18 Creative Eggs Benedict Recipes to Up Your Brunch Game (2024)

FAQs

What is the secret of eggs Benedict? ›

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!

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 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.

Our premade hollandaise sauce is a rich and velvety sauce made with butter, lemon and eggs. Delicious with salmon, cod and haddock. Schwartz Sauces for Fish, with their specially selected ingredients, complement the delicate flavours of a wide variety of fish. Simply heat and serve.

Eggs Florentine swaps the Canadian bacon for cooked spinach, creating a vibrant and nutritious variation. The spinach is typically sautéed with garlic and spices, then nestled between a toasted English muffin and a poached egg, and topped with hollandaise sauce.

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.

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.

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.

Eggs Halifax is a delicious twist on Eggs Benedict that's sure to be your new brunch favorite! English Muffins are topped with smoked salmon, poached eggs, Hollandaise sauce, and fresh chives.

Salmon is a classic accompaniment to eggs benedict, especially with a generous serving of cream cheese.

Should eggs Benedict have a runny yolk? ›

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!

The ingredients for Hollandaise sauce are butter, egg yolks, lime juice, heavy cream, and salt and pepper. The method I'm sharing is a more traditional method for making hollandaise sauce. Some people prefer to make hollandaise sauce in the blender, which would work well for this recipe.

Supposedly, Delmonico's created the dish for Mr. and Mrs. LeGrand Benedict in the 1860s when they requested something new and not on the menu. One of Delmonico's former chefs also published a recipe named eggs à la Benedick in 1894.

It tastes rich, lemony buttery, and creamy (all thanks to the Hollandaise sauce it is topped with), and it is also quite easy to cook, making it an ideal dish for those who have busy mornings. It is certainly among the most classic menu items in every restaurant today.

Eggs Benedict is a brunch specialty consisting of hot buttered English muffins, Canadian-style bacon, and poached eggs topped with a rich homemade Hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world!

Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American living in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86.