Easy Eggs Benedict Recipe (2024)

FAQs

What are the ingredients in Egg Benedict? ›

Eggs Benedict Ingredients

These are the ingredients you'll need to make this eggs Benedict recipe: For the Hollandaise: egg yolks, lemon juice, water, Worcestershire sauce, white pepper, butter, and salt. For the eggs Benedict: distilled white vinegar, eggs, Canadian-style bacon, English muffins, and butter.

The secret is in the perfectly poached eggs and a no-fail hollandaise sauce.

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.

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.

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.

Traditionally due to the hollandaise sauce eggs, benedict is not considered to be a healthy breakfast special. However, with our alternative swaps, we've managed to reduce the number of calories and sugars used in this meal, making it a classic breakfast special going forward.

Worst: Eggs Benedict

The calories come in the high-fat Hollandaise sauce. When you're eating out, going light on the sauce can help. If you're making it at home, you can use an alternative, like crushed avocados -- think guacamole -- or low-fat cheese as a topping instead.

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!

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.

Is Eggs Royale the same as 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.

Eggs Royale: replace ham with smoked salmon. My personal favorite. Eggs Florentine: Replace ham with/add spinach sautéed in butter. Eggs Blanchard: Replace hollandaise sauce with Béchamel.

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.

Cackleberry Farm's famous pure white egg, the Arlington White, has a vibrant yellow yolk and not only looks incredible, they taste outstanding too. These golden treasures are collected by hand from free and lovingly nurtured chickens.

“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).

Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks.

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.

The butter breaks into minute droplets, while the egg yolk acts as an emulsifier, helping to keep those droplets dispersed, as well as thickening the sauce. What you get is a creamy, smooth sauce with a rich texture and mild flavor, perfect for topping eggs, fish, or vegetables.