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Home » Recipes » Breakfast

Last Updated: Nov 30, 2023 by Angela Latimer · Leave a Comment

Prime Rib Eggs Benedict

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Best prime rib eggs benedict pin with 2 images and text divider.

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!

Rich and delicious prime rib eggs benedict split open with the runny yolk on plate.
This decadent breakfast is always a treat, but exceptionally special when it's topped with sliced prime rib leftovers!

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!

Jump to:
  • 🥘 Ingredients
  • 🔪 Instructions
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🍖 More Leftover Prime Rib Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 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)

🔪 Instructions

Making Hollandaise Sauce

  1. 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.
  2. 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).
  3. Whisk. Reduce the heat to low. Slowly drizzle the melted butter into the bowl, whisking constantly.
  4. 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

  1. 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).
  2. 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

  1. Toast. Place your split muffins in a toaster or on a baking sheet under the broiler, just until the top is golden-brown.
  2. 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.
  3. 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

  1. 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.
  2. Serve. Garnish with fresh parsley or chives and a sprinkle of paprika.
Incredibly tasty leftover prime rib eggs benedict breakfast served with the best hollandaise sauce and garnished with fresh chives.

💭 Angela's Pro 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
8 pane collage photo of leftover prime rib recipes.

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📖 Recipe Card

Rich and delicious leftover prime rib eggs benedict breakfast being forked into the center of the poached egg.
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5 from 18 reviews

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!
Author | Angela Latimer
Servings: 8 servings
Calories: 504kcal
Prep 20 minutes minutes
Cooking 25 minutes minutes
Total Time 45 minutes 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)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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).
  • Reduce the heat to low. Slowly drizzle the melted butter into the bowl, whisking constantly.
  • 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

  • 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).
  • 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.
  • 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.
  • 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.

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%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Breakfast, Brunch Recipes, Christmas
Cuisine American

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

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