Updated: May 17
Celebrated on 16th April every year is National Eggs Benedict Day. One whole day dedicated to runny golden eggs, a glossy hollandaise sauce, and a classic English muffin. The big question is – ham or bacon?
This staple breakfast or brunch dish is a popular choice on cafe, brasserie and restaurant menus. Although they say not to mess with a classic, there are multiple different variations that have come around since, including Eggs Florentine and Eggs Royale.
Check out our favourites below to whip up on Saturday and celebrate Eggs Benedict Day the right way.
How to poach the perfect egg
First things first, it’s the poached egg that makes or breaks this dish. If you don’t get it right, you could jeapordise the whole thing. Here’s our step-by-step guide:
Place a large saucepan of water on to boil
Once nearly boiling, turn it down slightly – you want to see lots of small bubbles at the bottom of the pan
Add a small dash of white wine vinegar to the pan – this helps the egg to firm up in the water
Crack your first egg into a small dish or cup. For this next part you need to work quickly
Using a wooden spoon handle, swirl the water into a tight circle to create a whirlpool
As soon as you lift the wooden spoon out of the water, drop the egg quickly into the centre of the whirlpool
After two minutes, use a slotted spoon to remove your egg from the pan. Place on a sheet of kitchen roll to soak up the excess water
Your egg is now ready to assemble your dish
Whip up a hollandaise sauce
Melt 125g of butter in a saucepan. Once melted, skim any white solids from the surface and leave on a very low heat to keep warm
Place a saucepan of water on to boil and once boiling, reduce to a simmer
Place a heatproof bowl over the saucepan – make sure it fits snugly!
Crack three egg yolks into the bowl and whisk with 1/2 teaspoon white wine vinegar
Whisk for around 3-5 minutes continuously until pale and thick
Remove from the heat and gradually add in the melted butter, continuing to whisk slowly at the same time – you should end up with a creamy hollandaise
If it gets too thick, add in a splash of cold water
Season with a squeeze of lemon juice and keep warm until serving
Alternatively, you can buy pre-made hollandaise sauce and heat as required. We recommend our Macphie Hollandaise Sauce.
Five ways for a crackin’ brunch
The OG, the classic.
Lightly toast two English muffin halves and set on a plate.
This meat free option replaces the ham or bacon with spinach for a healthier alternative.
It’s personal preference whether you want to steam your spinach to create a moist, silky base, or prefer the slight crisp of raw leaves.
Simple but effective, this variation features smoked salmon for a pescatarian favourite. The flavour of the fish pairs beautifully with the smooth, slightly tangy hollandaise sauce. Sprinkle some fresh chives on top and devour.
Have you heard of Eggs Neptune before?
This variation uses fresh crab meat instead of bacon, ham or smoked salmon. Popular in America, this is a refreshing twist on the classic Eggs Benedict, if you can source some fresh crab meat of course!
If you’re using a whole crab, remove the meat. Wash and clean the meat then place in a frying pan on low heat for a couple of minutes. Season with salt and pepper, and any other seasonings you like, then shred into fine pieces.
Benedict Baked Potatoes
A new way to do breakfast potatoes! It would make a delicious dinner option too.
Bake your potatoes in a hot oven for around one hour, until soft when lightly squeezed. Once cooked, slice down the middle and ruffle up the flesh using a fork, then leave to cool slightly.