Follow us


How to make eggs benedict

Benedict eggs

Here is the Eggs Benedict, a typical recipe of the American tradition and is usually served during brunch or breakfast.

Today we are going to America to prepare a dish rich in flavor and proteins, a traditional recipe that is consumed during the early hours of the day: it is eggs Benedict, a single dish with hollandaise sauce, served on bread with crispy bacon .

This is one of those colorful recipes that make your mouth water just by looking at them, a delicious and tasty dish, perfect for starting the day with taste and energy . Try them also for a quick lunch or a tasty aperitif, they won't disappoint you!

Let's see how to make this delicious dish : here is the recipe for Benedictine eggs!

Benedict eggs
Benedict eggs

Preparing eggs Benedict

  1. Let's start preparing the hollandaise sauce. Melt the butter in a saucepan or in the microwave and temporarily set it aside.
  2. Place a saucepan of water on the heat and heat it, when it is hot put a glass bowl inside and pour in the egg yolks, 2-3 teaspoons of cold water and 1 pinch of salt.
  3. Beat the eggs with a hand whisk and cook everything in a bain-marie for about ten minutes or until you obtain the consistency of cooking cream.
  4. At this point, slowly pour in the butter, continuing to beat everything in the bain-marie bowl.
  5. When you have obtained a thick and homogeneous sauce, finish with a few drops of lemon juice and, if necessary, add more salt.
  6. Let's now deal with the other ingredients: sauté the bacon in a pan until it is crispy and at the same time toast the slices of bread.
  7. Let's move on to the poached eggs. Boil some water in a saucepan and add about half a spoonful of vinegar for every liter of water.
  8. When it has reached the boil, create a vortex by stirring the water with a ladle and dip in one egg at a time (it must be ready before moving on to the next one).
  9. Once the egg is in the water, stir carefully with a spoon so that the white wraps around the yolk.
  10. Then proceed with cooking for about 2 minutes , then remove it from the pan with a slotted spoon, bring the water back to the boil and move on to the next one.
  11. Now all you have to do is compose the dish: place the crispy bacon, the poached egg and a spoonful of hollandaise sauce on the bread slices. Decorate with chives and freshly ground black pepper. Enjoy your meal!

And if you liked this dish, then you absolutely owe all our recipes with eggs !

The delicious variations

There are many versions you can make of this dish, and although we have proposed the classic combination of eggs and bacon, you can unleash your imagination and create many other winning combinations .

One that we would certainly recommend is eggs Benedict with salmon , which you can replace with crispy bacon. Use thinly sliced ​​smoked salmon and place it on top of the toasted bread.

If you want a vegetarian variant , you can instead insert slices of avocado, which will give the dish the right fatness and an extra touch of green !


This delicious and refined dish should certainly be enjoyed as soon as it is ready, the hollandaise sauce on top of our hot and creamy egg will be a delight for the palate and for this reason we do not recommend preserving it: it would lose all the characteristics of consistency, taste and aromas if kept for a few hours in fridge. We also advise against freezing.

History of the dish

Although it is believed (and seems confirmed) that eggs Benedict were created in New York, there is at least one source that claims the invention of this dish.

Just think, one theory is that it comes from the monasteries of the Benedictine monks : in the Larousse Encyclopedia of cuisine it was explained how the monks usually ate only a slice of stale bread for breakfast. However, on holidays, they had plenty of eggs brought by farmers and so they poached them and served them on top of their famous slice of stale bread.

There are also many other testimonies that place the birth of this dish, typical for a brunch, in America between 1894 and 1947 .

Riproduzione riservata © - WT