35 Best Eggs Benedict Recipes (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.

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. It was popularized in New York City.

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.

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.

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 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.

One of the possible creators of Eggs Benedict is Delmonico's, located in New York City's Financial District. Many credit Delmonico's, which first opened in 1827, to be the first fine dining restaurant in America. Supposedly, Delmonico's created the dish for Mr. and Mrs.

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Eggs Benedict is also an excellent source of protein. Eggs provide protein and are also rich in other nutrients, such as vitamin D and choline. Canadian bacon or ham is also a substantial source of protein! Finally, eggs Benedict is versatile and can be customized to suit individual tastes.

Continue whisking until the mixture thickens and reaches a luxurious consistency akin to that of traditional hollandaise. White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes.

Is egg Florentine same as egg Benedict? ›

Eggs Florentine combines the natural goodness of sautéed spinach with the classic components of Eggs Benedict. Sliced and toasted English muffins provide a firm foundation, while a generous portion of sautéed spinach, delicately seasoned with garlic and spices, takes center stage.

Sparkling wine.

The wines' bright acid and bubbles scrub your palate in between bites of rich eggs and buttery hollandaise sauce. If you want to splurge, serve Blanc de Blancs Champagne, which is made from Chardonnay. For something less expensive, try sparkling wine from Alsace, known as Crémant d'Alsace.

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.

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!

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.

“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).

The most important thing is for both the eggs and the Hollandaise to be hot, so be sure to a) plunge the poached eggs back into the hot water just before serving, and b) make the Hollandaise at the very last minute.