bring a saucepan of water to a gentle simmer and add the vinegar.

Crack each egg into a small bowl before gently sliding it into the water.

Poach for approximately 3 to 4 minutes until the whites are set and the yolks remain beautifully runny.

Remove with a slotted spoon and drain well.

4. Assemble

• Place two toasted English muffin halves onto each plate.

• Top each half with crispy bacon.

• Add a perfectly poached egg.

• Generously spoon over the Chardonnay hollandaise.

• Finish with freshly chopped chives and a crack of black pepper.

Pair It with BC Chardonnay

Serve alongside a chilled glass of BC Chardonnay to complement the creamy hollandaise, smoky bacon, and delicate poached eggs. The wine's fresh acidity keeps every bite feeling balanced and beautifully refreshing.

A Brunch Worth Slowing Down For

Great wine isn't only meant for dinner. Sometimes the most memorable moments happen around a leisurely brunch table, where conversation lingers just as long as the coffee.

Whether you're hosting friends, celebrating a special occasion, or simply treating yourself to a slower morning, this Chardonnay Eggs Benedict brings together elegant flavours with effortless comfort.

Pour a glass, gather around the table, and savour every bite!