Eggs Benedict with Hollandaise Scaled Up for a Brunch Crowd
Eggs Benedict for a crowd doesn’t have to mean standing over the stove all morning. This scaled-up version serves 12 people with smart timing strategies that let you enjoy your own party.
The key is making components ahead and keeping everything warm without overcooking. You’ll have restaurant-style brunch ready in under an hour.
Making Hollandaise That Holds for a Crowd
Traditional hollandaise breaks easily when kept warm, but this version uses a double boiler method that stays stable for up to 2 hours. The trick is keeping it between 140-160°F – hot enough to stay food-safe but not so hot it scrambles.
Whisk in an extra tablespoon of lemon juice at the end. The acid helps stabilize the emulsion and prevents breaking when you’re serving multiple plates. If it does start to separate, whisk in a tablespoon of warm water.
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Assembly Line Strategy for Hot Food
Set up three stations: poached eggs in warm water, toasted muffins in a low oven, and hollandaise in the double boiler. Poach eggs in batches of 6, keeping finished ones in 140°F water until serving.
Toast all muffin halves at once and keep them warm on sheet pans in a 200°F oven. Lay out 12 plates and assembly-line the whole dish – this takes about 5 minutes once everything’s ready.
Eggs Benedict with Hollandaise Scaled Up for a Brunch Crowd
Ingredients
Hollandaise
Garnish
Equipment Needed
- Large stockpot
- 2 large skillets
- Double boiler or large heatproof bowl
- Whisk
- Slotted spoon
- 2 large sheet pans
- 12 serving plates
Instructions
- Start hollandaise base: Set up double boiler with simmering water. In the top bowl, whisk egg yolks until pale, about 2 minutes. Melt butter in small saucepan until completely liquid but not brown.
- Finish hollandaise: Slowly drizzle melted butter into egg yolks while whisking constantly. The mixture should thicken to coat the back of a spoon, about 5-7 minutes. Whisk in lemon juice, salt, and cayenne. Keep warm over barely simmering water.
- Prepare muffins and meat: Preheat oven to 200°F. Toast English muffin halves until golden brown. Arrange on sheet pans and keep warm in oven. Heat Canadian bacon in large skillet over medium heat until lightly browned, about 2 minutes per side. Keep warm.
- Poach eggs in batches: Fill large stockpot with 4 inches of water and bring to gentle simmer. Add vinegar. Crack eggs into small bowls. Create small whirlpool with spoon and gently slip eggs into water, 6 at a time. Poach for 3-4 minutes until whites are set but yolks remain runny.
- Hold eggs warm: Remove eggs with slotted spoon and transfer to bowl of warm (140°F) water to keep warm. Repeat with remaining eggs. Eggs can hold in warm water for up to 30 minutes.
- Assemble and serve: Assembly: Place 2 muffin halves on each plate. Top each half with Canadian bacon, then a poached egg. Spoon hollandaise generously over eggs. The sauce should coat the egg and pool slightly on the plate. Garnish with chives and serve immediately.
Nutrition Facts
Per Serving (1 serving)
