Preparation & Cooking Time
Eggs Benedict is a well-known brunch dish believed to have originated from the Waldorf Hotel in New York City (although there are conflicting stories about the true origin). There are many variations*note1 of the recipe but this is how we like it. Substituting a duck egg for your standard hen's egg gives an even richer tasting dish and a rasher or two of smoked bacon never goes amiss.
Note: You don't have to make your own Hollandaise - there are some good quality ready-made sauces available.
For the Hollandaise Sauce
For the Stack
2 large slices Tomato
- Put the egg yolks in a food processor with the vinegar.
- Gently melt the butter so that the butter solids fall to the bottom of the saucepan.
- Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. Stop pouring when only the butter solids are left. Add a splash of water to loosen, if needed.
- Season to taste with salt and pepper and lemon juice. Set aside.
- Heat a pan of salted water for poaching the eggs and add the white wine vinegar. Break the eggs into a cup before gently slipping into the simmering water and poach for few minutes. Allow to drain on some kitchen paper.
- In a frying pan or under the grill, cook the streaky bacon and black pudding for a few minutes, to your liking. [Grill the tomato slices, if using]
- Toast the muffin and butter.
Place the toasted muffin on the plate. Top with the smoked bacon, black pudding, [tomato], then the poached egg. Spoon over the hollandaise and sprinkle with chives.
- Original | Canadian Bacon or Ham or Bacon
- Eggs Blackstone | Streaky Bacon & Tomato
- Eggs Blanchard | Béchamel Sauce instead of Hollandaise
- Eggs Florentine | Spinach instead of Ham (or using both)
- Eggs Mornay | Mornay Cheese Sauce instead of Hollandaise
- Eggs Royale | Smoked Salmon instead of Ham
If you want to know more about the 'ideal' Eggs Benedict check out How to eat Eggs Benedict via The Guardian Lifestyle.