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EGGs Benedict

Any blow your mind Recipes?

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  1. I sometimes make it with Canadian bacon, sometimes with Prosciutto, and I believe you might get a lot of compliments when serving it with marinated artichoke hearts on the side.

    1. Variations on a theme. Smoked salmon, boar bacon, roasted peppers.

      1. I like poached eggs served on wiener schnitzel with a slice of tomato and hollandaise sauce, all on top of spaetzle...... mmmmmmm.

        7 Replies
        1. re: Lenox637

          Now that sounds crazy good. Do you use homemade spaetzle or store-bought? Any favourite recipes?

          1. re: Lenox637

            over spaetzle!!!! Now that is pretty creative. Gonna have to try that one!

            1. re: The Professor

              Always homemade!! 4 cups flour - 4 eggs - pinch nutmeg - salt to taste and enough whole milk to make the batter a little denser than cake batter. I have a spaetzle maker, they're really cheap, but my mom always used her colander to squeegee the "batter" into slowly boiling, heavily salted water.

            2. re: Lenox637

              Reminds me of two things.....

              1. Wiener Schnitzel a la Holstein... yes, I know it's a fried egg

              2. Breakfast @ Cracker Barrel.......Chicken Fried Steak with milk gravy and eggs. I'll have to try this with poached eggs next time.

              1. re: fourunder

                never been to a Cracker Barrel..... what is it?

                1. re: Lenox637

                  A chain restaurant with a comfort food type menu.

                  1. re: Lenox637

                    Never been to a Cracker Barrel????

                    Regardless of what the food police and chain bashers will tell you, Cracker Barrel is normally a very good place to get a meal when traveling on the road. My very first experience at a Cracker Barrel was during a return drive from Florida on my way home to NJ, and my halfway point to stop for overnight sleep was in Lumberton, North Carolina. I ordered two dishes, Chicken Fried Steak and Chicken and Dumplings. Now, I'll sometimes go there for breakfast before playing golf on my way to western NJ or Pennsylvania, but their lunch and dinner are good in my opinion as well. Any mishaps I believe to be more location specific than the chain itself and it is a welcomed diversion from the usual New Jersey diner experience.......e.g. they always have this hash brown potato casserole concoction with cheese......., plus other sides as grits, biscuits, dumplings, fried okra, collard and fried chicken. It's pretty hard to find those sort of menu items in most Northern New Jersey restaurants.



              2. eggs benedict is our Christmas morning tradition.

                last year, my gramma came down from annapolis, maryland. in honor of her, i made what i called "crabbs benedict".

                english muffin, slice of tomato (i cut it in half crosswise, not from stem to flower, and gently squeeze out the seeds first), a little mashed avocado, jumbo lump crab meat, hollandaise sauce and a light sprinkle of old bay on top.

                it was my best one yet!

                2 Replies
                  1. re: Full tummy

                    she loved it so much i think she put me back in her will! (c:

                1. Well, this is a blow-your-mind easy recipe for hollandaise sauce (yummy too):


                  1. lox/smoked salmon, steamed asparagus, poached egg and great hollandaise on a toasted english muffin - heaven!

                    1. Try it Florentine on a hearty whole grain toast. Sub avocado for the bacon, add fresh spinach and tomato on the bread before placing egg on. Slather on the hollandaise and off ya go!

                      2 Replies
                      1. re: MartiniGenie

                        I also like spinach, slightly wilted first with a little salt. I like your idea of avocado, thank you.

                        1. re: MartiniGenie

                          I love the avocado idea. I get the lox benedict at a local restaurant and it's fantastic. Lox, wilted spinach and sliced tomato on an English muffin topped with a poached egg and lots of hollandaise sauce. I'll have to ask about avocado next time I'm there.

                          Another restaurant, no longer around, used to make an outrageous crab cake benedict. Their crab cakes were mainly crab with just enough bread crumbs and mayo to hold the whole thing together, then fried to perfection. They put that on an English muffin, topped with wilted spinach, then the poached egg and hollandaise sauce. How I wish they hadn't bulldozed that place!

                        2. How about Lobster Eggs Benedict?


                          Very good, we make it when the canner lobsters are on sale.

                          1. i can never eat eggs benedict out b/c three things are often wrong.

                            i like my english muffin browned! it needs some crisp and most place just toast it somewhat and then flop the canadian bacon on top. so flacid bun, flacid bacon.

                            second, i like the canadian bacon crispy. don't just warm it - brown it and make sure the edges, etc. are crispy!

                            third - the yolk of the egg should be runny - not cooked solid.

                            as for the sauce - i think i follow the ordinary julia child blender recipe:

                            3 yolks (place in blender and pulse for about 30 seconds)
                            1 Tablespoon lemon juice
                            1-2 Tablespoon water (pour in blender with lemon juice and pulse for about 30 seconds)
                            1/4 teaspoon salt (pour in blender and pulse until mixed)
                            salt/pepper/cayenne to taste (pulse to mix)
                            1 stick butter (melt in microwave or stovetop until bubbling and slowly spoon into blender while it is on . . . after spooning in for about 5 times, slowly pour in while blender is running). i usually put a little butter in and keep the sauce blending and then place back in microwave to keep the heat up and then keep adding.

                            4 Replies
                            1. re: bu dat

                              Decades ago, Eggs Benedict was traditionally served with Holland Rusks instead of English Muffins. A few restaurants still serve it that way.
                              Holland Rusks are like big round croutons, less dry than Melba toasts but toasted and dry all the way through and perfectly crispy. Fabulous foil to the Canadian bacon, runny eggs, and Hollandaise.
                              Best yet, they gave way to your fork so that you didn't have to fight the mushy muffin. Great combination of textures.
                              You can still mail order them but I never see them in stores any longer.
                              It's easy to make them with good quality artisan bread, a big round cutter, and a slow oven.
                              IMHO, a decided improvement on what passes for EB today. Try it!

                              1. re: MakingSense

                                They still sell them in my neck of the woods (east coast central FL) - I love them! They are relatively low-carb too so they are a treat on my diet on a Sat morning with eggs!

                                1. re: Pjacob01

                                  I think rusks are a decided improvement over English muffins. Texture-wise they're tops.
                                  I make them since the store-bought ones are hard to find. Really easy. The leftover bread gets used for bread crumbs or bread pudding so nothing goes to waste.

                              2. re: bu dat

                                Mmm this sounds good and I agree with you about the muffin being crispy.

                              3. The addition of minced fresh dill to the hollandaise sauce (I usually use Mark Bittman's recipe) is divine!

                                1. bobby flay (i know) has a recipe for a roasted chili pepper hollandaise, although i use roasted poblanos instead. There's really nothing to it - just your standard blender method and fold in the cut-up roasted poblanos at the end, but its really delicious! i use this on sweet potato pancakes and poached eggs

                                  1. I don't know about "blow your mind", but it is a nice twist:

                                    Substitute lime juice for the lemon juice in the hollandaise sauce! Yummee!! A subtle deviation that is quite delightful!

                                    1 Reply
                                    1. re: DigitalVelvet

                                      i've done it with key lime juice before. i agree. it is a subtle but nice touch.

                                    2. I like making a Spanish-inspired version: pan con tomate on the bottom, serrano jam (optional to lightly fry the jamon so it's slightly crispy), poached egg and romesco sauce. For the pan con tomate (or pan amb tomate in Cataluyuna), grill a nice crusty bread, rub it with garlic, smash overripe tomatoes into it so the juice soaks in and then drizzle with good olive oil. For the romesco, Iit's a very forgiving sauce and 'll make it different everytime, but basically put some combination of the following in a blender: roasted red peppers, toasted dried chiles, tomatoes (roasting optional), almonds, olive oil, vinegar, lemon juice, garlic, onions, herbs (thyme, basil, sage, rosemary, marjoram) hard cheese.

                                      1. Do you want traditional.

                                        I make many versions:
                                        Crab cake topped with a creamy lime cilantro egg based sauce, fresh cilantro, avacado, poached egg and spicy chorzzo

                                        Roasted grilled turkey on a croissant with a creamy hollandise with orange and lime flalvors with mango and avacado, poached egg

                                        I make them over polenta and sausage with black beans, cheese and a egg

                                        Traditional too

                                        Over a potato cake with bacon, cheddar and grilled onions

                                        Briosche, a tomato rich in veggies egg and a bechemel with cheese and fresh rich herbs.

                                        I try to make the standard ...but still try to make unique ones still using meat, a hollandaise type of sauce, egg and bread

                                        I still like the traditional, but love to make these for friends for a nice surprise.

                                        1. This morning before the farmers, market I made eggs benedict for a girlfriend who spent the night.

                                          I used a bit different low fat recipe, lighter for the hollandaise and then I used a couple of baguettes that I brushed with honey butter, lightly grilled till brown and then topped with a mix of orange zest, semi smashed mango, and bits of red onion. Then topped with the poached egg and my hollandaise was ...
                                          1/2 cup plain yogurt, 2 small egg yolks, s/p, a little orange zest, 1/4 teaspoon dijon mustard and some fresh tarragon rather than dill.

                                          Great way to use some leftovers and quick. What a great version of eggs benedict. No meat but all the classic flavors. Some nice turkey bacon would be great with this if you wanted or even some nice thin sliced ham.

                                          1. I admit that I am a traditionalist when it comes to Eggs Benedict. I use Julia Child's Hollandaise recipe and make it on the stove with extra lemon. The canadian bacon is sliced thick and browned crisp on one side. Sometimes I use applewood smoked bacon instead. Always add a slice of cold roma tomato, seeded. I always toast my english muffin. It HAS to be crispy. I Like to make my english muffins from scratch. I add herbs like basil, dill or rosemary. Try it sometime!

                                            1. We add lemon juice to our hollandaise sauce and top with paparika. It is also good with lox. If we dont have canadian bacon, you would not believe how good it is to substitute lightly fried Spam.

                                              1. for father's day breakfast my hubby requested eggs benedict. i tried the blender hollandaise someone suggested below and it was so fantastically delicious. i do agree with some of the reviewers on epicurious that it isn't as warm as it should be so put it in a pyrex bowl over a pot of simmering water. it was super easy and really fantastic. and i will say that it "beats" the heck out of whisking it so long!

                                                3 Replies
                                                1. re: raygunclan

                                                  I love the blender for it. I always use that method. So much easier isn't it. I hate to admit, but I actually made mine ahead and then reheated on low in the micro. I had 3 burners going so I was pressed for space. It still was perfect.

                                                  1. re: kchurchill5

                                                    You do what you have to do, haha. I, too, have reheated the blender hollandaise in the micro (though you have to be careful not to cook the edges) and given it a bit of a stir when I couldn't serve it right away. Was still wonderful and delicious and did not break apart.

                                                2. I like to do the crab/asparagus version during the summer months, but when it's a snow day I make it with a dollop of my "bastardized wine merchant's sauce between the ham and tomato

                                                  Basically you finely dice a box of mushrooms with two bunches of green onions and some minced garlic (add after you've gotten the mus/onion rolling so as not to brown it)
                                                  saute in butter till nice and soft
                                                  add flour and brown just a bit to make sort of roux
                                                  add good red wine, tomato paste, beef broth, s&p
                                                  cook it down till it makes a nice, rich sauce (thick like gravy)
                                                  assembly: sourdough english muffin (toasted crisp) broiled ham, sauce, broiled tomato, VERY lightly poached egg and oodles of lemony hollandaise, sprinkle of paprika