Brunch O’Clock: 18 Boss Eggs Benedict Recipes (2024)

FAQs

What is on the menu of Eggs Benedict? ›

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, 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.

We like to keep it classic with either a Mimosa or Bloody Mary; while these two options are both very different, they both pair very well with the eggs and can offer a flavor dimension to many of those mix-ins.

Top pairings

Although it's so good you could eat it at any time of day - at least I could - it's primarily a breakfast or brunch dish which suggests, if any alcohol at all, champagne, sparkling wine or a sparkling wine co*cktail like Bucks Fizz.

The ingredients for Hollandaise sauce are butter, egg yolks, lime juice, heavy cream, and salt and pepper. The method I'm sharing is a more traditional method for making hollandaise sauce. Some people prefer to make hollandaise sauce in the blender, which would work well for this recipe.

Eggs Benedict and three delicious versions–Eggs Florentine with spinach, Eggs Royale with smoked salmon and Eggs Norwegian with both–are perfect ways to create a delicious Sunday brunch. Sometimes I offer more than one version at the same meal.

Over-Hard. An over-hard egg is an over-easy egg whose yolk is completely cooked through. It starts as a fried egg that's cooked on one side, then flipped and cooked yolk-side down until the yolk is no longer runny. You can also order your eggs "over-medium" if you'd like it somewhere in the middle.

How do you thicken eggs in Benedict sauce? ›

Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

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.

Worst: Eggs Benedict

The calories come in the high-fat Hollandaise sauce. When you're eating out, going light on the sauce can help. If you're making it at home, you can use an alternative, like crushed avocados -- think guacamole -- or low-fat cheese as a topping instead.

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.

“Does eggs benedict include ham (or bacon) ?” Yes, eggs benedict should always be served with ham or bacon. But, from my knowledge of this establishment, I understand that they do not include any ham or bacon in their eggs benedict (more accurately described as poached eggs on toast with hollandaise sauce).