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!

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.

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.

The true history of the eggs Benedict is as murky as the identity of the human who created the eggs Benedict in the first place. According to Delmonico's legend, eggs Benedict was created for and named after restaurant regulars Mr. and Mrs. LeGrand Benedict in the 1860s.

Hollandaise sauce is a rich, buttery sauce freshened with the lightest touch of lemon. Despite having “Holland” in its name, it's generally agreed among chefs that Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after a small town in Normandy famous for its butter and cream.

Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). Warmer yolks = warmer sauce.

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.

What are the three types of Eggs Benedict? ›

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.

Eggs Benedict is a traditional American breakfast and brunch recipe that originated in New York City. It consists of an English muffin, cut in half, toasted, and topped with Canadian bacon, poached eggs, and classic French hollandaise sauce.

Ingredients: Eggs Benedict typically consists of toasted English muffins, ham or Canadian bacon, poached eggs, and Hollandaise sauce, while an egg sandwich is made with eggs, cheese, and a choice of meat (such as bacon, ham, or sausage) served on a roll, bagel, or bread.

Eggs offer protein, and an English muffin isn't too bad for you. 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.