Classic Eggs Benedict is an easy and elegant brunch dish. Comprising of an English muffin topped with Canadian bacon, poached eggs and Hollandaise sauce (made by whisking together whisked egg yolks and melted butter), it makes an impressive brunch presentation.

Delmonico’s has claimed that its signature dish was created by chef Charles Ranhofer for Mrs. LeGrand Benedict back in 1860; however, other restaurants (such as Waldorf-Astoria hotel ) also lay claim to it.

Origin

Eggs Benedict is a beloved breakfast or brunch classic, made up of two halves of an English muffin, Canadian bacon, poached eggs and hollandaise sauce. Though its exact roots remain unclear – most theories point towards New York City in the 1860s as being its point of origin – many enjoy its popularity today!

Some sources attribute Mrs. LeGrand Benedict with inspiring the creation of this dish; others assert that Wall Street stockbroker Lemuel Benedict ordered it after partying at Waldorf-Astoria Hotel. When Charles Ranhofer took over as chef, he created his version which quickly became a favorite with customers.

Eggs Benedict first originated with sliced pieces of ham instead of Canadian bacon and was served on buttered toast without English muffins. Oscar Tschirsky, the maitre d’hotel of Waldorf-Astoria Hotel, altered this original recipe by adding English muffins for his dish which we know now as eggs Benedict. Tschirsky also created other iconic recipes such as red velvet cake and the Waldorf salad salad – another achievement to his name!

Today, restaurants from Paris to Tokyo serve variations on this classic dish. Some chefs add smoked salmon in lieu of Canadian bacon while others vary the type and toppings used with eggs for variety. Some unique versions have even gained their own names such as Eggs Sardou (New Orleans), which includes sauteed spinach with anchovies.

No matter which version of its history is your favorite, all versions of eggs Benedict share one key characteristic in common: They all feature rich and flavorful ingredients with just the right balance of lemon or lime to balance out its creamy textures and savory tastes. Eggs Benedict makes for the ideal breakfast or brunch dish when looking to start your day right with something tasty yet healthy!

When creating the perfect eggs for Eggs Benedict, be sure to use fresh eggs that have been prepared with care at a low temperature. To aid with setting of whites, adding vinegar can be helpful; also be mindful not to have your water too hot as that would cause too rapid an egg cooking time and result in it turning mushy.

A Eggs Benedict breakfast

Eggs Benedict is a breakfast or brunch dish comprised of two toasted English muffin halves topped with Canadian bacon or ham and poached egg drizzled with hollandaise sauce, all on a toasted English muffin half. Although there have been multiple accounts as to its creation, most agree it originated in New York City during the late 1800s; furthermore there are numerous variations on this classic worldwide.

Poaching eggs is relatively straightforward and makes a wonderful dish for any special event or gathering. Once you understand how it works, though, perfect eggs will come easily every time. A simple solution would be bringing large pot of water to a boil with some white wine vinegar added before simmering it with eggs in it for 3 to 4 minutes before draining off before proceeding with poaching the rest.

Placing eggs atop ham-covered muffins may seem straightforward, but for best results it’s essential that they be served immediately after making the Hollandaise sauce as the egg will begin cooking as soon as it hits hot bread. If making large quantities, it might be easier to precook eggs beforehand and rewarm them in an ice water bath until assembly.

Hollandaise sauce is an irresistibly creamy blend of egg yolks, butter, lemon juice and sometimes cayenne pepper or other spices – creating a decadent sauce perfect for topping everything from eggs Benedict to steak! Plus it can easily be created using only a blender!

Classic Eggs Benedict will leave your guests speechless! This incredible brunch recipe combines crunchy Canadian bacon, poached egg and my homemade hollandaise sauce into one delicious breakfast dish that looks and tastes like it came straight out of a 5-star restaurant but is much simpler than you’d imagine!

Variations

Eggs Benedict might seem complicated to prepare, but it’s actually quite straightforward. All it requires is the correct order and timing of ingredients and timing so each element comes out cooked to perfection. If you’re making this brunch classic for a large group, prep some elements early: toast English muffins before sear them in the oven. Also prepare Hollandaise sauce ahead of time – simply reheat before assembly in hot water bowl.

First step to creating the perfect hollandaise is setting up a bain-marie (a metal pan or heatproof bowl with simmering water). Whisk egg yolks and vinegar until slightly foamy in another bowl; gradually whisk clarified butter in one third increments into this foamy mix while constantly whisking to prevent the yolks from coagulating and season with salt and pepper as needed.

Make the entire dish in advance if possible; poaching eggs isn’t an easy feat, so if you prepare your eggs by submerging them in an ice bath before placing them in the fridge until brunch day arrives they’ll be perfectly poached!

Eggs Florentine offers another delicious variation to eggs Benedict: replacing Canadian bacon with smoked salmon or wilted spinach (eggs Florentine). For something truly deli-style, switch out an English muffin for a toasted pumpernickel bagel and top it off with tomato slices sliced.

Add an elegant flair to your Eggs Benedict with salmon roe as an additional topping – this special ingredient may be more costly, but worth investing in for special events or holiday brunches.

Though a classic dish always works, adding variations such as toppings or variations to the hollandaise sauce can add extra flare. Think cayenne pepper or paprika for an unexpected kick of heat; everything bagel seasoning for extra flavor; or adding fresh chopped chives as garnish for an unforgettable brunch dish! Even adding truffle oil for an exquisite and irresistibly indulgent finish could add something truly unforgettable!

Storage

Egg Benedict is an exquisite breakfast dish featuring perfectly poached eggs, slices of ham or bacon and a delectable Hollandaise sauce. Perfect for special occasions and weekend morning brunching alike, Egg Benedict often leaves leftovers which prompt the question ‘Can you eat Egg Benedict tomorrow? The answer is yes but care must be taken in both storage and reheating in order to achieve maximum flavor and texture!’

Eggs Benedict requires careful storage and handling in order to remain delicious, fresh and full of texture and taste. Components should be stored individually so each can be reheated separately in an appropriate way; this is particularly important with regards to eggs which require gentle warming rather than overcooking. They should also be kept airtight containers or wrapped tight with plastic wrap in order to limit moisture exposure while keeping their freshest qualities.

As for the remaining ingredients, toasted English muffins and sliced ham should be stored in an airtight container or wrapped tightly to reduce moisture absorption. Furthermore, to keep egg yolks from curdling prematurely and prevent curdling in its sauce it should also be refrigerated separately to avoid it picking up any unwanted aromas from other food in your fridge.

Select the highest-quality ingredients to create an irresistibly delicious final dish. Start by purchasing fresh, high-quality eggs – organic or free-range are ideal, from local farmer’s markets or family farms – which have richer yolks with less watery whites; larger eggs offer more surface area and therefore make poaching simpler. Finally, use a thermometer to ensure the water reaches the proper temperature to ensure perfect poaching as well as keeping your Hollandaise sauce from overcooking.

Eggs Benedict remains one of the most beloved breakfast dishes, but its variations offer endless opportunities for personal expression and discovery. One such variation, known as California Benedict, adds fresh avocado instead of ham to create a healthier approach to this traditional recipe. Another popular variation involves swapping out Canadian bacon for seafood such as smoked salmon or crab for an unforgettable seafood twist.

Classic Eggs Benedict Recipe

Eggs Benedict, a traditional American breakfast or brunch dish, combines English muffins, poached eggs, ham or bacon, and a delicious drizzle of Hollandaise sauce. This recipe includes both U.S. and metric measurements, ensuring anyone around the world can enjoy making this classic dish at home. Let’s break down the process into manageable steps.

Ingredients:

• English muffins — 4 (halved)
• Eggs — 8 large
• Canadian bacon or ham — 8 slices
• Butter — 2 tablespoons (30 grams) for frying
• Chives — For garnish, finely chopped (optional)

For the Hollandaise Sauce:

• Egg yolks — 4 large
• Fresh lemon juice — 2 tablespoons (30 milliliters)
• Unsalted butter — 1 cup (227 grams or about 240 milliliters when melted)
• Cayenne pepper — A pinch
• Salt — To taste

Equipment:

• Saucepan
• Double boiler (or a heatproof bowl that can sit over a pot without touching the water)
• Whisk
• Slotted spoon
• Toaster or grill

Instructions:

1. Prepare the Hollandaise Sauce:

1. Melt the butter in a small pot over low heat and keep it warm.
2. Fill a larger pot with water, bring it to a simmer, then reduce heat to low (the water should be just below simmering).
3. In your double boiler or heatproof bowl, vigorously whisk the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
4. Place the bowl over the pot of simmering water (water should not touch the bottom of the bowl) and continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
5. Slowly drizzle in the melted butter and continue whisking until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

2. Cook the Bacon or Ham:

1. Heat a frying pan over medium heat, add the butter, and fry the bacon or ham slices until they are golden and crispy. Set aside and keep warm.

3. Poach the Eggs:

1. Fill a large saucepan with about 3 inches (8 cm) of water. Add a small splash of vinegar (this helps the egg whites firm up) and bring to a gentle simmer.
2. Crack an egg into a small bowl, then gently slip it into the simmering water. Repeat with the remaining eggs. You may need to do this in batches.
3. Poach the eggs for about 4 minutes, until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.

4. Assemble the Eggs Benedict:

1. Toast the English muffin halves and butter them lightly.
2. Place a slice of bacon or ham on each muffin half, followed by a poached egg.
3. Spoon Hollandaise sauce generously over the eggs.
4. Garnish with chopped chives, if desired.

5. Serve Immediately:

• Serve your Eggs Benedict warm, accompanied by sides such as roasted potatoes, fresh fruits, or a simple green salad.

Tips:

• Poaching Eggs — Fresh eggs work best for poaching as they hold their shape better.
• Hollandaise Sauce — If the sauce begins to separate, whisking in a tablespoon of cold water can help bring it back together.

This recipe serves 4, making it perfect for a family breakfast or a special brunch. Enjoy your cooking and the delicious results!