Eggs Benedict Recipe (2024)

FAQs

What ingredients are in Eggs Benedict? ›

Making eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time.

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!

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.

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.

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.

Worst: Eggs Benedict

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

Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried tomato Hollandaise. A specialty of restaurants in the defunct Canadian retail chain Zellers. Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa (such as salsa roja or salsa brava) and Hollandaise sauce.

Eggs Benedict is also an excellent source of protein. Eggs provide protein and are also rich in other nutrients, such as vitamin D and choline. Canadian bacon or ham is also a substantial source of protein! Finally, eggs Benedict is versatile and can be customized to suit individual tastes.

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

Hollandaise & Bearnaise Sauce - Tesco Groceries.

Can you buy hollandaise sauce at the supermarket? ›

Buy Maille Hollandaise Sauce 200mL | Coles.

If you're eating your 'benedict' at lunchtime or for supper and don't want to drink fizz I'd go for a smooth dry white wine such as an unoaked or lightly oaked chardonnay or an Alsace pinot blanc. These choices will work with egg benedict variations with smoked salmon* or spinach too.

Over-Hard. An over-hard egg is an over-easy egg whose yolk is completely cooked through. It starts as a fried egg that's cooked on one side, then flipped and cooked yolk-side down until the yolk is no longer runny. You can also order your eggs "over-medium" if you'd like it somewhere in the middle.

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.

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.

Worst: Eggs Benedict

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