Making Eggs Benedict Article - Allrecipes.com
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Making Eggs Benedict

A constant at celebratory breakfasts and brunches, eggs Benedict is easy to make when you break it down into its basic components--toast, ham, eggs, and hollandaise.




Dazed by Hollandaise?

Two things define eggs Benedict: poached eggs and hollandaise sauce. Learn these two steps, and any sort of Benedict is possible.

  • Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.

  • Hollandaise sauce is an emulsion of eggs and butter. The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough not to scramble the eggs--then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.


Dress It Up

Now is the time to get creative. Use favorite breads, meats, or veggies to make up a new personal favorite.

  • English muffins are the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce. But don't get stuck on English muffins. Plain toast is often cited as the original bread for eggs Benedict, and any toasted bread, from focaccia to challah, is excellent.
  • A slice of Canadian bacon often comes next. But again, substitutions are more than welcome. Ham, bacon, pancetta, and prosciutto can all be used. Sometimes seafood is added--smoked salmon, crab cakes, or scallops. For a vegetarian option, spinach is common, making it eggs Florentine, or asparagus, lightly fried firm tofu, avocado, or just melted cheese.

Comments
connie melchiorre 
Jul. 10, 2009 6:40 am
Can you make Hollandaise Sauce ahead of time, by that I mean can I store it in the fridge? Please help me. Thank you Connie
 
Jul. 23, 2009 10:26 am
Hi Connie. You can't make it that far ahead of time - but you can make Hollandaise an hour or two before serving. Just use a clean, hot thermos (one you DON'T use for coffee); pour the fresh Hollandaise sauce into the thermos. This is what restaurants do to keep the sauce hot for service.
 
Alie 
Sep. 10, 2009 11:08 am
Connie - I use this recipie for Hollandaise sauce. It's super easy & really quick. No need for a double boiler or thermos! 

http://allrecipes.com/Recipe/Blender-Hollandaise-Sauce/Detail.aspx
 
HERBY 
Dec. 29, 2009 1:47 pm
Being a person,who does not care for scrambled eggs!!! many years ago i was in Vegas and went to one of there famous buffets,think it was at Ceasers?? they had a scrambled egg,that i went back for 3 times(fabulous)thay tasted like they had whip cream in them ???have never seen anything close to them since. hoping someone knows???
 
Pam Connolly 
Dec. 30, 2009 5:41 pm
I make these a few times a year for at least 8 and have discovered several short cuts. The muffins can be split, brushed with butter and put under the broiler to toast; the sauce can be held at room temp. for a short time while doing the rest of the prep, and then put under the broiler when the dish is assembled; and if you have an electric skillet with sides - they work great for poaching a dozen eggs at a time. Yum!
 
kuuipo 
Jan. 7, 2010 3:43 pm
What about using Hollandaise sauce from the store, or Hollandaise sauce mix? How good are they, and hich one is the best tasting?
 
technogeek67 
Jan. 9, 2010 2:52 am
Herby; I used to serve this in my establishment, and yes, there is whipped cream in it. Whip the eggs separately, then whip the cream and fold the two together. one final pass through the food processor, and treat it as though they are just scrambled eggs. Cook over med high heat until they reach the dry mucus stage, then (my option) drizzle with hollandaise. (I gave this recipe to Caesar's, but they omit the sauce)
 
Jan. 22, 2010 6:59 am
Kuuipo - If you ever make Hollandaise from scratch, whether the double-boiler method or blender method, you will never use the stuff in the pouch again. Really no comparison.
 
WE2R1 
Jan. 24, 2010 5:13 am
My mother raised us on eggs benedict. Now it has been going for three generations. We always use english muffins, deviled ham and cheese sauce made from scratch, and top with paprika. The flavors with the eggs all compliment wonderfully. The cheese sauce is a great alternative to the Hollandaise. ENJOY!!
 
holly mac 
Jan. 26, 2010 8:44 pm
lots of tips and versions thanks all
 
Paul-ene 
Jan. 27, 2010 1:45 am
I love Eggs Benedict...one of my favorites to order for brunch. I shy'd from making it at home cuz it was time consuming. If your a busy mom or persons....here is a sure easy tip.....I shorten the time making with a Egg cooker(set the timer and let the machine poach the egg for you)I got my egg cooker from Williams-Sonoma. Works great!!! Perfect poach eggs all the time. I also don't fuss making homemade Hollandaise sauce. Don't listen to everyone that says store bought isn't any good. I have had many many eggs benedict and I use the KNORR dry packet Hollandaise sauce....just as tasty and so much easier than trying to make it from scratch. Plus, it reheats and saves in the fridge. I usually toast up my english muffin's in my big electric Dutch oven and fry my Canadian bacon in that pan as well. I sometimes add green onions, red onions or Sauteed Asparagus to the tops of my Eggs benedict too for a twist on flavors.
 
jennifermassage 
Feb. 27, 2010 5:25 pm
Ugh. DO NOT use the powdered KNORR Hollandaise. If you have good tastes buds you will be disappointed.
 
jennifermassage 
Feb. 27, 2010 5:26 pm
And I'm not a big fan of poached eggs, so I just make them scrambled, sometimes over-easy for those who want the runny yoke. Hollandaise is great on homefries too. :o)
 
knowitall 
Mar. 10, 2010 1:04 am
OK, so who's right, homemade or store-bought?
 
Karen/canuck 
Mar. 15, 2010 12:21 pm
everyone has different taste. It's what you get used to. My husband like hollandaise and I don't.
 
Nancy 
Mar. 18, 2010 8:13 pm
I recommend to use the homemade hollandaise instead of the store-bought. Homemade is healthier than the other one, especially if some one has hight blood pressure. I love to spend time in my kitchen trying different ways to prepare a dish.
 
Pepe109 
Mar. 27, 2010 1:22 pm
Yes, you can make Hollandaise sauce ahead. When I make eggs Benedict, I always start by making the sauce FIRST, then toasting the English muffin, THEN poaching the eggs.
 
Pepe109 
Mar. 27, 2010 1:29 pm
Actually Hollandaise Sauce can be kept in the refrigerator, I do it all the time. Besides, a restaurant I worked in would make extra so I could have a BOWL of it to take home.
 
Apr. 4, 2010 4:54 am
I would much rather use homemade Hollandaise Sauce than store bought, but in a pinch, I will use the Knorr package sauce (the best of the store package mixes in my opionion), and add a squeeze of real lemon juice at the end to give it some extra fresh lemony flavor.
 
Apr. 5, 2010 7:27 pm
Homemade, hands down. I grew up on Julia Child's blender hollandaise recipe - I figure if a blender is good enough for Julia, its good enough for me! Her recipe is *very* simple - you can use the link above, but leave out the mustard & tobasco. Easy and always delish.
 
guitrmn10 
Apr. 23, 2010 6:45 am
Home-made is the best but the knorr with a shot of lemon and tabasco really isnt so bad-add some tarragon that has been cooked down in wine vinegar- drained and finely chopped(gastric)and add it to make bernaise sauce-blender method is great and easy.Add tomato concasse for sauce charron-whipped cream for a moussaline etc-cheers
 
Leo in NJ 
Apr. 30, 2010 11:50 am
Cheaters' "poached" eggs: I make them this way whenever I want eggs sunny-side up. Break eggs into a buttered skillet as for fried eggs (med-low heat). Sprinkle seasonings quickly, then add 1-2 tsp water and cover. Steam over very low heat until whites glaze over the yolks. Much less trouble than poaching.
 
May 4, 2010 5:02 pm
I use Knorr prepackaged., and I really like it. I make a package ahead of time and it stays good for a couple days in the fridge. From there, I always do an over easy egg, a toasted English muffin instead of broiled, and a piece of Canadian bacon. It is really good (better than some restaurants that do it right) and quick. I can make 4 in about 5 or 10 minutes. Good on a quick schedule.
 
masha 
May 5, 2010 5:58 pm
egg Benedict has always been my family favorite i just love that there's a new resipie here
 
TarynnJ 
May 22, 2010 11:02 pm
Homemade, all the way. Hollandaise has such a bad rap for being difficult, but there are many easy recipes out there! Every Mother's Day for ten years, my husband and I have a MD Bennedict Buffet Brunch for our Mom's/Families. We prepare different toppings: Canadian Bacon, fresh crab, smoked salmon, avacado, fresh cooked spinach, grilled tomatoes,asparagus, pico de gallo--whatever was fresh and looked good--and Hollandaise sauce, of course. We've even made a Chipotle Hollandaise which is a huge hit. When our guests arrived, we handed them a "welcome menu" that had a checklist of ingredients; they checked off what they wanted and we made Benedict to order! This is the most popular party we ever give, & quickly became an annual event. While I have never tried Julia Child's blender Hollandaise (shame on me!), I always make Martha Stewart's blender Hollandaise and have amazing results. I actually quadruple it and have never had any issues. It is extremely simple, holds well, a
 
EnglandsSpecialK 
May 31, 2010 9:30 am
I live in Lancashire, UK and use a thin slice of Black Pudding (I believe it is called blood sausage in the States) between the muffin and the poached egg. Also a few fried mushrooms ~ I use it as a starter too and it has worked fantastically !
 
Jul. 3, 2010 7:00 pm
I didn't even know what eggs benedict were until I saw this article xD Thank you!
 
Loopy 
Sep. 4, 2010 3:31 pm
I am a little confused. I thought this site was for healthy recipes but eggs benedict are anything but. I can hear my arteries screaming as I read this.
 
Sep. 25, 2010 12:03 am
EnglandsSpecialK: This is why England is so well known for its cuisine. ;-)
 
Alison 
Oct. 22, 2010 10:56 am
Loopy this is ALL recipes, not just healthy ones, so definitely don't take everything on the site as a "healthy" option. And while Eggs B are not ever Low Calorie, that doesn't necessarily mean unhealthy if eaten in moderation. A hearty wheat bread with cage free eggs and high quality meat will definitely add calories but packs way more nutrition than a lot of low calorie foods ;)
 
Dot 
Oct. 24, 2010 12:12 pm
I made blender hollandaise for years. Then I found Aunt Penny's in a 6oz. can. Maybe not quite as good as homemade, but for 2 people who wants the hassle. Keep the leftovers in the refrig. and reheat in the microwave.
 
Nov. 12, 2010 2:42 am
Eggs Benedict is my wife's favorite breakfast for me to make for her. She says that mine is far better than when we go out for breakfast. I use Knorr's mix. Sometimes I put a little lemon juice in it when I remember. I always have a problem poaching eggs, so, I'm thinking of purchasing a set of those little silicone egg poach cups. Anyone try them?
 
okbeader 
Nov. 17, 2010 12:11 pm
I want to have EB for a "stand up" brunch--it will be impossible to use a knife! So do you think I could butter and cube the English Muffins and then toast them lightly in the oven. Then put in a casserole dish and top with cut-up Canadian bacon. Put poached eggs over all that and top with Hollandaise, just before serving. Any other ideas would be welcome.
 
NA 
Dec. 23, 2010 10:42 am
Paul-ene, I agree about the KNORR Hollandaise sauce. Very easy to make and very delicious!!
 
Dan S. 
Dec. 28, 2010 5:51 am
The KNORR mix tastes fine, I think. Nice to be able to keep leftovers in the fridge. As far as homemade being better for you... Hollandaise is bad for you. How bad can the powder be. I'll take my chances with KNORR.
 
asheskayh 
Jan. 13, 2011 9:28 pm
This is the cheater's way to poach an egg. Lay out a small square of plastic wrap. Crack your egg into it and pinch the top together (like you're making a little pouch) then place your egg pouch into lightly boiling water for two to three times. Take it out and let it cool on a towel for a minute or so. Unwrap and you will have perfect poached eggs every time! It is so easy!
 
Linda Menzel 
Jan. 23, 2011 8:45 am
Re: good scrambled eggs: I start with a little olive oil and tossing chopped scallions. Then add the eggs *that you have whisked together). Stir as these cook and add some cream cheese. My mom used to love these.
 
adam 
Jan. 24, 2011 2:47 am
good suggestions. I ll try swirling the water next time i cook the eggs. My one tip is, cooking the hollandaise in the pot with the eggs. Just get a ceramic bowl, add the egg yolk, s&p, lemon juice, and spritz of water, butter. whisk in the bowl whilst cooking the eggs. when the hollandaise starts to firm, its good. add parsley for more flavour.
 
aura 
Mar. 2, 2011 6:22 am
i like this i am in a culinary class and it shows what we learn, it is formidable and i love you suggestions
 
judyfelix 
Mar. 20, 2011 10:13 am
The Knorr mix is fantastic in a pinch. I have made home made as well but when I want to make quick delicious eggs benedict I use sandwich size Thomas's English Muffins, any Canadian bacon - I saute 3 slices for each muffin side - I poach the eggs 3 minutes in simmering water - I shut it off after sliding the eggs in and covering the pan w a lid then build the yummy creation - toasted eng. muffin, butter it, 3 slices canadian bacon, 2 poached eggs on top, generous spooning of Knorr's hollandaise and fresh pepper and parsley. It's awesome. No you can't eat like this every day but it's a treat for once in a while!
 
Patty 
May 1, 2011 8:04 am
I had to laugh when I read a reviewer's comment about homemade Hollandaise being a "healthier" alternative. HAHA! If you're looking for healthy, find a different dish. Eggs Benedict are sinfully decadent. That's why we love them.
 
jareth 
May 2, 2011 9:12 am
Eggs Benedict for a crowd!(we always had to make at least 16.) I split butter and broil the muffins. I cook the eggs in the oven and warm the Canadian bacon covered in the microwave. I make two (or more) packages of sauce. Put eggs in buttered or sprayed non-stick muffin tins. Oven preheated to 475 degrees. Place tins in oven and cook until the whites begin to set. Turn oven to broil and continue cooking until yolks begin to firm and don't wiggle too much. You can cook eggs to varying degrees of done-ness for different tastes. (One son will NOT eat a runny egg.)Remove with a large spoon.
 
funnyshari 
Oct. 28, 2011 10:30 am
I agree with the person who likes Aunt Penny's, I too prefer homemade, but found that Aunt Penny's is a great alternative. I add fresh lemon juice 1 egg yolk and cheyenne pepper! It is the best alternative!
 
zandoraslz 
Nov. 7, 2011 2:14 pm
I make my eggs benedict using an english muffin, tomato slice, avacado, egg and sauce. Fabulous!
 
LtDanO 
Jan. 21, 2012 7:43 am
Leo in NJ, what you are doing isn't cheaters poached eggs. They are basted eggs.
 
LtDanO 
Jan. 21, 2012 7:48 am
Try using crab meat and scallops instead of Canadian bacon. The crab and scallops should be sauteed in butter with a couple of drops of lemon juice then used to top the poached egg before adding the Hollandaise. Serve with home fries and assorted cubed fresh melon.
 
Feb. 28, 2012 4:45 pm
I absolutely love eggs benedict. I am partial to home made but have used the Knorr mix too. A splash of lemon juice and some cayenne are the perfect addition. I am the only one that likes them so it is a little time consuming just to make a couple of them. Try using lobster or shimp the next time.
 
Marilyn Keene 
Mar. 7, 2012 11:38 am
I love your recipes. I try the on my family and grandkids. They love everything I have cooked from your recipes. My children and grandchildren are excellent cooks. We all share recipes. Your recipes are great! Marilyn Keene
 
Mar. 11, 2012 5:18 pm
I will check this menu out for tomorrow morning.
 
Elizabeth 
Mar. 13, 2012 5:54 pm
Does anyone know how to make good eggs benedict ahead of time? I need to serve 25. Recently I was in Las Vegas and noticed eggs benedict in a steamer tray at a buffet. I didn't try them due to the calorie content but wonder if they were good. Help please.
 
Mar. 26, 2012 3:26 pm
I make egg Benedict for my hubby, I use whole wheat English muffins, smoke salmon, and I add some sautéed spinach...it goes nicely with the salmon. I think the whole wheat muffins actually add a nice flavor, with a poached egg and lots of sauce. If you've never made hollindaise sauce, don't put of trying this dish, try the knorr mix in a pinch.
 
Charlotte, Goleta, CA. 
Apr. 1, 2012 10:23 am
In Culinary school I learned the proper, French method of making sauce Hollandaise.....tick tock! And for the novice cook, easy to mess up (sauce can break or scramble) BUT, if you make it in a blender, it's practically foolproof! Serve at once or decant into a thermos. Done!
 
Patti 
May 3, 2012 1:30 am
I was wondering the same thing Elizabeth. I'd like to get them all assembled for a big group, but can I keep them in a warm oven without the yolks getting hard? That way everyone can be served at the same time! Still warm to!
 
Anna M. 
May 6, 2012 4:30 am
I am so hungry after reading all these comments!
 
amydavis4u 
May 11, 2012 7:30 am
this look so amazing
 
arvida 
Aug. 15, 2012 10:09 am
Our extended family likes to get together for eggs b. My son usually cooks them for us these days. We have found that shirred eggs baked in a muffin tin work well for a large group. Freshly made hollandaise is the only way to go. Mixes are awful and many restaurants serve an extremely inferior product. I have learned not to get eggs b. when I eat out.
 
Feb. 20, 2013 6:05 pm
I picked up a couple of silicon "poaching pods" several years ago and ended up buying 4 more! I love them and they are a wonderful kitchen gadget. The trick is to lightly oil the pods before adding the raw eggs, and simmer lightly with a cover on the pot. Works beautifully. If I am doing poached eggs for more than 2, I cook them ahead of time and slip them into a bowl of ice water to stop the cooking and simply reheat in simmering water immediately before serving. A tip I discovered while watching the living cooking legend, Jacques Pepin. I was scared and skeptical at first, but it was an amazing result. Happy Cooking! P.S. I use the Knorr mix and find it perfectly acceptable with a dash of Tabasco and fresh lemon juice...
 
 
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