Eggs Benedict Quiche (and Recipe Video!) (2024)

FAQs

What is the secret of eggs Benedict? ›

Instead, you simply put the yolks and lemon juice in a cup, then with a hand blender running in it, slowly drizzle in hot melted butter. The hot butter cooks the egg yolks as it emulsifies and you end up with a sauce that is indistinguishable from the real deal, all in about two minutes.

Origin and history

There are conflicting accounts as to the origin of eggs Benedict. Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860." One of its former chefs, Charles Ranhofer, also published the recipe for Eggs à la Benedick in 1894.

The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!

noun. a dish consisting of toast or toasted halves of English muffin covered with a thin slice of fried or broiled ham, poached eggs, and a topping of hollandaise sauce.

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there's far less risk of it splitting – worth the time we think.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Fun fact: a hungover stockbroker by the name of Lemuel Benedict claimed to have invented eggs benny in New York's Waldorf Hotel in 1894 by ordering buttered toast, poached eggs and crisp bacon with “a hooker of hollandaise.”

The dish is named after a New York City stockbroker named Lemuel Benedict, who, in 1894, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise" at the Waldorf Hotel.

Hollandaise sauce was first introduced by famous French chef Marie Antoine Carême (1784–1833). His technique of whisking the air into egg yolk and water-based ingredients in a bain-marie (= making the foam first) and emulsifying molten butter into the foam is still the most often used technique in cookbooks.

When does Eggs Benedict expire? Eggs Benedict is a dish that is best consumed right after it is prepared and typically doesn't have a long shelf life as leftovers. If you absolutely must store leftovers, they can be kept in the fridge for 1-2 days maximum.

Can you buy ready made hollandaise sauce? ›

Our premade hollandaise sauce is a rich and velvety sauce made with butter, lemon and eggs. Delicious with salmon, cod and haddock. Schwartz Sauces for Fish, with their specially selected ingredients, complement the delicate flavours of a wide variety of fish.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time.

Bum nut noun: an egg.

noun. a newly married man, especially one who has been long a bachelor: From the sublime to the ridiculous—the bride in her most seductive lingerie and the benedict in a pair of ratty old boxers.

However, the debate was kickstarted again in 1978 with an article in Bon Appetit that told a competing story crediting a Mr and Mrs LeGrand Benedict with the dish. According to the LeGrand legend, eggs Benedict was created at the iconic New York restaurant, Delomonico's, in the 1860s.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising. Cook for 3-4 mins, until the white is cooked through.

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 living 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.

The calories come in the high-fat Hollandaise sauce.

Yes, eggs benedict should always be served with ham or bacon.