🍳 Eggs Benedict
Eggs Benedict is a brunch classic: a toasted English muffin half topped with a slice of ham, a soft poached egg and a spoonful of warm, buttery hollandaise sauce. Cutting into it releases the runny yolk into the sauce. It is usually served as two halves per plate, often with a little salad or fruit.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 English muffins, split
- 4 slices ham
- 4 eggs
- 2 egg yolks for the sauce
- 80 g butter, melted
- 1 tbsp lemon juice
- 1 tsp white vinegar for poaching
- Salt and cayenne pepper
Method
- Whisk the yolks with lemon juice over a pan of barely simmering water, then slowly whisk in the melted butter until thick; season.
- Bring a pan of water with the vinegar to a gentle simmer and poach the eggs for 3 minutes.
- Toast the muffins and warm the ham in a dry pan.
- Top each muffin half with ham, a poached egg and a spoonful of hollandaise.
- Dust with cayenne and serve at once.
How to make it lighter
- Order or make a single half rather than two to halve the portion.
- Use just 1 tbsp hollandaise per egg; the sauce is the most energy-dense part.
- Serve with a big side of salad or tomatoes instead of potatoes.
History
The dish is usually credited to New York in the late 19th century, with competing stories naming Delmonico's restaurant or a guest at the Waldorf Hotel; none is certain.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →