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Perfect for a gourmet breakfast, Sunday brunch or Easter, Oeufs Bénédicte are as tasty as they are easy to make. A nicely toasted English muffin topped with crispy bacon andrunny poached eggs, topped with hollandaise sauce and fresh chives...and there you have it!
Where do Eggs Benedict come from? That's the question we're all asking ourselves! Well, the origin of this little marvel is quite simple: Mr. Benedict once asked for slices of toast topped with poached eggs, bacon and Hollandaise sauce for breakfast at the Waldorf Hotel in New York. And it was the maître d' at the time who, finding the idea gourmet, decided to add the recipe to the menu, inspired by the name of the person who had requested it. That's how Oeufs Bénédicte was born.
For a gourmet breakfast or Sunday brunch, discover this delicious recipe for savory stuffed crescent rolls, those French toast bagels, this homemade granola or the divine French sugar Brioche, which is so good!
💙 Why you'll love them
- They're quick and easy to make: just make the Hollandaise sauce, poach the eggs for a few minutes and assemble, before serving piping hot.
- They require few ingredients.
- They are complete and gourmet, so perfect for brunch or a good breakfast.
🍳 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Chives: fresh is best. But you can also use frozen or dried, if you don't have any on hand.
- Bacon: sliced for easier assembly.
- English muffins: these round buns are the basis of Eggs Benedict. You can make them yourself, or buy them off the shelf.
- Unsalted butter. I recommend a good quality one, with 82% fat. It's one of the main ingredients in Hollandaise sauce, so don't overlook it.
- Lemon to lightly flavour the Hollandaise sauce.
✅ Dairy-free version
To make this recipe dairy-free, replace the butter with vegetable margarine.
🥰 The chef's advice
When adding the eggs to the bain-marie, keep the heat low. The only way to ruin a Hollandaise sauce is to heat the fire too high and burn the eggs... A good sauce takes a little time and patience, it's true, but it's so worth it!
❄️Storage
Eggs Benedict cannot be preserved or frozen. This is a recipe to be enjoyed piping hot, as soon as it's ready.
😋 Other breakfast treats
- Delicious chocolate chip brioche
- Homemade spread, with only 2 ingredients
- Best easy French waffles
- Authentic French sugar puffs (Chouquettes)
📖 Recette
Benedict Eggs with homemade Hollandaise sauce
Ingredients
- 2 eggs
- 1 tablespoon chives
- 6 slices bacon
- 1 English muffin
For the Hollandaise sauce:
- ½ cup unsalted butter
- 2 egg yolks
- ¼ yellow lemon
- fine salt to taste
- black pepper to taste
Instructions
- Prepare the Hollandaise sauce: melt the butter and set aside. Place a large bowl with the egg yolks on a small saucepan of boiling water over low heat to create a bain-marie. Whisk constantly until the mixture begins to thicken.
- Add the melted butter a little at a time, while continuing to stir, along with the lemon juice, salt and pepper. Cover with cling film until the rest of the recipe is ready.
- In a frying pan, brown the bacon slices until golden and crispy. Toast the English muffins (or pan-fry for a few minutes with a knob of butter if you don't have a toaster), then place the bacon slices on top.
- Rotate a knife in a pan of boiling water to form a swirl, then poach the two eggs without their shells. Cook for approximately 2 minutes and 30 seconds.
- Place the poached eggs on the bacon, top with hollandaise sauce, sprinkle with chives and enjoy!
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