The Mother Sauces: Eggs Benedict Spaghetti

Pasta, hollandaise, peas, carrots, and poached eggs combine to create the perfect breakfast for dinner dish. Each forkful is incredibly indulgent, the sauce clings to the pasta beautifully, and the runny yolk that escapes the poached egg once broken adds another layer of richness that seamlessly melds into the dish. And as if eggs benedict spaghetti wasn’t delicious enough, extra hollandaise sauce is served on the side. Just pour it into a gravy boat and bring it to the table for drizzling. For the best result, put the pasta on first then switch your focus to the hollandaise before poaching the eggs to ensure that they do not overcook.

Prep Time: 10 minutes
Cook Time: 14 minutes


Serves 2
Pasta and poached eggs
⦁ Kosher salt
⦁ 4 ounces uncooked spaghetti
⦁ ¼ cup frozen peas
⦁ 2 small carrots, peeled and thinly sliced
⦁ 2 large eggs, chilled
⦁ White vinegar
⦁ Optional garnish: chopped fresh thyme, parsley, sesame seeds

⦁ ½ cup unsalted butter
⦁ 4 egg yolks, at room temperature
⦁ 1 tablespoon fresh lemon juice
⦁ 1 teaspoon Dijon mustard
⦁ Pinch of cayenne pepper
⦁ Kosher salt and black or white pepper, to taste


1. Bring a pot of water to a boil. Salt the water once boiling.
2. Add the spaghetti to the pot of boiling water and cook for 8 minutes or until the pasta is al dente. Add the peas and carrots during the last 5 minutes of cook time. The carrots should be tender once done.
3. Meanwhile, melt the butter for the hollandaise in a small saucepan over medium-low heat until it starts to foam. Set aside but keep warm.
4. Vigorously whisk the egg yolks and lemon juice together in a heat-safe bowl until smooth.
5. Place the bowl over a saucepan with a little over an inch of barely simmering water. The bottom of the bowl should not touch the water.
6. Whisk as you slowly pour in the melted butter.
7. Continue to whisk until the sauce thickens and doubles in volume.
8. Remove from the heat then stir in the Dijon mustard and cayenne. Season the sauce to taste with salt and black pepper.
9. Add another 2 inches of water to the same saucepan and bring to a gentle simmer.
10. Add a splash of vinegar and a pinch of salt once the water is simmering.
11. Crack each chilled egg into a small cup (a measuring cup will do), lower into the pot then gently add to the simmering water. This helps retain the eggs’ shape.
12. Cook for 3 minutes then remove the eggs from the water with a slotted spoon.
13. Drain the pasta, peas, and carrots.
14. Add half of the sauce to the pasta and toss to coat.
15. Plate the pasta and top each serving with a poached egg. Garnish as desired and transfer the remaining sauce to a gravy boat to drizzle on top.

As always, if you try this recipe, we'd love to see it with your puking kitty boat in action! Tag @PukingKittyGravyBoat on Facebook or Instagram.