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Brief Overview
Eggs Benedict is one of those dishes that manages to feel both indulgent and refined. It’s a staple of American brunch culture, often served with a touch of elegance. It’s a harmony of textures and flavours that feels like a small celebration on a plate.
What makes it so enduring is its balance. The crisp muffin, the silky yolk, the rich hollandaise, each element plays its part without overpowering the others. It’s a dish that rewards attention to detail and delivers comfort in a thoughtful, satisfying way.
What Is Eggs Benedict?
Eggs Benedict is built on a few simple components that come together to form something special. A toasted English muffin forms the base, topped with a slice of Canadian bacon or ham, followed by a poached egg with a runny yolk. It’s finished with a warm, buttery hollandaise sauce.
The combination offers a bit of everything: the crispness of the muffin, the savoury meat, the delicate poached egg, and the tangy richness of the sauce. It’s filling, but not heavy, elegant, but grounded.
Ingredients and Taste
Classic Eggs Benedict uses four main parts: English muffins, poached eggs, Canadian bacon, and hollandaise sauce. The muffins add a crunchy texture that holds everything together. The bacon or ham gives the dish its salty depth, while the egg brings softness and warmth.
The hollandaise is what ties it all together. Made with egg yolks, butter, and lemon juice, it’s smooth and lightly tangy. The result is a dish that balances richness with brightness, offering a flavour that’s both comforting and lifted by just the right amount of acidity.
A Taste of History
Despite the French influence in the sauce, the dish itself was born in New York City. One story credits the Waldorf Hotel in the 1890s, where a guest created the combination during breakfast. Another version points to Delmonico’s restaurant, known for its early innovations in fine dining.
Whichever version you believe, what’s clear is that the dish caught on quickly. It became a fixture in American brunch culture, adapted with ingredients like smoked salmon, spinach, or even crab cakes, but the original still holds its own.
Eggs Benedict isn’t just about taste, it’s about occasion. Whether served in a quiet kitchen or a bustling café, it invites you to slow down and enjoy something made with care. It’s a dish that captures the pleasure of breakfast done well.
How to make Traditional Eggs Benedict
Eggs Benedict is a classic American breakfast dish that combines poached eggs, toasted muffins, savoury bacon, and a rich hollandaise sauce. It’s a dish that rewards timing and care, with each element prepared to complement the others. See the recipe card at the bottom for printable directions
Ingredients
For the hollandaise sauce
- 3 large egg yolks
- 150 g unsalted butter, melted and warm
- 1 tablespoon fresh lemon juice
- Pinch of cayenne pepper
- Salt to taste
For the eggs Benedict
- 4 English muffins, split
- 8 slices Canadian bacon or ham
- 8 large eggs
- 1 tablespoon white vinegar (for poaching)
- Chopped chives or parsley (optional, for garnish)
Cooking Instructions
Step 1: Prepare the Hollandaise Base
In a heatproof bowl, whisk the egg yolks with lemon juice and a pinch of salt until smooth. Place the bowl over a saucepan of gently simmering water, ensuring the base doesn’t touch the water. Whisk constantly until the mixture thickens slightly.
Step 2: Emulsify the Sauce
Slowly drizzle in the warm melted butter while whisking continuously. The sauce should become smooth and glossy. Remove from heat and stir in cayenne. Keep warm by placing the bowl over warm water, whisking occasionally.
Step 3: Toast the Muffins
Preheat your oven to 160°C (fan 140°C). Place the split muffins on a baking tray and toast for 8 to 10 minutes until golden. Alternatively, toast them in a pan or toaster until crisp. Set aside and keep warm.
Step 4: Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon for 2 to 3 minutes per side until lightly browned and heated through. Transfer to a plate and cover loosely with foil to keep warm.
Step 5: Prepare the Poaching Water
Fill a wide saucepan with water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl or ramekin to make transferring easier.
Step 6: Poach the Eggs
Create a gentle whirlpool in the water and slide in one egg at a time. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining eggs.
Step 7: Assemble the Base
Place two toasted muffin halves on each plate. Top each half with a slice of warm bacon. This forms the foundation for the eggs and sauce.
Step 8: Add the Poached Eggs
Carefully place one poached egg on top of each bacon topped muffin. Ensure the eggs are well drained to avoid watering down the sauce.
Step 9: Spoon Over the Hollandaise
Generously spoon the warm hollandaise sauce over each egg. The sauce should gently cascade over the sides without overwhelming the dish.
Step 10: For Serving
Garnish with chopped chives or parsley if desired. Serve immediately with a side of lightly dressed greens or roasted tomatoes for contrast.
Cooking Tips for Perfect Eggs Benedict
- Use fresh eggs for poaching to help the whites hold their shape
- Keep the hollandaise warm but not hot to avoid splitting
- Toast muffins until crisp to support the sauce and egg
- Poach eggs just before serving for best texture
- Whisk hollandaise constantly to maintain a smooth emulsion
Eggs Benedict (Poached Eggs on English Muffin)
Ingredients
For the hollandaise sauce
- 3 large egg yolks
- 150 g unsalted butter melted and warm
- 1 tablespoon fresh lemon juice
- Pinch of cayenne pepper
- Salt to taste
For the eggs Benedict
- 4 English muffins split
- 8 slices Canadian bacon or ham
- 8 large eggs
- 1 tablespoon white vinegar for poaching
- Chopped chives or parsley optional, for garnish
Instructions
- In a heatproof bowl, whisk the egg yolks with lemon juice and a pinch of salt until smooth. Place the bowl over a saucepan of gently simmering water, ensuring the base doesn’t touch the water. Whisk constantly until the mixture thickens slightly.
- Slowly drizzle in the warm melted butter while whisking continuously. The sauce should become smooth and glossy. Remove from heat and stir in cayenne. Keep warm by placing the bowl over warm water, whisking occasionally.
- Preheat your oven to 160°C (fan 140°C). Place the split muffins on a baking tray and toast for 8 to 10 minutes until golden. Alternatively, toast them in a pan or toaster until crisp. Set aside and keep warm.
- In a skillet over medium heat, cook the Canadian bacon for 2 to 3 minutes per side until lightly browned and heated through. Transfer to a plate and cover loosely with foil to keep warm.
- Fill a wide saucepan with water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl or ramekin to make transferring easier.
- Create a gentle whirlpool in the water and slide in one egg at a time. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining eggs.
- Place two toasted muffin halves on each plate. Top each half with a slice of warm bacon. This forms the foundation for the eggs and sauce.
- Carefully place one poached egg on top of each bacon topped muffin. Ensure the eggs are well drained to avoid watering down the sauce.
- Generously spoon the warm hollandaise sauce over each egg. The sauce should gently cascade over the sides without overwhelming the dish.
- Garnish with chopped chives or parsley if desired. Serve immediately with a side of lightly dressed greens or roasted tomatoes for contrast.
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