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The Perfect Eggs Benedict


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Eggs Benedict

While the dish's history is muddled, it doesn't take away from the fact that it's delicious. As long as you follow the basic principles behind each of these, you can create any type of eggs Benedict you crave — just make sure it has hollandaise.

Ingredients

For the hollandaise sauce

  • 1/2 Cup unsalted butter
  • 2 egg yolks
  • 1 Tablespoon fresh lemon juice
  • Pinch of salt

For the eggs Benedict

  • 2 lemon juice or vinegar
  • 2 eggs
  • 2 pieces Canadian bacon
  • 1 English muffin, halved, toasted, and buttered
  • Paprika, for garnish
  • Chopped chives, for garnish

Servings1

Calories Per Serving1223

Folate equivalent (total)134µg34%

Riboflavin (B2)0.8mg48.4%


13 Eggs Benedict Recipes Bound to Cure Boring Breakfasts

Eggs Benedict. One of those dishes that we all love but are a little too intimidated to make at home. Poaching the perfect eggs and making hollandaise sauce that doesn’t have the consistency of glue are two techniques that require skill, patience, and maybe a little bit of luck. But rest assured. You too can whip up a perfect cooked egg and velvety hollandaise. Just follow one of these 13 different recipes and you’ll be making eggs benedict like you graduated top of your class at the CIA.

This is your classic eggs Benedict recipe. Poached eggs, hollandaise sauce, and sliced ham on a toasted English muffin. Master this recipe and know it like the back of your hand—you’ll easily be the most popular person at your next friends getaway. Get our Classic Eggs Benedict recipe.

What do you get when you combine two of the best brunch dishes? Our steak and eggs benedict of course. For the hearty eater, this recipe swaps ham and hollandaise sauce with steak and béarnaise (another of the mother sauces). Extra points if you can name and make the other three. Get our Steak and Eggs Benedict with Béarnaise Sauce recipe.

If you’re tired of ham, or maybe a vegetarian that still eats eggs, give our recipe for asparagus benedict a try. We really think you’ll like our chevre sauce, made with goat cheese and Dijon mustard. Get our Asparagus Benedict with Chevre-Dijon Sauce recipe.

Crab is a popular substitute for ham in eggs benedict, especially if you are lucky enough to get access to some fresh stuff (hello Maryland!). Served on a fresh made lemon chive biscuit, our crab benedict is a special treat for brunch. Get our Crab Benedict and Lemon-Chive Biscuits recipe.

Put a Texas twist on eggs benedict with smoked BBQ brisket (try our Easy Slow Cooker BBQ Brisket recipe for dinner, and save leftovers for brunch), creamy avocado, and a spicy-sweet barbecue hollandaise sauce. For a Czech benedict, use kolache bread, a sweet Czech yeast roll that has a huge following in Texas too. Get the recipe.

Eggs-in-a-nest are always a crowd pleaser, so eggs-in-a-nest benedict is a no brainer. Just top the standard with some Canadian bacon and hollandaise sauce and voila! Get our Eggs-in-a-Nest Benedict Sandwiches recipe.

All the Southern favorites in a single benedict: Smithfield ham, fried green tomatoes, and a hollandaise sauce made with pimento cheese. Best served with a sweet tea. Get the recipe.

This is what Eggs Benedict would be if the dish was invented by a Jewish deli. Taken from The Artisan Jewish Deli at Home, this recipe uses pastrami and latkes (!) for the benedict experience. Get the recipe.

While you may have never ORDERED it, almost everyone has seen eggs Florentine on a diner menu. Eggs Florentine takes the benedict concept and substitutes sautéed spinach for the ham/meat/seafood component. Slightly healthier, equally delicious. Get the recipe.

Ever wonder what with all that leftover shrimp/crawfish the day after a low country boil? Well if you find yourself in that “unlucky position”, try out this recipe for eggs trivette from the blog Jason and Shawnda. Since you’ve already cooked the main protein, prep is as easy as poaching an egg and making the spicy, Creole hollandaise. Get the recipe.

Another southern take on EB (as the cool kids call it), this recipe from the Spicy Southern Kitchen features pulled pork over a fresh biscuit. Get the recipe.

Tired of all that traditional hollandaise sauce now that you’re a pro? Then take a stab at this recipe from How Sweet Eats and try your hand at avocado hollandaise. The avocado will still deliver that wonderful texture that you get from eggs while being a little friendly on the waistline. Of course, that is also counteracted by the fact that the meal is served over sweet corn cakes. Oh well. Get the recipe.

Civilized Caveman Cooking

Everything’s better on a waffle. Fried chicken. Ice cream. So it is too with eggs benedict. Try this recipe from Civilized Caveman Cooking and you’ll agree. Waffles > English muffins. Get the recipe.

This article was first published on May 17, 2015 and has been updated to fix formatting and replace some broken links.


The perfect eggs Benedict

1. Hollandaise sauce Combine the vinegar, juice and peppercorns in a small saucepan over medium heat and bring to the boil. Reduce the heat and let it simmer uncovered until the liquid is reduced by ½. Strain through a fine sieve into small heatproof bowl and set aside for 10 minutes.

2. Whisk the egg yolks into the vinegar mixture. Place the bowl over a small pot of simmering water but don&rsquot allow the water to touch the base of the bowl.Whisk the mixture over medium heat until thickened. Remove the bowl from the heat and gradually whisk in the melted butter in a thin steady stream, whisking constantly until the sauce is thick and creamy.

3. Eggs Half-fill a large shallow frying pan with water and bring to the boil. Break 1 egg into a cup, then slide into the pan. Repeat with 3 more eggs.

4. When all the eggs are in the pan, allow the water to return to the boil. Cover the pan, turn off the heat, and let it rest for about 4 minutes or until a light film of egg white sets over the yolks.Remove the eggs with a slotted spoon and drain on a paper towel. Cover to keep warm and repeat with the remaining eggs.

5. Divide the lettuce and ham between the rolls, top with eggs and hollandaise sauce and serve.


13 Eggs Benedict Recipes Bound to Cure Boring Breakfasts

Eggs Benedict. One of those dishes that we all love but are a little too intimidated to make at home. Poaching the perfect eggs and making hollandaise sauce that doesn’t have the consistency of glue are two techniques that require skill, patience, and maybe a little bit of luck. But rest assured. You too can whip up a perfect cooked egg and velvety hollandaise. Just follow one of these 13 different recipes and you’ll be making eggs benedict like you graduated top of your class at the CIA.

This is your classic eggs Benedict recipe. Poached eggs, hollandaise sauce, and sliced ham on a toasted English muffin. Master this recipe and know it like the back of your hand—you’ll easily be the most popular person at your next friends getaway. Get our Classic Eggs Benedict recipe.

What do you get when you combine two of the best brunch dishes? Our steak and eggs benedict of course. For the hearty eater, this recipe swaps ham and hollandaise sauce with steak and béarnaise (another of the mother sauces). Extra points if you can name and make the other three. Get our Steak and Eggs Benedict with Béarnaise Sauce recipe.

If you’re tired of ham, or maybe a vegetarian that still eats eggs, give our recipe for asparagus benedict a try. We really think you’ll like our chevre sauce, made with goat cheese and Dijon mustard. Get our Asparagus Benedict with Chevre-Dijon Sauce recipe.

Crab is a popular substitute for ham in eggs benedict, especially if you are lucky enough to get access to some fresh stuff (hello Maryland!). Served on a fresh made lemon chive biscuit, our crab benedict is a special treat for brunch. Get our Crab Benedict and Lemon-Chive Biscuits recipe.

Put a Texas twist on eggs benedict with smoked BBQ brisket (try our Easy Slow Cooker BBQ Brisket recipe for dinner, and save leftovers for brunch), creamy avocado, and a spicy-sweet barbecue hollandaise sauce. For a Czech benedict, use kolache bread, a sweet Czech yeast roll that has a huge following in Texas too. Get the recipe.

Eggs-in-a-nest are always a crowd pleaser, so eggs-in-a-nest benedict is a no brainer. Just top the standard with some Canadian bacon and hollandaise sauce and voila! Get our Eggs-in-a-Nest Benedict Sandwiches recipe.

All the Southern favorites in a single benedict: Smithfield ham, fried green tomatoes, and a hollandaise sauce made with pimento cheese. Best served with a sweet tea. Get the recipe.

This is what Eggs Benedict would be if the dish was invented by a Jewish deli. Taken from The Artisan Jewish Deli at Home, this recipe uses pastrami and latkes (!) for the benedict experience. Get the recipe.

While you may have never ORDERED it, almost everyone has seen eggs Florentine on a diner menu. Eggs Florentine takes the benedict concept and substitutes sautéed spinach for the ham/meat/seafood component. Slightly healthier, equally delicious. Get the recipe.

Ever wonder what with all that leftover shrimp/crawfish the day after a low country boil? Well if you find yourself in that “unlucky position”, try out this recipe for eggs trivette from the blog Jason and Shawnda. Since you’ve already cooked the main protein, prep is as easy as poaching an egg and making the spicy, Creole hollandaise. Get the recipe.

Another southern take on EB (as the cool kids call it), this recipe from the Spicy Southern Kitchen features pulled pork over a fresh biscuit. Get the recipe.

Tired of all that traditional hollandaise sauce now that you’re a pro? Then take a stab at this recipe from How Sweet Eats and try your hand at avocado hollandaise. The avocado will still deliver that wonderful texture that you get from eggs while being a little friendly on the waistline. Of course, that is also counteracted by the fact that the meal is served over sweet corn cakes. Oh well. Get the recipe.

Civilized Caveman Cooking

Everything’s better on a waffle. Fried chicken. Ice cream. So it is too with eggs benedict. Try this recipe from Civilized Caveman Cooking and you’ll agree. Waffles > English muffins. Get the recipe.

This article was first published on May 17, 2015 and has been updated to fix formatting and replace some broken links.


Storage Instructions

Can you make overnight eggs benedict casserole?

Yes, you can! Simply assemble the casserole and bake right before serving. If you can, make the 3-minute hollandaise sauce fresh, but my hollandaise sauce recipe post does have instructions for storing if you want to make it the day before.

Store leftover casserole in the refrigerator for 2-3 days.

Can you freeze eggs benedict casserole?

No, I do not recommend freezing the casserole, as it will change the texture of the eggs.

Reheating instructions:

Reheat the casserole in a 350 degree F oven, or in the microwave, until just heated through.


Notes

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.


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Ingredients

Step 1

Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.

Step 2

Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer egg to a medium bowl (eggs are more resilient than you think, but be careful not to break the protective ring of egg white surrounding yolk). This step might sound insane, but it eliminates the thin tentacle-like strands of egg whites that form when the egg hits the hot water.

Step 3

Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later on).

Step 4

Skim off and discard any foam or bits of egg white in pot. Return water to a bare simmer. Repeat poaching process with remaining 6 eggs.

Step 5

Do Ahead: Eggs can be poached 1 day ahead. Store in ice bath in fridge.

Hollandaise Sauce

Step 6

Heat butter in a medium saucepan over low until melted. Set aside ¼ cup melted butter for assembly. Transfer remaining butter to a small liquid measuring cup.

Step 7

Fill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Drain pitcher dry well. Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl stir in salt and cayenne. Taste and adjust seasoning, if needed (it will need a fair amount of salt to balance the acidity and fat). If sauce seems too thick, thin with 1–2 Tbsp. warm water and adjust seasoning as needed.

Step 8

Do Ahead: Hollandaise can be made 1 hour ahead. Transfer to a heatproof container, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

Assembly

Step 9

Preheat oven to 450°. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden brown around edges, 6–8 minutes.

Step 10

Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.

Step 11

To reheat eggs, bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.

Step 12

Place 1 poached egg atop ham. Season eggs with salt and black pepper. Spoon hollandaise sauce over. Top with chives and cayenne.

How would you rate Eggs Benedict for a Crowd?

Xcellemt recipe great time saver

I didn’t bother with the egg straining part. I make poached eggs often. I just rotate them in the boiling water so that the strings are minimal. I then remove them from the water with a slotted spoon, let them drain a few seconds on a paper towel, and then set them on the ham with any string underneath. They can’t be seen and if by chance they can be seen, they won’t be seen once you spoon the sauce over. If you’re doing them in advance, just cut the strings off before you heat them the second time.

I'm not a hollandaise expert, but I thought it tasted really good once it mixed with the egg yolk. And it was incredibly easy. I didn't need to cover it and place in hot water, keeping the sauce on top of my oven while it pre-heated and the muffins toasted kept it pretty warm. The poached eggs also turned out perfect. They were the best part. I did make them about 6 hours in advance. I strained the egg, but I didn't bother placing all the eggs in another bowl before poaching. I went straight from strainer to simmering pot. All eggs cooked for between 3-4.5 min, and they all turned out the same. I didn't want to dirty another bowl! Speaking of dishes, I didn't use a new dish to catch the strained egg either. I used some already dirty dish from breakfast. And when re-heating the eggs, I placed the eggs on my serving platter on the paper towel, then I assembled on my baking sheet, dried off my platter, then plated (rather than using a plate just to dry the re-heated eggs). Finally, I just made sure to leave a 1/4 of melted butter in my measuring cup after streaming into blender, rather than set aside in advance in yet another dish. Is it just me who is crazy about dishes? If so, sorry! Great recipe, but if you don't have a dish washer be careful. So many dishes if followed exactly as written!

The Poached eggs were definitely not foolproof and I don't recommend this method of putting them in the same bowl and then separating because it's hard to give each yolk the right amount of white as you slide them in. My sauce didn't thicken, but that was probably just my fault.

I am an Eggs Benedict connoisseur. I am extremely picky, I hate it. I pay top dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning with a nice breakfast since we had leftover smoked Salmon. I made the sauce per video and recipe word for word, dressed the homemade biscuits (no English muffins in home) with smoked Salmon, poached eggs,Hollandaise sauce, cayenne, capers and a couple of thinly sliced red onion. This is the way it's served at a high-end restaurant. It looked lovely, the eggs were perfect only I did not like the Hollandaise sauce. To me, it was too much lemon. I am not sure what is missing. I served wifey and she loved it. I had a bowl of cereal, big sighs. I will give it one more try when I am feeling adventurous and use less lemon. I appreciate your video and recipe. But for now, I'll continue to pay top dollar for my beloved Eggs Benedict & Salmon. Angel from The Bay

I made this for 6. Really good process for getting everyone served together. I did not make ahead but will next time. You just keep the cooked eggs in the melted ice water in the frig for a day or two, put them in warm to hot water for about 45 seconds and place the Canadian bacon. This is even an easier method for toasting the muffins and heating the bacon. Straining the eggs is a real bonus on serving presentation and they don't cook as long either. For ease, the eggs should be broken, strained, and kept separate otherwise the whites all want to mix together.


Eggs Benedict

First, bring a pot of water to a boil. While the water&rsquos boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado&rsquos really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don&rsquot let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it&rsquos all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

Note: To ensure that everything is hot at the time when it&rsquos ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.


What Is Eggs Benedict

Eggs Benedict is a typical dish composed of an English muffin, topped with a poached egg, Canadian bacon or sliced ham, and hollandaise sauce.

  1. To cook eggs benedict, first, gather all the ingredients.
  2. Then, prepare the hollandaise sauce – a mix of egg yolk, lemon juice, and melted butter seasoned with salt and pepper.
  3. Next, get the English muffin and Canadian bacon and lightly toast them in the same pan.
  4. While they cook, warm-up water to poach the egg.
  5. Once all cooked, assemble the ingredients and enjoy!

Origins of Eggs Benedict

Eggs benedict has different claims about its origins. Some claim it originated in the late 1800s in New York City. However, conflicting details of precisely where and how it originated exist.

One story says it started in Delmonico’s Restaurant, known as the country’s earliest fine-dining restaurant. LeGrand Benedict, a regular customer, asked chef Charles Ranhofer to create a new dish – eggs benedict.

Another story says that eggs benedict began at the Waldorf Hotel, ordered by a Lemuel Benedict. Whichever is true, both restaurants continue to serve eggs benedict. Thereafter, the dish became popular across the US and worldwide.


Watch the video: Eggs Benedict, das perfekte Frühstück mit pochiertem Ei! (October 2021).