Two great New York dining rooms claim eggs Benedict. Delmonico's says its chef Charles Ranhofer created it for a regular, Mrs. LeGrand Benedict, who wanted something new for lunch, and a version appears in his 1894 cookbook. The Waldorf Hotel's story credits a stockbroker, Lemuel Benedict, who said he ordered toast, bacon, poached eggs and hollandaise there in 1894 to cure a hangover. Either way, it has been a brunch favorite ever since.
Make the hollandaise first and keep it warm, then poach the eggs while the muffins toast.
Ingredients
Hollandaise
3 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted and hot
Pinch of cayenne pepper
Salt, to taste
Eggs
4 large eggs
1 tablespoon white vinegar
To assemble
2 English muffins, split
4 slices Canadian bacon
Paprika and chopped chives, for garnish
Instructions
Make the hollandaise. In a heatproof bowl set over a pan of barely simmering water, whisk the yolks and lemon juice until thick and pale, about 2 minutes. Take the bowl off the heat and whisk in the hot melted butter in a thin stream until the sauce is thick and glossy. Season with the cayenne and salt and keep it warm over the pan, off the heat.
Toast and warm. Toast the English muffins. Warm the Canadian bacon in a skillet over medium heat, about 1 minute per side.
Poach the eggs. Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, slip it into the water and poach 3 to 4 minutes, until the whites are set and the yolks still soft. Lift out with a slotted spoon and drain.
Assemble. Set a muffin half on each plate, top with a slice of Canadian bacon and a poached egg, and spoon the hollandaise over. Sprinkle with paprika and chives and serve right away.
Nutrition per serving (estimated)
480Calories
8 gCarbohydrates
0 gFiber
8 gNet carbs
16 gProtein
43 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
If the hollandaise gets too thick, whisk in a teaspoon of warm water; if it starts to separate, whisk in a spoonful of hot water off the heat.
Very fresh eggs hold together best when poached.
Hollandaise is made with lightly cooked yolks; use pasteurized eggs for anyone pregnant, very young, elderly or with a weakened immune system.
Questions about this recipe
Who invented eggs Benedict?
Two New York stories compete: Delmonico's credits its chef Charles Ranhofer, who made it for a regular, Mrs. LeGrand Benedict; the Waldorf credits a stockbroker, Lemuel Benedict, in 1894.
Can I make hollandaise ahead?
It is best fresh, but it will hold for about an hour in a bowl set over warm, not hot, water, or in a warmed thermos.
Another famous egg dish: Eggs Sardou (Antoine's, on artichokes and creamed spinach).
