Movies Books Music Food Tv Shows Technology Politics Video Games Parenting Fashion Green Living more >

Lunch » Tags » Food » Reviews » Eggs Benedict » User review

Eggs Benedict

A breakfast dish with english muffin, Canadian bacon, poached eggs and hollandaise sauce.

< read all 1 reviews

King of Breakfast: Eggs Benedict the Delicious

  • Dec 28, 2009
  • by
I’m normally not a breakfast person, mostly because breakfast food tends to involve a lot of dishes loaded with carbs and I’m more of a protein fan. My main exception is Eggs Benedict, a sinfully delicious treat. I usually order this dish in a restaurant, but last week I decided to try and make it myself. And it was scrumptious! There are a couple of details that are crucial to the proper execution of the dish.
First, I used sliced deli ham instead of Canadian bacon, which was less salty and a bit lighter. Instead of the usual English muffin or brioche base, I used toasted English Muffin bread. This was easy to find and still provided a great crunchy texture (very important to the dish).
The most difficult part is creating the perfect poached egg. Some people crack the eggs into simmering water, and hope for the best. The problems arise when the egg white disperses from the yolk and gets every else. Some expert egg poachers mitigate this effect by adding some vinegar or by stirring the water to keep the egg white in place.
After much trial and even more error, I use a nonstick egg poaching skillet. The poaching skillets are a godsend because they keep the egg white in place and provide you the individual attention necessary to cook each poached egg perfectly. When you’re cooking for more than one a typical 4-egg skillet might not cut it; but instead of buying a 6-egg skillet which can run you between $50 to $125, just buy 2 4-egg skillets at $20 each.
Then you’ll be prepared to accommodate the larger breakfast crowds that will inevitably appear once your friends get wind of your Eggs Benedict prowess. Once you have your egg poaching skillet, you add water to the bottom pan, and put a tiny bit of butter, water or oil in each egg holder (so it’s easy to remove once cooked). I like my eggs runny, so you have to really watch how long you cook them (usually no longer than 3 minutes). 
Lastly, but most importantly, is the hollandaise sauce. You can make it from scratch (a combo of butter, egg yolks, water, lemon juice and salt), buy it canned (not recommended because there are so many varieties and many that are disgusting), or use a dry hollandaise mix. I prefer the mix to use as a base while adding the other ingredients to taste. I use Knorr Hollandiase mix, it’s easy to make, quick, and delicious.
Important Note: When making the hollandaise it is important to not to have the heat to high or else you’ll end up with scrambled lemon eggs.
Serve it hot, so that the poached egg yolk still runs over the ham and bread when cut. The culinary conclusion is my favorite breakfast dish.
Other versions are numerous: Eggs Florentine (substitute spinach instead of ham), Eggs Chesapeake (substitute crabcake instead of ham), Eggs Montoya or Steak n’ Eggs Benedict (substitute Filet Mignon instead of ham), Irish Benedict (substitute Corned Beef instead of ham), as well as many others.

What did you think of this review?

Fun to Read
Post a Comment
August 29, 2010
I love poached eggs. Not too much of a ssuce or ham fan. I use a regular skillet. The trick I learned was to make sure to spray it with non-stick spray before adding water. If you add the eggs to the water using a measuring cup, it keeps the eggs together. I also use whole grain bread instead of an english muffin and it keeps the crunch as well. Great review!
July 19, 2010
Nice review. One of my wife's favorite breakfast meals. She just enjoyed Eggs Benedict at a local diner on Saturday morning.
December 31, 2009
One of my very favourite decadent breakfast meals if I'm travelling. Great review. But what's this silly idea about passing on the Canadian bacon???? :-)
January 14, 2010
Thanks! I know, Canadian bacon is pretty delicious. To be honest when I'm making Eggs Benedict at home it's usually a spontaneous decision and ham is what's in the fridge! :)
December 29, 2009
My favorite place to get EGGS BENEDICT is at the Hyatt Eclipse Cafe. So damn good! Nice review...I am going to get me some of these!!
December 29, 2009
I'm not a fan of the hollandaise sauce (..or the ham, for that matter...) but I do love a well-poached egg. Glad to see you've included the vinegar tip!! I'll have to try it out.
January 14, 2010
You could totally substitute the ham for spinach and for that matter, forget the hollandaise sauce. A perfectly runny egg is just as delish and much healthier!
December 28, 2009
*drool* I love eggs benedict!  Back in the day when I was a veggie, I loved eggs florentine, but now I welcome a bit of pork in between my poached eggs and muffin :)  The white vinegar and the stirring do do wonders for poaching eggs, but that egg poaching skillet sounds great, too.  Going to have to check that out.  Thanks for sharing, Bethany! :)
December 29, 2009
Yay, perhaps we can start our own Eggs Benedict Lovers Community:) And I agree, eggs florentine is also delicious! Have you ever had  smoked salmon eggs benedict? If you like salmon, it's to die for!
December 29, 2009
Yes, an Eggs Benedict Lovers Community would be rad. And no, I've never had smoked salmon in one before, but it sounds like something I need to try! :D
About the reviewer
Bethany ()
Ranked #19
Hello Lunchers!      I am a contributing writer foran onlinelife and style website that highlights hot-spots in Minneapolis and Chicago. As such, I frequent many new boutiques, restaurants, … more
Consider the Source

Use Trust Points to see how much you can rely on this review.

Your ratings:
rate more to improve this
About this food


Eggs Benedict is a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.

There are differing accounts as to the origin of eggs Benedict.


In an interview in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon and a hooker of hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham and a toasted English muffin for the bacon and toast.


Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.


Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery's claim by correcting that the "true story, well known ...

view wiki


Food, Gourmand, Breakfast, Eggs, Eggs Benedict, English Muffin, Poached Eggs, Sourdough Bread, Hollandaise Sauce


© 2015 Lunch.com, LLC All Rights Reserved
Lunch.com - Relevant reviews by real people.
This is you!
Ranked #
Last login
Member since