Eggs Benedict

Eggs Benedict

Recipe by GeeDeeCourse: BreakfastCuisine: FrenchDifficulty: moderate


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A simple but delicious combination of poached eggs, bacon or ham and hollandaise sauce on a bed of English muffins.

Eggs Benedict is an American breakfast or brunch first popularized in New York City, although it isn’t absolutely set in stone by whom.

In 1860 Delmonico’s in lower Manhattan claimed that “Eggs Benedict was first created in our ovens”, but in 1894 a former chef of Delmonico’s claims that the recipe for Eggs à la Benedict appeared on his menu.

Another claim is from a retired Wall Street broker who 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 maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

Who knows? but what is not disputed is the quality of this delicious breakfast dish.


  • 1 English Muffin

  • 2 Large Egg Free Range Fresh

  • 2 Slice Ham of your choice

  • 1 Portion Hollandaise Sauce

  • Vinegar

  • Cayenne Pepper to serve


  • Prepare and make Hollandaise Sauce.
  • Place a pan of water about 2/3 full on the stove to boil, add a tsp of vinegar. As the water begins to boil turn the heat down to a gentle simmer.
  • Crack an egg separately into a cup and with a spoon spin the water around so that it is swirling then gently drop the egg into the middle of the swirl. and repeat with the second egg.
  • Cook the eggs for about 2 minutes or longer if you like your eggs with a firmer yolk.
  • In the meantime cut the muffin in half and toast. Carefully lift the eggs out of the water with a draining spoon (one with holes in the bottom) and place on a kitchen towel to drain dry.
  • Butter each side of the toasted muffin and place a slice of ham on each side, place an egg on top of the ham and mask each with hollandaise sauce.
  • Sprinkle cayenne pepper over the sauce and serve.

Recipe Video


  • Prepare the Hollandaise Sauce before you start the poaching of the eggs.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories434
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.