French Toast Eggs Benedict

You know those moments of culinary inspiration that lead to your favorite recipes? That’s exactly how my French Toast Eggs Benedict came to be. One Sunday morning, while prepping for a special brunch, I realized I was out of English muffins. With a beautiful loaf of brioche bread sitting on the counter and guests due in an hour, inspiration struck. Why not combine two breakfast favorites into one show-stopping dish?

I’ll be honest – my hollandaise sauce game is pretty solid (years of practice and more than a few learning experiences will do that), but this creative twist elevated a classic brunch dish into something truly special. The way the rich, buttery hollandaise mingles with the subtle sweetness of the French toast creates this magnificent harmony that makes you wonder why this isn’t already a brunch staple everywhere.

Just imagine the looks on my guests’ faces when I served up this elegant mashup of two beloved breakfast classics. Sometimes the best recipes come from thinking outside the box – or in this case, outside the English muffin.

French Toast Eggs Benedict transforms the traditional recipe by replacing English muffins with thick-cut French toast made from brioche bread. The bread is dipped in a vanilla-scented custard mixture and grilled until golden brown, creating a foundation that’s simultaneously sweet and sturdy enough to hold up to the toppings.

The contrast between the sweet French toast, salty Canadian bacon, perfectly poached eggs, and rich hollandaise sauce creates a flavor profile that hits all the right notes. It’s like breakfast jazz – there’s a rhythm to it, but it’s not afraid to improvise.

Let’s talk about the bread first – this is where quality really matters. I opt for brioche because its buttery, rich texture creates French toast that can stand up to the weight of our toppings while still maintaining that delicate, custard-like interior. Day-old bread works best here; it soaks up our custard mixture without falling apart.

The custard mixture for the French toast gets a touch of vanilla and a pinch of cinnamon. I know it might sound odd with hollandaise sauce, but trust me on this one – it works. The key is subtlety; we’re not making dessert here.

For the hollandaise, using quality butter is non-negotiable. I’ve learned this lesson the hard way – bargain butter can leave you with a sauce that’s just… missing something. Fresh lemon juice (not bottled) brings the necessary brightness that cuts through all the richness.

French Toast Eggs Benedict

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A decadent twist on the classic eggs Benedict that swaps traditional English muffins for thick-cut French toast, creating the perfect sweet-and-savory weekend breakfast masterpiece.

• Author: Amanda MacArthur
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast

Ingredients

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• For the French Toast:

• • 8 thick slices brioche bread (day-old preferred)
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 2 tablespoons butter for cooking
• For the Benedict:

• • 8 large eggs (for poaching)
  • 8 slices Canadian bacon
  • Vinegar, just a splash
  • Salt and pepper to taste
• For the Hollandaise Sauce:
• • 4 tablespoons butter
  • 4 egg yolks
  • 2 teaspoons lemon juice
  • 1 tablespoon heavy whipping cream
  • Salt and pepper to taste

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Instructions

• For the French Toast:

1. Whisk together 4 eggs, milk, vanilla, cinnamon, and salt
2. Dip bread slices in mixture, allowing each side to soak for 30 seconds
3. Heat butter in a large skillet over medium heat
4. Cook French toast until golden brown, about 3-4 minutes per side
5. Keep warm in 200°F oven while preparing other components

• For the Hollandaise Sauce:

1. Melt butter in a small saucepan
2. In a separate bowl, beat egg yolks with lemon juice, cream, salt, and pepper
3. Slowly incorporate hot butter into egg mixture, one spoonful at a time
4. Return mixture to saucepan and cook on low heat, stirring constantly, for 20-30 seconds
5. Remove from heat and set aside. Thin with additional cream if needed

• For the Poached Eggs:

1. Bring water to a gentle simmer in a medium pot
2. Add a splash of vinegar
3. Create a gentle whirlpool and carefully add eggs one at a time
4. Cook for 3-5 minutes until whites are set but yolks are still runny
5. Remove with a slotted spoon

• To Assemble:

1. Place two slices of French toast on each plate
2. Top each slice with Canadian bacon
3. Add poached egg
4. Drizzle with hollandaise sauce
5. Season with salt and pepper to taste
6. Serve immediately

Notes

• French toast can be made up to 30 minutes ahead and kept warm in the oven
• Hollandaise sauce should be made just before serving
• For best results, use fresh, high-quality ingredients

Making French Toast Eggs Benedict requires some orchestration. The first few times I made this, timing was my biggest challenge. The French toast needs to stay warm while you poach the eggs and make the hollandaise, but you don’t want it to get soggy.

I’ve found that keeping the French toast warm in a low-temperature oven (around 200°F) works perfectly. The pieces actually benefit from a few minutes of rest, allowing the custard to set completely while maintaining their crispy exterior.

The hollandaise sauce used to intimidate me (okay, sometimes it still does), but I’ve discovered that taking it slow and steady wins this race. The key is to resist the urge to rush the process of tempering the eggs.

When you cut into a perfectly assembled French Toast Eggs Benedict, the yolk should slowly cascade down the sides, mixing with the hollandaise and creating this gorgeous golden sauce that soaks into the French toast. Each bite delivers a perfect balance of sweet, savory, and richness.

The textural contrast is what really sets this dish apart from both traditional eggs Benedict and regular French toast. You get the crispy exterior of the French toast, the tender interior, the meaty Canadian bacon, the silky poached egg, and that smooth hollandaise sauce all in one bite.

While the classic version with Canadian bacon is hard to beat, I’ve experimented with several variations. Smoked salmon works beautifully here, and the slight sweetness of the French toast actually complements the fish perfectly. For vegetarian guests, sautéed mushrooms and spinach make an excellent substitution.

During fall, I sometimes add a tiny drizzle of pure maple syrup to the plate – not enough to make it dessert-like, just a hint to amplify the French toast component. It’s a controversial move that’s sparked more than a few lively brunch debates. Here are a few more tips:

• Make the French toast first and keep it warm in a low-temperature oven (200°F)
• Use day-old bread for better custard absorption
• Have all your hollandaise ingredients ready before starting – once you begin, timing is crucial
• When poaching eggs, create a gentle whirlpool in the water with a spoon before adding the egg
• If your hollandaise starts to thicken too much, whisk in a few drops of warm water

For dairy-free diners, the French toast can be made with full-fat coconut milk, and the hollandaise can be adapted using dairy-free butter alternatives. For gluten-free guests, use your favorite gluten-free bread – just make sure it’s sturdy enough to hold up to the custard soak.

French Toast Eggs Benedict might seem a bit ambitious for your average Sunday morning, but I promise it’s worth the effort. It’s become my go-to recipe for special brunches, and I love seeing guests’ faces light up when they realize what they’re about to eat.

Give this French Toast Eggs Benedict try, and don’t forget to let me know how it turns out in the comments below!