Eggs Benedict recipe
- Dish type
- Side dish
- Hollandaise sauce
Treat yourself to a classic eggs Benedict for late breakfast or brunch. You can change it up by using bacon, smoked salmon or spinach instead of ham.
Merseyside, England, UK
16 people made this
- For the hollandaise sauce
- 3 egg yolks
- 1 tablespoon cold water
- 150g butter, cut into cubes and softened
- 1 to 2 teaspoons lemon juice, to taste
- 1 pinch salt
- For the poached eggs
- 4 eggs
- 1 tablespoon vinegar
- For serving
- 2 toasting muffins or 4 slices ciabatta bread, toasted
- 4 slices cooked ham or Parma ham
- finely chopped chives, to garnish
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Place 3 egg yolks in a heatproof bowl with 1 tablespoon cold water; whisk for 1 to 2 minutes, until the mixture becomes light and frothy. Place the bowl over a pan of barely simmering water - don't let the bowl touch the water because if the egg mixture gets too hot, they may scramble as they heat. Continue to whisk for another 1 or 2 minutes until warmed and slightly thickened. Slowly add cubes of softened butter, 1 at a time, whisking continually until mixture thickens. Season with salt and lemon juice. Transfer it to a heatproof jug and keep warm in a pot of warm (but not hot) water while you poach the eggs.
- Bring a wide, deep pan of water and 1 tablespoon vinegar to the boil - the vinegar will help the eggs to set quicker. Lower the heat and use a spoon to stir the simmering water to create a swirl. Crack each egg into a separate ramekins or small bowls. Gently slide the eggs into the water, one at a time. Cook until the egg white has set but the yolk is soft and runny, about 2 minutes. Use a slotted spoon to carefully scoop out the poached eggs. Drain on kitchen paper to remove any excess water.
- Butter the toast if desired, then arrange ham on top of each slice, then top with a poached egg. Spoon or drizzle hollandaise sauce on top of the poached egg and garnish with some chopped chives.
To make the hollandaise sauce:
To poach the eggs:
If the hollandaise sauce is too thick, you can whisk in a teaspoon of warm water. It's best not to reheat hollandaise sauce as it might separate.
Reviews & ratingsAverage global rating:(13)
Reviews in English (2)
This is a lovely dish to make when you have the time. Delicious! The video really helped, thank you!-25 Mar 2016
I had never thought of serving it on ciabatta bread before. Was very nice! I cooked down some spinach leaves and cherry tomatoes and served these on the side.-25 Mar 2016
For the Poached Eggs
Fill a large pot with water, bring to a gentle simmer and add vinegar. While the water is coming up to temperature, crack each egg into its own ramekin.
Gently drop three to four eggs at a time into the water. Cook for three to five minutes, until whites are set and yolks are creamy.
Remove eggs from the water and set them on a clean kitchen towel to dry.
Place a slice of Canadian bacon atop each English muffin half and top with an egg, a couple spoonfuls of hollandaise and a pinch of paprika.
For the Hollandaise
Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling.
In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste cover and blend for about 10 seconds.
Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened.
Eggs Benedict Recipe
AMERICAN TRADITIONAL RECIPE: I believe that having a sweet breakfasts, although giving you that extra kick, on the long run won't do you any good. Eggs are filled with proteins, perfect for a good start.
It's not a difficult dish to make, and requires relatively few ingredients, but pulling off a perfect Eggs Benedict requires a little bit of practice.
Eggs Benedict is an American-New-Yorker brunch-breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes ham or bacon – a poached egg and hollandaise sauce.
There are conflicting accounts as to the origin of Eggs Benedict.
In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
Eggs Benedict with smoked salmon in place of Canadian bacon, also known as Eggs Royale.
Another claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict's recipe — by way of Montgomery — varies greatly from chef Ranhofer's version, particularly in the hollandaise sauce preparation — calling for the addition of "hot, hard-cooked egg and ham mixture".
- Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
- Eggs Blanchard substitutes Béchamel sauce for Hollandaise.
- Eggs Florentine substitutes spinach for the ham or adds it underneath. Older versions of eggs Florentine add spinach to poached or shirred eggs.
- Eggs Mornay substitutes Mornay ( cheese ) sauce for the Hollandaise.
- Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen ( also known as Eggs Royale and Eggs Montreal in New Zealand ) substitutes salmon or smoked salmon for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom. This is also known as "Eggs Benjamin" in some restaurants in Canada.
- Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa ( such as salsa roja or salsa brava ) and hollandaise sauce.
- Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
- Irish Benedict replaces the ham with corned beef or Irish bacon.
- Dutch Benedict replaces the ham or bacon with scrapple. Popular in the eastern region of Pennsylvania.
- Eggs Hebridean replaces the ham with black pudding, often from Stornoway.
- Eggs Cochon, a variation from New Orleans restaurants which replaces the ham with pork "debris" ( slow roasted pork shredded in its own juices ) and the English muffin with a large buttermilk biscuit.
Eggs Benedict recipe - Recipes
Try this eggs Benedict recipe. With rustic sour dough bread, this has to be the best breakfast recipe! Yes you can also use English Muffins, but for me crusty bread has a better texture than soft muffins, but that’s up to your taste. Either way, Eggs Benedict are to me the best breakfast you can have. I use quality smoked ham which makes a huge difference to the flavour. A little cayenne pepper, chives and voila! Make the Hollandaise sauce yourself, forget any packet mix stuff, this is the only way to go and it’s not that hard.
This is an easy recipe, it’s not that hard, give them a go and let me know how you went. Otherwise definitely order them for breakfast next time you’re out or on holidays. Happy cooking!
There are a few claims to the origins of this dish. One claim was that a retired Wall street stock broker, “Lemuel Benedict” wandered into a hotel looking for a hangover cure. The Maitre D’hotel was so impressed, he listed it on the hotel menu. One claim that can’t be denied is how enjoyable eggs Benedict are for breakfast.
- 4 very fresh eggs 4 slices of smoked ham 4 slices of sour dough bread A few fresh chives Approximately 2 Litres - Half gallon of water 2 tbsp white vinegar (any white vinegar)
For the Hollandaise
For the Hollandaise Sauce
Melt 150gm of butter in microwave or saucepan, once melted scoop and keep the top layer (clarified butter) and throw away the butter milk at the bottom. Or leave it at the bottom and avoid pouring it into the eggs as you make the Hollandaise sauce.
Separate the 2 egg yolks from the whites. Place egg yolks only in a mixing bowl, over a simmering pot of water (double boiler). Add a splash of water (2 tbsp), then whisk egg yolks quite fast over very very low heat for approx 3 minutes. (Do not cook the eggs).
Once you have a thick foamy consistency, (sabayon) then add the clarified butter by pouring a little bit at a time as you whisk. Remember not to include the buttermilk. Once mixed, a dd the juice of half a lemon, salt and Cayenne pepper. Mix well, cover and leave in warm spot.
For the Poached Eggs
Bring the water to a very gentle simmer. Add the vinegar, give the water a mix.
Crack whole eggs and place in separate cups or small containers. Set aside.
Gently, pour the eggs from the cups into the simmering water. After 3 to 4 minutes, scoop out the using a slotted spoon egg and place on paper or clean towel to drain. Lift egg of towel and it’s ready to serve.
While the eggs are cooking, Slice bread and place on hot grill pan or in toaster. You can butter the bread but that’s optional as there’s already a lot of butter on the Hollandaise sauce. As an option, you can also blister your cherry tomatoes in a hot pan with olive oil and a little salt.
Place smoked ham on toasted buttered bread. Then place the egg onto of the ham. Add a generous tbsp of warm Hollandaise sauce to each egg.
Top with a sprinkle of Cayenne pepper and chopped chives.
You can poach 4 eggs at a time in the same pot. Replace ham with smoked salmon or even crispy bacon.
Poached eggs can be stored in a bowl of warm water until ready to place on English muffins. They can also be cooked up to three days ahead, stored in a bowl of water in the refrigerator. To reheat, add the eggs to a bowl of hot tap water and let them sit for at least 15 minutes. Hollandaise should be made just before cooking ham and toasting English muffins. It can be kept warm in a covered pot on a warm spot of the stove. Do not reheat directly over a flame or it will curdle and break.
Heat a medium skillet over medium heat. Place 6 slices of the Canadian bacon in the skillet, and cook on medium until your preferred degree of doneness is reached. Remove browned Canadian bacon from heat and set aside.
Separate 3 English muffins in half toast all 6 pieces.
Prepare the poached eggs: Fill a medium, deep pot with cold water. Add 1 tablespoon of white vinegar to the water.
Crack 6 eggs into 6 small bowls. You will want to crack your eggs individually and keep them separated.
Place the deep pot of water on a burner over high heat, and bring the water almost up to the boiling point. You don’t want the water to boil the temperature should be right below a simmer, about 180ºF.
Give the water a swirl with a spoon so there’s a gentle whirlpool action. As the water is still whirling, carefully drop the eggs into the water one by one.
Allow the eggs to cook for two or three minutes, until the whites are set. Using a slotted spoon, carefully remove each egg from the water. Drain them on paper towels.
Now, plate the eggs Benedict: Set two toasted halves of each English muffin, side by side and open-faced, on each of three plates.
Place a slice of cooked Canadian bacon on each of the 6 halves, then top each with one poached egg per muffin.
Ladle warmed sauce over each egg, and season with salt and pepper to taste.
Julia Child's Eggs Benedict
Ingredients US Metric
- For the hollandaise sauce
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon fresh lemon juice, or more if needed
- 12 to 16 tablespoons very soft unsalted butter (6 to 8 oz)
- Salt, to taste
- Freshly ground white pepper, to taste
- For the poached eggs
- 2 tablespoons distilled white vinegar, per 2 quarts (1.9 l) water
- 4 large eggs, the fresher the better
- For the eggs Benedict
- 4 slices of brioche or home-style white bread, cut into 4-inch (10-cm) rounds, or 2 split and toasted English muffins
- 4 to 8 slices prosciutto, boiled ham, cooked strip bacon, or Canadian bacon
- 4 warm poached eggs
- 1 cup hollandaise sauce
- Freshly ground pepper
Whisk the yolks, water, and lemon juice in a saucepan that’s off the heat for a few moments, until the mixture is thick and pale. (This prepares them for what is to come.)
Place the pan over moderately low heat and continue to whisk at a reasonable speed, reaching all over the bottom and insides of the pan where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue.) As they cook, the eggs will become frothy and increase in volume and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove the pan from the heat.
Add the soft butter in spoonfuls, whisking constantly to incorporate each addition before adding more. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency that you want.
Season the hollandaise sauce lightly with salt and a dash of cayenne pepper, whisking it well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
Fill the pan with of 2 to 3 inches of warm water, add the vinegar, and bring to a slow boil.
Rapidly crack and open each egg into the water, holding the shell as close to the surface as possible. The eggs will cool the water adjust the heat to maintain a slow simmer. After a few moments, when the whites have just begun to set, drag the back of the slotted spoon gently across the top of the eggs, to move them off the pan bottom so they don’t stick. Cook the eggs for about 4 minutes, adjusting the heat as necessary.
To test for doneness, lift 1 egg from the water with the slotted spoon and gently press both white and yolk. The whites should feel fully set but not too firm, and the yolks very soft. If you prefer firmer eggs, poach the eggs longer.
When the eggs are set the way you like them, remove the eggs from the saucepan with the slotted spoon or strainer and immerse them in a bowl of warm tap water to wash off the vinegar. Set the spoon on a clean towel (or folded paper towels) for a moment to remove excess water. Immediately assemble the eggs Benedict.
Just before serving, toast the bread circles or muffins lightly, butter both sides, and warm the ham or prosciutto in a frying pan with a tablespoon butter.
Center the toast rounds on each warm serving plate. Drape a slice (or 2) of ham, prosciutto, or bacon over the toast and top it with a poached egg. Spoon some hollandaise sauce generously over each egg and top with a few grinds of black pepper. Serve immediately.
The name sounds fancy-dancy and trés too-too, but it’s really just a simple substitution. Instead of using prosciutto, ham, or bacon (US or Canadian), swap in slices of smoked salmon. Then just spoon on the Hollandaise sauce, and you’re brunch-ready.
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Eggs Benedict History and Recipe
This egg dish is specially great for weekend breakfast or brunch, or a unique evening meal. To be honest with eveyone, I often cheat on making the Hollandaise Sauce and use the Knorr Hollandaise Sauce mix (no ones seems to notice).
Learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.
Eggs Benedict History:
Historians give credit to two versions of the origin of Eggs Benedict:
1860s – Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1936-1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a’ la Benedick (Eufa a’ la Benedick) in his cookbook called The Epicurean published in 1894:
Eggs la Benedick – Cut some muffins in halves crosswise, toast them without allowing to brown, thn place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins one each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce.
1894 – The following story appeared in the December 19,1942 issue of the weekly New Yorker Magazine “Talk of the Town” column and is based on an interview with Lemuel Benedict the year before he died.
In 1894, Lemuel Benedict, a Wall Street broker, who was suffering from a hangover, ordered“some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce” at the Waldorf Hotel in New York. The Waldorf’s legendary chef, Oscar Tschirky, was so impressed that he put the dish on his breakfast and luncheon menus after substituting Canadian bacon for crisp bacon and a toasted English muffin for toasted bread.
1896 – Fannie Merritt Farmer’s (1857-1915) revised, edited, and reissued Mary J. Lincoln’s cookbook called The Boston Cooking-School Cook Book. In it is a recipe for Eggs la Benedict. The recipe is as follows:
Eggs la Benedict – Split and toast English muffins. Sautcircular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II, diluted with cream to make of such consistency to pour easily.
Eggs Benedict Recipe
Eggs Benedict is usually a dish people shy away from. Hollandaise sauce is notorious for failing but I&rsquom sharing with you a cheats version. This sauce will still taste exactly the same as traditional Hollandaise Sauce but will only take you about 5 minutes to make. So if you would like to make Eggs Benedict for brunch this weekend then simply follow this recipe.
Make sure to watch the video here for a more in depth tutorial.
Serves 4 | Calories 606 | Fat 44g | Protein 25g
Carbs 27g | Sugar 3g | Sodium 964mg
2/3 Cup / 5.3 oz / 150 g Butter
2 Egg Yolks
1/2 Tablespoon / 0.25 oz / 7.5 ml White Vinegar
1/2 Tablespoon / 0.25 oz / 7.5 ml Lemon Juice
Salt and Pepper
4 English Muffins
4 slices of Ham
Cut the butter into cubes and place in a saucepan to melt. Add the egg yolks, vinegar and lemon juice into a blender and blend for about a minute until the mixture is light and frothy. Once the butter is hot and bubbling, remove it from the heat and slowly pour it into the egg yolk mixture with the blender running. Pour the butter in as slowly as you possibly can because if it is added too fast the sauce can curdle. Once the butter has been added pour the sauce into a bowl and season with salt and pepper. This sauce will keep for a few hours at room temperature, it cannot be put in the fridge as it will curdle.
Cut the english muffins in half and place into the toaster to toast. Poach the eggs in a pan or pot with vinegar. If you are not sure how to poach eggs check out this video for a couple of different methods. Place your english muffins on a plate and top with some ham. Place the eggs on top and cover with a generous amount of hollandaise sauce.