Eggs Benedict Recipe (2024)

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Timothy CLARK

The hollandaise is way too involved. Try this — for 2 people — in a microwave : 1. Gently melt 1-2 TB butter along with salt and pepper (white if you must). 2. Swirl in 1 egg yolk and 1 tsp white wine. Heat high stopping every 15 seconds to whisk. 3. after 1 minute or less, add 1 tsp lemon juice and swirl.
VOILÀ.
[This was an award acceptance at the Cordon-Bleu — mainly because they missed the dash of white wine.]

Tholzel

Poaching eggs has always been an iffy thing. One method to consider is to break each egg onto a square foot sheet of Saran wrap and tie the four ends together. Then you can lift them all up and lower then into boiling water at the same time--and pull them out at the same time--all equally done and all wonderfully together.

Keith Passaur

An easier way to make the sauce - no blender or double boiler. Cut refrigerated butter into 8 pieces Put four of the pieces into a small sauce pan with the eggs, lemon juice, etc. Put the heat on low and beat everything together with a whisk. Keep beating and as soon as the butter is almost all melted add another piece and keep doing so. This will maintain the temperature and that is all there is to it. I was taught this 40 years ago and it always works.

Susan Schneider

We have eggs benedict most Sunday mornings, and have tried so many of the 30-40 different versions. I always beginning cooking the meat first, then make the hollandaise, then toast the muffins while poaching the eggs. Actually it makes it all come together perfectly, rather than having to re-heat anything.

CindyLuhu

The simplest way to poach an egg is to break each egg into a separate small bowl, bring the water, 1 tsp salt & 1 Tbs vinegar to a hard boil in a 10" pan, turn off the heat, gently pour 2 eggs at a time into the water & cover the pan. After 4 minutes transfer the eggs to a paper towel using a slotted spoon. This yields perfect poached eggs every time!

nclocke

I appreciate all the comments. They have given me several ideas. The object of my affection loves eggs Benedict. I intend to learn how to prepare them so the day after we cross that threshold I can surprise her with breakfast in bed.... Wish me well :-)

Brian

Here's the problem with poaching eggs. There are actually TWO whites in every egg- the thin outer white and thicker inner white. The thin white is the 'flyaway' one. Remove it by using a sieve. Nice poached eggs halfway there

Gary

PLEASE stop using vinegar in the water. Someone somewhere started doing this and the rest of us end up eating eggs Benedict tasting like vinegar. It is not required and destroys the subtle egg/ham/butter flavour. I’ve stopped ordering them in restaurants because one never knows if they will taste like Eggs Benedict or Slat and Vinegar Chips.

The hollandaise

The hollandaise is way too involved. Try this — for 2 people — in a microwave : 1. Gently melt 1-2 TB butter along with salt and pepper (white if you must). 2. Swirl in 1 egg yolk and 1 tsp white wine. Heat high stopping every 15 seconds to whisk. 3. after 1 minute or less, add 1 tsp lemon juice and swirl.VOILÀ.[This was an award acceptance at the Cordon-Bleu — mainly because they missed the dash of white wine.]

Karlis

I had my version of Benedict for lunch today. I melt the butter in the microwave rather than in a double boiler. For the eggs, I crack them in a pan with some butter, then immediately add half a glass of water and then cover the pan to let them steam. That produces an egg with a firm white and still a liquid yolk. We don't have English muffins here in Latvia, where I live, so instead it was buttered toast. Much easier than poaching and delicious.

kathleen

The classic is rather boring. I do VA country ham with tomato slices and a touch of mustard in the sauce; fresh crab with avocado slices and maybe a pinch of Old Bay; smoked salmon and water cress with mustard and dill added to the sauce. My guests go nuts!

LynnG

This process ends up with room temperature eggs benedict. After taking the eggs out of the hot cooking water, an ice bath to stops the cooking. (If serving several people this allows you to have all the plates ready at the same time. You can even poach the eggs the night before, refrigerated) Leave the hot water on the stove. When toast, bacon, sauce are ready briefly reheat the eggs in the hot water. Remove with slotted spoon onto a paper towel and roll onto the muffin.

cindy

L.G.

As I understand it, migrating molecules from boiled plastic wrap is also iffy. Silicone egg-poaching pouches are reportedly more chemically-stable. They work very well; put a bit of butter in each poacher, put them in the pan of boiling water (lid on) until the butter melts, take them back out, break an egg in each, and return to the pan of boiling water (lid on) until the eggs are done. You use a butterknife to help the egg out of the poaching-pouch, but often it just slips out.

ChefWilly

Insure that your blender cup is warm (not hot) with a rinse of hot tap water. Butter at 140 degrees F will make a perfect hollandaise.

Tim

Everyone coming here with their alt methods. The way described is the right way and the easiest way…🤷‍♂️

Jon

I like to think I'm pretty open-minded and Eggs Benedict is one of my favorites but I hated this recipe- Hollandaise was complicated and came out tasting terrible. Way too spicy; the cayenne amount shown is way too much- the method shown for poaching eggs simply does not work. You can't make four eggs in one pot, and trying to use a pot big enough causes the eggs to all fly apart wasting most of the white. Eggs came out ugly and gross looking and the water was coated in filmFrustatibg

John Anderson

surprisingly straight forward! followed instructions carefully & we loved the result!

Matt

I had trouble finding the right heat for the water to poach the eggs (“simmering” is a bit vague for someone with as little experience as myself. For what it’s worth to anyone else, I eventually found that my eggs were perfectly poached after 4 minutes in 175F - 180F degree water.

Jim

While I accept that runny is the standard for Eggs Benedict, this inspires me to reflect that too many people assume "poached egg" *always* means "runny yolk."As if "fried egg" or "boiled egg" implied a degree of doneness, when each of those methods gives you control. You can have a runny yolk, or a dry chalky one, or anything in between -- fried, boiled, or poached.Yet on more than one occasion I've had someone turn down my offer of a poached egg: "I don't like those. Too runny."

bob mc boberstien

I think that it’s better to let the water boil and then put the eggs in with the water swirling clockwise.

Jim

I don't know why people commonly assume "poached egg" has to mean "runny yolk."Poaching is a method. As with boiling or frying an egg, you can choose a less or more well-cooked result to suit your preference.Personally I like to poach my eggs until the yolks are "jammy" -- just barely set enough not to spurt all over the plate upon my first forkful. It is, as other commenters have noted, a tricky matter of timing. But so is a soft-boiled egg.

Fred

Much easier: First, ditch the Canadian bacon. Nothing is less interesting or has less flavor. In its place use country or smoked ham. For the hollandaise, put everything but the sizzling hot butter in a narrow container. Using an immersion blender, blend the ingredients continuously as you add the butter in a controlled pour. The sauce will be ready in seconds. Roll the shelled eggs in plain boiling water for 20 to 30 seconds and immediately remove them. Then crack them into the simmering water

martin

wonderful recipe please keep us more informative by such a wonderful article.suvi cooking

Emily

The hollandaise was super easy — use a hand blender.

anna

I use my immersion blender for this and it works super well!

H Leben

For easy hollandaise: Whisk the egg yoke and lemon in a small saucepan over low heat. Add the butter and stir/beat constantly as the butter slowly melts. If sauce gets too hot add a tiny bit of water and it will fix it. I do this often!

Liz

Thank you to Keith Passaur who suggested a much easier way to make the Hollandaise sauce!! It came out perfect!

Melissa

Made for Christmas morning. I wish my mom had had the blender hollandaise recipe!

mattman

Is the microwave sauce recipe for real? I could not make it work (made a curdled mess) and the portion seems scant for two. I used leftover pulled pork for the meat.

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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.

What is the sauce made of in Eggs Benedict? ›

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.

How was original Eggs Benedict made? ›

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.

Are eggs supposed to be runny in Eggs Benedict? ›

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!

What is the difference between eggs royale and eggs benedict? ›

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.

What can I put on my eggs Benedict instead of hollandaise? ›

5 Alternative Takes on Hollandaise Sauce for Your Eggs Benedict
  1. Use red wine. For a heartier sauce (that's especially good with steak and eggs), reduce dry red wine and port instead of white wine.
  2. Make a cheese sauce. ...
  3. Brown the butter with capers. ...
  4. Add morels. ...
  5. Use avocado.
Nov 15, 2022

What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

What's the difference between Benedict sauce and hollandaise sauce? ›

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

What is Eggs Benedict called without ham? ›

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.

Why do they call them Eggs Benedict? ›

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.

Does Eggs Benedict always have bacon? ›

“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).

Should hollandaise sauce be served warm on Eggs Benedict? ›

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.

Should hollandaise sauce be hot or cold on Eggs Benedict? ›

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.

What is hollandaise sauce made of? ›

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.

Why are eggs Benedict so high in calories? ›

A Sunday morning favourite — a standard serve of eggs Bene and a side of bacon contains more than 1300 calories and 100g of fat in a single serve thanks to the creamy sauce and fat used in cooking.

How old was eggs Benedict when he died? ›

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.

Why are they called eggs Benedict? ›

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.

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