There are few things that taste more like summer to me than a thick slice of a sun-warmed heirloom tomato—especially when it’s nestled beneath a perfectly poached egg and draped in silky hollandaise sauce. This Heirloom Tomato Eggs Benedict is my go-to breakfast when tomatoes are at their peak. I’m using Cherokee Purple tomatoes here, but Pineapple or any ripe heirloom variety will shine. And because mornings are for ease, I blitz up the hollandaise in my VitaMix for a foolproof, velvety finish. Whether it’s a slow Saturday or a brunch worth celebrating, this one hits every note.
There’s something magical about the way fresh tomatoes play with the richness of eggs, butter, and a salty, savory base. In this version, I’m using Canadian bacon for a classic, slightly smoky bite that anchors the dish without overwhelming the heirloom tomato. The meaty texture of the bacon contrasts beautifully with the soft tomato and runny yolk. But if you want to kick things up a notch, try swapping in a few slices of prosciutto for a more elegant, salty twist. You can even crisp it slightly for extra texture—it’s a small upgrade that makes a big impression.
Why Heirloom Tomatoes?
Heirloom tomatoes are grown for flavor, not shelf life. They come in all shapes and sizes, and each variety brings something different to the plate. Cherokee Purples have a smoky depth and deep umami that works beautifully here. Pineapple tomatoes are a bit sweeter and add a bright contrast. Whatever you have on hand, let the tomato be the star.
Blender Hollandaise – No Whisk Required
Traditional hollandaise can be intimidating, but making it in a high-powered blender like a VitaMix simplifies the whole process. You’ll just need a few pantry staples and a warm stream of melted butter. It comes together in about 2 minutes, which gives you more time to enjoy the morning—and maybe sip something delicious alongside.
Ingredients
Equipment
Method
- In a skillet over medium heat, warm the Canadian bacon until lightly browned, 1–2 minutes per side. Keep warm.Toast English muffin halves to your desired crispness. Set on plates.
- In your blender, combine egg yolks, lemon juice, mustard (if using), salt, and cayenne. Leave the lid off while you melt the butter.
- Fill a saucepan with 2–3 inches of water. Add vinegar and bring to a gentle simmer (small bubbles, not a boil).Crack each egg into a small ramekin or cup.Swirl the simmering water gently and slip each egg into the water. Poach for 2-3 minutes until the whites are set but yolks remain runny.Remove with a slotted spoon and place on a paper towel.
- Melt the butter in a microwave until hot and bubbling.Turn your blender on low speed. While blending, slowly drizzle in the hot butter until the sauce emulsifies and thickens (30–60 seconds).Taste and adjust seasoning if needed. Keep warm (or blend again briefly before serving if it thickens too much).
- On each English muffin half, layer a slice of Canadian bacon, a thick heirloom tomato slice, and a poached egg.Spoon warm hollandaise sauce over the top.Optional: Drape with pickled red onions or crisped or fresh prosciutto for an extra flourish.
- Sprinkle with cracked black pepper or chopped herbs (like chives or parsley) if desired.Serve immediately & enjoy the deliciousness!
Suggested Drink Pairings
Cocktail:
A classic French 75 is a perfect match. The citrusy brightness and sparkle from the Champagne cut right through the richness of the eggs and hollandaise, and it’s not too heavy for brunch.
Non-Alcoholic:
Try a fresh basil lemonade made with lemon juice, honey, and a few muddled basil leaves. It’s refreshing, slightly herbal, and adds a zesty lift to the dish—plus, it’s gorgeous in a glass with a tomato wedge garnish.