Easy Eggs Benedict Recipe (2024)

FAQs

What is the secret of Eggs Benedict? ›

Instead, you simply put the yolks and lemon juice in a cup, then with a hand blender running in it, slowly drizzle in hot melted butter. The hot butter cooks the egg yolks as it emulsifies and you end up with a sauce that is indistinguishable from the real deal, all in about two minutes.

Retired Wall Street stock broker Lemuel Benedict told The New Yorker in 1942 that he ordered the first Eggs Benedict in the Waldorf-Astoria in 1894 to help his hangover. His order consisted of buttered toast, bacon, poached eggs, and Hollandaise sauce.

The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there's far less risk of it splitting – worth the time we think.

Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs Mornay – eggs covered in Mornay sauce. Eggs Hussarde substitutes Holland rusks for the English muffin and adds Marchand de Vin sauce. Eggs Montreal substitutes salmon for the ham.

What is Hollandaise Sauce? If you've never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It's a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy.

Poached eggs are eggs that you crack, put into boiling water and leave to cook. Poached eggs are used in dishes such as Eggs Benedict, which is an egg on a slice of ham on an English muffin and topped with Hollandaise sauce, and eggs Florentine, which is the same dish that just substitutes spinach for ham.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time.

Should the sauce be hot or cold for Eggs Benedict? ›

Definitely not cold on eggs Benedict, one of the finest breakfast dishes known to humans. Hot if you're making it properly and there is a lot. Cold if it is just a spoonful out of a jar and the heat from the egg will be enough to take the chill off.

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

The most common mistake people make with Hollandaise is adding melted butter that is too hot, or adding too much too soon. When this happens, the emulsion breaks — it becomes thin and grainy. If your butter is too hot, just stop making the Hollandaise for a minute or two to allow the butter to cool.

Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried tomato Hollandaise. A specialty of restaurants in the defunct Canadian retail chain Zellers. Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa (such as salsa roja or salsa brava) and Hollandaise sauce.

Large portions of meat and gobs of buttery sauces are mostly to blame. There are some healthy elements to this dish. Since the eggs are poached they are cooked without fat and Canadian bacon is a much leaner choice than regular bacon.

Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American living in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86.

The dish is named after a New York City stockbroker named Lemuel Benedict, who, in 1894, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise" at the Waldorf Hotel.

Worst: Eggs Benedict

Eggs offer protein, and an English muffin isn't too bad for you. The calories come in the high-fat Hollandaise sauce.