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.

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.

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!

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.

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.

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.

You can; I've seen hollandaise sauce in jars in all the major supermarkets, and also fresh chilled in a pouch or tub in Waitrose, and also from M&S (and therefore also Ocado).

Buy Maille Hollandaise Sauce 200mL | Coles.

What are the different types of Eggs Benedict? ›

What is Hollandaise Sauce? If you've never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It's a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy.

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.

'The makeup of the eggs Benedict is great, however the issue is the Hollandaise sauce. It's basically like having mayonnaise all over your meal. It's really high in saturated fats, which means it is quite high in calories. '

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.

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.

For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Adding some or all of the sugar before you begin beating the egg whites will result in less volume.