Eggs Benedict
Eggs Benedict is an American dish usually served at breakfast or brunch. A classic eggs Benedict consists of a halved, toasted English muffin topped with poached eggs, bacon or ham and hollandaise sauce.
Eggs Benedict recipe
To make the ultimate eggs Benedict, you’ll need English muffins, eggs and the ingredients to make hollandaise sauce. For our full eggs Benedict recipe (with the perfect hollandaise sauce), click here.
Eggs Benedict variations
Although classic eggs Benedict comes with either bacon or ham, many people like to serve it with smoked salmon instead. A great vegetarian alternative is eggs Florentine, which switches the meat for spinach (but some meat-and-veg lovers like to include both!). As avocado is hugely popular in Australia, eggs Benedict are often served with avo here too.
Eggs Benedict are usually served on top of English muffins, but these are often substituted for hash browns, toasted sourdough, crumpets or rosti.
Eggs Benedict calories
One of our most popular eggs Benedict recipes is by our very own Matt Preston. It contains 3,305kj per serve (790 cals), plus 11.5g saturated fat, 212mg cholesterol and 18.3g total carbs. However, most of the calories and saturated fat comes from the hollandaise sauce.
Eggs Benedict sauce: the ultimate hollandaise
The signature sauce drizzled all over eggs Benedict is called hollandaise. Although it tastes rich and complex, it’s actually surprisingly simple and contains only a few ingredients. To make the perfect hollandaise, combine 1 tbsp white wine vinegar and 2 egg yolks in a food processor, slowly adding 150g melted and cooled butter bit by bit. Add 1tbsp lemon juice and season. Transfer to a bowl, cover and leave to sit. Simply drizzle over your eggs just before serving.
