This prime rib eggs benedict recipe is a hearty upgrade on an already rich, luscious, and flavorful classic egg dish! Top the traditional breakfast with slices of tender leftover prime rib portions for an amazing breakfast or brunch!
A classic dish with a holiday upgrade that's perfect for Christmas breakfast!
We all love serving amazing breakfasts on Christmas Day - whether they're simple but hearty casseroles, sweet baked cinnamon rolls, or an amazing dish like this!
The best part of this breakfast recipe is that you can put those fresh prime rib leftovers to great use! Everyone will love the meal, making it a perfect start to the special day!
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🥘 Ingredients
Everything you need to make this decadent classic breakfast with the upgraded protein! Your homemade breakfast will rival any restaurant version!
Hollandaise Sauce
- ½ cup Heavy Cream
- 4 large Egg Yolks
- 1 ½ tablespoons Lemon Juice
- 1 teaspoon Dijon Mustard (optional)
- 1-2 pinches Cayenne Pepper (optional)
- ½ cup Unsalted Butter (melted)
- Salt & Pepper (to taste)
Eggs Benedict
- 1 tablespoon White Vinegar
- 8 large Eggs (fresh is best)
- 4 English Muffins (split)
- 1 pound Prime Rib Roast (portioned into 2 ounces per English muffin)
- 1 tablespoon Olive Oil (a small drizzle, extra virgin)
- Fresh Parsley (or chives, chopped)
- Paprika (sprinkled as garnish, to taste)
🔪 Step-By-Step Instructions
Making Hollandaise Sauce
- Simmer. Make a water bath by adding about 1-inch of water to a saucepan and placing a stainless steel or glass bowl that fits inside without touching the water. Bring the water to a simmer.
- Combine sauce. Pour the heavy cream, egg yolks, lemon juice, optional mustard, and optional cayenne pepper into the bowl. Let the mixture cook over the simmering water, whisking constantly until it is thick enough to coat the back of a spoon. It should be at least 160°F (71°C).
- Whisk. Reduce the heat to low. Slowly drizzle the melted butter into the bowl, whisking constantly.
- Season. Remove from heat and season with salt & pepper to taste. Transfer the hollandaise to a new dish and cover it to keep it warm. Set aside.
Making Poached Eggs
- Boil. Bring 3-4 inches of water and vinegar to a boil in a large frying pan. Crack the eggs one at a time into the boiling water, but no more than 4 eggs at once (you will do 2 batches).
- Cook. Let the eggs cook until the egg whites are set but the yolk is still runny (usually 3-4 minutes). Remove the eggs from the water with a slotted spoon and transfer them to a paper towel-lined plate. Repeat with remaining eggs.
Prepare English Muffins and Prime Rib
- Toast. Place your split muffins in a toaster or on a baking sheet under the broiler, just until the top is golden-brown.
- Portion. Slice 1 pound of leftover prime rib into thin strips that will fold easily on top of your English muffins. Heat a skillet or grill pan over medium-high heat with a small drizzle of olive oil (extra virgin) until the oil begins to shimmer.
- Reheat leftover prime rib. Heat the prime rib portions briefly on each side, about 1 minute each, just enough to fully warm the leftover meat.
Assemble Eggs Benedict
- Layer the muffin with toppings. Lay a slice of prime rib on top of English muffin half. Then, top the prime rib with a poached egg and season with salt & pepper to taste. Spoon hollandaise over the top of each egg.
- Serve. Garnish with fresh parsley or chives and a sprinkle of paprika.
💭 Angela's Tips & Recipe Notes
- Fresh eggs work best for poaching as they tend to spread less in the water.
- Do not salt the water for this recipe, it will cause the eggs to spread more.
- If working with older eggs, poach one at a time. Create a vortex by using a wooden spoon to swirl the water and drop the egg right in the middle (this keeps them from spreading).
- To reheat hollandaise sauce microwave it for 10-second increments at 50% power, stirring each time, until warm.
🍖 More Leftover Prime Rib Recipes
Here are just a few of my favorite Prime Rib Leftover recipes.
- Leftover Prime Rib Sandwich
- Prime Rib Fried Rice
- Leftover Prime Rib Breakfast Burritos
- Prime Rib Pasta
- Prime Rib Beef Stroganoff
📋 Recipe
Prime Rib Eggs Benedict
This prime rib eggs benedict recipe is a hearty upgrade on an already rich, luscious, and flavorful classic egg dish! Top the traditional breakfast with slices of tender leftover prime rib portions for an amazing breakfast or brunch!
Servings: 8 servings
Calories: 504kcal
Prep 20 minutes
Cooking 25 minutes
Total Time 45 minutes
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Ingredients
Hollandaise Sauce
- ½ cup heavy cream
- 4 large egg yolks
- 1 ½ tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1-2 pinches cayenne pepper (optional)
- ½ cup unsalted butter (melted)
- each, salt & pepper (to taste)
Eggs Benedict
- 1 tablespoon white vinegar
- 8 large eggs (fresh is best)
- 4 English muffins (split)
- 1 lb prime rib roast (portioned into 2 ounces per English muffin)
- 1 tablespoon olive oil (a small drizzle, extra virgin)
- fresh parsley (or chives, chopped)
- paprika (to taste)
Instructions
Making Hollandaise Sauce
- Make a water bath by adding about 1-inch of water to a saucepan and placing a stainless steel or glass bowl that fits inside without touching the water. Bring the water to a simmer.
- Pour the heavy cream, egg yolks, lemon juice, optional mustard, and optional cayenne pepper into the bowl. Let the mixture cook over the simmering water, whisking constantly until it is thick enough to coat the back of a spoon. It should be at least 160°F (71°C).½ cup heavy cream, 4 large egg yolks, 1 ½ tablespoon lemon juice, 1 teaspoon Dijon mustard, 1-2 pinches cayenne pepper
- Reduce the heat to low. Slowly drizzle the melted butter into the bowl, whisking constantly.½ cup unsalted butter
- Remove from heat and season with salt & pepper to taste. Transfer the hollandaise to a new dish and cover it to keep it warm. Set aside.each, salt & pepper
Making Poached Eggs
- Bring 3-4 inches of water and vinegar to a boil in a large frying pan. Crack the eggs one at a time into the boiling water, but no more than 4 eggs at once (you will do 2 batches).8 large eggs, 1 tablespoon white vinegar
- Let the eggs cook until the egg whites are set but the yolk is still runny (usually 3-4 minutes). Remove the eggs from the water with a slotted spoon and transfer them to a paper towel-lined plate. Repeat with remaining eggs.
Prepare English Muffins and Prime Rib
- Toast muffins in a toaster or on a baking sheet under the broiler, just until the top is golden-brown.4 English muffins
- Slice leftover prime rib into thin strips that will fold easily on top of your English muffins. Heat a skillet or grill pan over medium-high heat with a small drizzle of olive oil (extra virgin) until the oil begins to shimmer.1 lb prime rib roast, 1 tablespoon olive oil
- Heat the prime rib portions briefly on each side, about 1 minute each, just enough to fully warm the leftover meat.
Assemble Eggs Benedict
- Lay a slice of prime rib on top of English muffin half. Then, top the prime rib with a poached egg and season with salt & pepper to taste. Spoon hollandaise over the top of each egg. Garnish with fresh parsley or chives and a sprinkle of paprika.fresh parsley, paprika
Equipment You May Need
Notes
- Fresh eggs work best for poaching as they tend to spread less in the water.
- Do not salt the water for this recipe, it will cause the eggs to spread more.
- If working with older eggs, poach one at a time. Create a vortex by using a wooden spoon to swirl the water and drop the egg right in the middle (this keeps them from spreading).
- To reheat hollandaise sauce microwave it for 10-second increments at 50% power, stirring each time, until warm.
Nutrition
Calories: 504kcal (25%) | Carbohydrates: 15g (5%) | Protein: 18g (36%) | Fat: 41g (63%) | Saturated Fat: 20g (125%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 359mg (120%) | Sodium: 245mg (11%) | Potassium: 265mg (8%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1018IU (20%) | Vitamin C: 1mg (1%) | Calcium: 72mg (7%) | Iron: 2mg (11%)
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breakfasts, brunch, egg benedict, eggs, Prime Rib Eggs Benedict
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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