Classic Eggs Benedict

Classic Eggs Benedict

Our story

Kim and Tyler are avid travelers, and they love to seek out new brunch spots wherever they go. On a recent trip to Europe, they stumbled upon a tiny hole in the wall restaurant that served the most incredible Eggs Benedict they’d ever tasted.

The restaurant was packed with locals, and the atmosphere was lively and welcoming. They ordered two plates of Eggs Benedict and watched as the chef expertly poached the eggs and ladled the velvety hollandaise sauce over the top. When the plates arrived, they were blown away by the rich and complex flavors.

As they ate, they talked about how the eggs were perfectly poached and how the yolks drizzled out onto the bacon. This definitely will become a brunch staple for Kim and Tyler! We wanted to learn how to make eggs benedict at home, and this is a fool proof way to bring restaurant quality food to your own kitchen table!

A bit of history about eggs benedict:

Eggs Benedict is a beloved brunch dish that has been enjoyed for over a century. Its origins are somewhat disputed, with a few different theories about how it came to be. One story suggests that it was created in the late 1800s by a wealthy New Yorker named Lemuel Benedict. According to the story, Benedict walked into the Waldorf Hotel in New York City and requested a dish of toast, bacon, poached eggs, and hollandaise sauce. The maitre d’hotel, Oscar Tschirky, was so impressed with the dish that he added it to the hotel’s menu, naming it after Benedict.

Another theory is that Eggs Benedict was created by a chef named Charles Ranhofer, who worked at the famous Delmonico’s restaurant in New York City. Ranhofer included a similar dish called Eggs a la Benedick in his 1894 cookbook, The Epicurean. The dish consisted of “two toasted muffins, a thin slice of ham, and two poached eggs, each egg on a muffin half, topped with Hollandaise sauce.”

Regardless of its origins, Eggs Benedict quickly became a popular breakfast and brunch dish in the United States and around the world. It’s a rich and indulgent dish, often reserved for special occasions or leisurely weekend brunches.

So why do we eat Eggs Benedict for brunch? Brunch is a combination of breakfast and lunch, typically served on weekends or holidays. It’s a time to gather with friends and family, enjoy a leisurely meal, and perhaps indulge in a mimosa or two. Eggs Benedict fits perfectly into the brunch tradition, with its rich and flavorful components and luxurious hollandaise sauce.

If you’re looking to make Eggs Benedict at home, here are a few tips to help you achieve the perfect dish:

  1. Start with quality ingredients. Look for fresh, high-quality eggs, Canadian bacon, and English muffins. Fresh ingredients will make a noticeable difference in the final dish.
  2. Poach the eggs properly. Poaching eggs can be tricky, but with a little practice, it’s easy to get the hang of it. Use fresh eggs, and add a little vinegar to the poaching water to help the eggs hold together. Gently lower the eggs into the water, and use a slotted spoon to remove them when they’re done.
  3. Toast the English muffins until they’re golden brown and crispy. This will provide a nice contrast to the soft poached eggs and velvety hollandaise sauce.
  4. Make the hollandaise sauce from scratch. While it can be tempting to use a packaged mix or pre-made sauce, there’s nothing quite like homemade hollandaise. Use fresh egg yolks, lemon juice, and melted butter, and whisk the mixture until it’s thick and creamy.
  5. Serve immediately. Eggs Benedict is best served hot and fresh. Don’t let it sit too long before serving, or the eggs and sauce may become cold and unappetizing.

If you enjoyed this recipe, check out the other recipes on the blog!

Kims Eatery - Eggs Benedict Lunch Restaurant review

Classic Eggs Benedict

Eggs Benedict is a classic breakfast dish that consists of a toasted English muffin, topped with Canadian bacon, a poached egg, and hollandaise sauce. It’s a dish that has been enjoyed for over a century and is a favorite of brunch-goers everywhere. However, the perfect Eggs Benny can be hard to come by.
Cook Time 20 hrs
Course Breakfast
Cuisine American
Servings 4 people
Calories 650 kcal

Equipment

  • Large pot for poaching eggs
  • Small saucepan for melting butter
  • Small bowl or ramekin for cracking eggs
  • Whisk or spoon for creating a whirlpool in the poaching water
  • Slotted spoon for removing poached eggs from the water
  • Skillet for heating Canadian bacon
  • Toaster for toasting English muffins

Ingredients
  

For the hollandaise sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter melted and hot
  • Salt and pepper to taste

For the Eggs Benedict:

  • 4 English muffins split and toasted
  • 8 slices Canadian bacon
  • 8 large eggs
  • 2 tablespoons white vinegar
  • Salt and pepper to taste
  • Chopped chives or parsley for garnish optional

Instructions
 

  • To make the hollandaise sauce, start by melting the butter in a small saucepan over low heat. Make sure the butter is hot but not browned.
  • In a small bowl, whisk together the egg yolks and lemon juice until pale and thick.
  • Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Continue whisking the egg yolks until they start to thicken, about 1-2 minutes.
  • Slowly add the melted butter to the egg yolks, whisking continuously until the sauce is smooth and thick. Season with salt and pepper to taste.
  • Keep the hollandaise sauce warm by placing the bowl over a pot of warm water.
  • To make the Eggs Benedict, start by heating a large pot of water with 2 tablespoons of white vinegar until it comes to a gentle simmer.
  • Crack each egg into a small bowl or ramekin.
  • Use a whisk or spoon to create a whirlpool in the pot of simmering water. Slowly pour each egg into the center of the whirlpool.
  • Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain.
  • While the eggs are poaching, heat the Canadian bacon in a skillet until heated through.
  • To assemble the Eggs Benedict, place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon, followed by a poached egg.
  • Drizzle hollandaise sauce over the eggs and garnish with chopped chives or parsley if desired.
  • Serve immediately and enjoy!

Notes

Tips for Success:
Use fresh eggs for poaching. Fresh eggs will hold together better in the water and create a neater appearance.
Make sure the water is not boiling, but only simmering. Boiling water will cause the eggs to break apart.
Toast the English muffins until they are golden brown and crispy. This will give the dish a nice texture and prevent the muffins from becoming soggy.
Keep the hollandaise sauce warm by placing the bowl over a pot of warm water. This will prevent the sauce from separating and becoming too thick.
Don’t be afraid to adjust the seasoning in the hollandaise sauce to your liking. Some people prefer a tangier sauce, while others prefer a milder one.
Keyword breakfast, Recipes

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