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.
[This was an award acceptance at the Cordon-Bleu — mainly because they missed the dash of white wine.]


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.


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!


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 :-)


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.


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

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.]


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.


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!


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.



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.


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.


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


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!


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.


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.


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.


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


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


The hollandaise was super easy — use a hand blender.


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!


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


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


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)


What is Eggs Benedict ingredients? ›

Eggs Benedict is a brunch specialty consisting of hot buttered English muffins, Canadian-style bacon, and poached eggs topped with a rich homemade Hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world!

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 a true Eggs Benedict? ›

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.

What is the hollandaise sauce made of? ›

hollandaise sauce, one of the classic sauces of French cooking, made of butter, egg yolks, lemon juice, and pepper and usually served on fish, eggs, or vegetables.

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 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 does hollandaise sauce taste like? ›

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.

Why are eggs Benedict so high in calories? ›

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.

Are the eggs in eggs Benedict supposed to be runny? ›

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 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.

Are poached eggs the same as Eggs Benedict? ›

What is the difference between poached eggs and eggs Benedict? Eggs Benedict are poached eggs but they also have a meat usually Canadian bacon and a holllandaise sauce and served on English muffin.

Is Eggs Benedict meant to be hot? ›

Toast the muffins then place in the oven to stay warm; Make Hollandaise Sauce – my method takes 90 seconds flat, and it will stay warm for 15 minutes. Even at room temp is fine – you just don't want it cold; Poach the eggs using my Easy Method so you can make 8 eggs in 2 batches (so there will be no need to reheat).

What is the most common mistake in hollandaise sauce? ›

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

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.

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).

Why is it 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.

What is the difference between Eggs Benedict and poached eggs? ›

Poached eggs are eggs that you crack, put into boiling water and leave to cook. Poached eggs are used in dishes such as Eggs Benedict, which is an egg on a slice of ham on an English muffin and topped with Hollandaise sauce, and eggs Florentine, which is the same dish that just substitutes spinach for ham.


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