Benedict eggs

Name: Benedict eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Eggs very fresh 4; Water to taste; White wine vinegar 2 tsp; Clarified butter ½ cup; Egg yolks very fresh 2; Shallot 0.35 oz; Lemon juice ½; Water 1 ½ tbsp; White wine vinegar 2 tsp; Ground black pepper 0.9 tsp; Fine salt to taste; White bread loaf 4 slices; Bacon 4 slices; Smoked Salmon 4 slices; Cluster tomatoes 1; Chives to taste; Mixed salad to taste

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446

Calories per serving

Energy Kcal 446
Carbohydrates g 9.3
of which sugars g 2.7
Protein g 17.4
Fats g 37.7
of which saturated fat g 19.05
Fiber g 1.3
Cholesterol mg 429
Sodium mg 866

Difficulty: Average
Prep time: 15 min
Cook time: 20 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Eggs Benedict, right? It's this classic brunch dish enjoyed all over America, and it's got this perfect blend of flavors and textures. Really good stuff. Eggs benedict recipe is all about combining these delicious components, making it a must-have for a chill weekend gathering. At its heart? You've got a tender poached egg sitting on a crispy English muffin, and then there's that rich hollandaise sauce—seriously good—that ties it all together.

And listen, some folks like to mix it up. They switch the classic Canadian bacon with roasted ham, bacon, or even smoked salmon. Every plate gets its own twist. It feels a bit fancy yet stays super comforting and moist, really capturing breakfast and lunch in one great plate. You know, Eggs Benedict became a brunch staple, so you don't have to choose between breakfast or lunch. You get the best of both worlds with every bite.

When friends pop by for brunch, you know eggs benedict is what gets everyone excited. The combo of a crispy toasted muffin with a soft, runny yolk, plus that velvety hollandaise sauce—which is a little tangy—creates something memorable. Each forkful offers something special, especially with that salty bite from the Canadian bacon, or whatever protein you decide to throw in.

Now, while the classic eggs benedict is pretty famous, there are countless eggs benedict variations out there. Some people add spinach for a Florentine twist; others might throw in avocado or swap out meats. Thing is, this dish fits the American brunch vibe: laid-back, slightly indulgent, and perfect to share with good company. Serving homemade eggs benedict feels like a treat, but it's the kind of meal that makes everyone want to hang out, chat, and take their time.

From the golden yolk to the smooth sauce, everything about this recipe makes you want to slow down and savor the moment. And look, especially when surrounded by friends and laughter, it's perfect for creating lasting memories over a leisurely brunch. Really, really great.

INGREDIENTS

446

Calories per serving

Ingredients for the egg: Eggs 4 - very fresh; Water to taste; White wine vinegar 2 tsp (10 g)

for 200 g of hollandaise sauce: Clarified butter ½ cup (125 g); Egg yolks 2 - very fresh; Shallot 0.35 oz (10 g); Lemon juice ½; Water 1 ½ tbsp (20 g); White wine vinegar 2 tsp (10 g); Ground black pepper 0.9 tsp (2 g); Fine salt to taste

to serve: White bread loaf 4 slices; Bacon 4 slices; Smoked Salmon 4 slices; Cluster tomatoes 1; Chives to taste; Mixed salad to taste

Preparation

How to prepare Benedict eggs

To prepare the Benedict eggs, start with the hollandaise sauce. Take the clarified butter 1, melt it in a saucepan or microwave and set it aside 2, then squeeze the half lemon to extract the juice 3.

With a smooth-bladed knife, finely chop the shallot 4. In a saucepan, pour the vinegar, water, peppercorns, and shallot 5 and bring the mixture to a boil 6.

Strain the boiled liquid, transferring it to a double boiler (or set up a classic double boiler if you don't have a saucepan with an integrated double boiler) 7; ensure that the water in the container below never touches the bowl. Also, add the egg yolks to the same saucepan 8 and, using a whisk, beat the mixture constantly over moderate heat. Salt 9 and continue to beat the eggs until they thicken.

At this point, pour the clarified butter in a thin stream, making sure to keep beating constantly 10, until all the butter is incorporated and the sauce is "whipped" (this operation will take about 6 minutes). At this point, remove the saucepan from the heat and add the lemon juice. Set the sauce aside 11, keeping it warm, or transfer it to a bowl (at room temperature, not in the fridge). Cut discs from the bread slices with a pastry cutter with a diameter of about 2 1/2 inches 12,

transfer them to a baking sheet and lightly oil the surface 13. Toast the bread in a static oven at 355°F for about 4 minutes until golden. Skewer the bacon slices 14 and pass them in a static oven at 430°F for 5 minutes, so you get crispy and wavy slices. Finally, finely chop the chives 15 and place them in a small bowl.

Lastly, dedicate yourself to cooking the eggs, so as to serve them hot. In a pot, pour the water and vinegar 16, heat it up, and in the meantime, crack the egg into a separate small bowl, being careful not to damage the yolk. Once the water has reached boiling, stir with a wooden spoon to create a vortex, into the center of which you will pour the whole egg 17. Wait for the egg to float slightly and, using a spoon, gently wrap the egg white around the egg itself 18.

Before removing the egg from the water, wait a couple of minutes. Lift it with a slotted spoon 19, place it on a plate 20, and repeat the same operation for the remaining eggs. Now assemble your Benedict eggs: for the salmon version, place a toasted bread crostino on a plate, lay some mixed greens, place a slice of salmon 21,

and then the poached egg 22. Drizzle the hollandaise sauce over the egg 23 and add chives, then pepper to taste. Now work on the bacon version: place a crostino on a plate, add a slice of tomato 24,

the crispy bacon 25, and finally finish with the hollandaise sauce 26 and season with pepper and chives to taste. Serve your Benedict eggs immediately 27.

Storage

It is recommended to consume the Benedict eggs immediately. The hollandaise sauce can be stored in the refrigerator in an airtight container for up to one day.

Advice

Hollandaise sauce is difficult to make because, like most whipped sauces, it tends to "break." It is possible to use an electric whisk to beat the mixture constantly. If you don't have a saucepan with an integrated double boiler and are thus doing a classic double boiler, it is important that the base of the bowl containing the yolks never touches the boiling water; otherwise, you risk cooking the yolks.

Curiosity

The history of the creation of this preparation is controversial; there are indeed several legends about the origin of Benedict eggs, which spread rapidly in American restaurants starting from the second half of the 1800s. Among the most accredited stories is that of Mrs. LeGrand Benedict, who first ordered this variant of the classic eggs with bacon to vary the usual menu offered by Delmonico's Restaurant in New York. Another legendary anecdote concerns the New York broker Lemuel Benedict. It is said that one morning he presented himself at the Waldorf Hotel's restaurant asking for a hearty breakfast that he himself composed, giving life to Benedict eggs as we know them today.

For the translation of some texts, artificial intelligence tools may have been used.