Foolproof Eggs Benedict Recipe (2024)

FAQs

What is the secret of Eggs Benedict? ›

Hollandaise can break, which means the butter and eggs will separate. The secret is all in the butter–make sure the butter is hot, but not too hot, add it slowly, and don't add too much!

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.

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 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.

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.

The two eggs any style plates are usually priced low because of the volume they make, the ease to put it together. Eggs Benedict is often much more because of the number of items needed as well as the time to make poached eggs and hollandaise sauce.

In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

One egg yolk will typically absorb one cup of oil. Eggs are also used as a binding emulsifier in several classic sauces. An example is hollandaise sauce, which is a rich, hot, and creamy sauce usually prepared by beating cold butter cubes into warmed egg yolks and adding lemon juice.

Eggs Florentine: The History

In France, anything served on a bed of spinach became “Florentine” because Catherine de Medici came from Florence. Serving a poached egg on a bed of greens with a mother sauce was a common breakfast dish, and toast would likely have been served on the side.

Can you buy hollandaise sauce in the supermarket? ›

Hollandaise & Bearnaise Sauce - Tesco Groceries.

Buy Maille Hollandaise Sauce 200mL | Coles.

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.

Yes, it always should include some kind of ham / pork product! Eggs Royale is with smoked salmon instead of ham and Eggs Florentine is with spinach instead of ham/smoked salmon.

Eggs Benedict

Traditionally, a poached egg is served on top of an English muffin with ham or Canadian bacon and Hollandaise sauce. Twists on this traditional version may replace the ham with tomato, spinach, smoked salmon, crab cakes, or even lobster.

Worst: Eggs Benedict

The calories come in the high-fat Hollandaise sauce. When you're eating out, going light on the sauce can help.

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.

While a poached egg is cooked directly in hot water, a coddled egg is cooked in a ramekin, small jar or egg coddler which is placed inside a water bath, where the gentle transfer of heat through the ramekin cooks the egg. It is meant to be eaten right out of the cooking vessel, not taken out and placed on a plate.

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.