Eggs Benedict is a easy to make, great breakfast cure for a hangover. It’s the basic American style breakfast with eggs, bacon and toast smothered in hollandaise sauce.
- Hollandaise sauce, Recipe is here
- 8 slices Canadian Bacon
- 4 English Muffins, split
- 2 tsp White Vinegar
- 8 Eggs
- Salt and Pepper, to taste
- Fresh chopped parsley, for garnish
- Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
- Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil.
- Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
- To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
- Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
- Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs
- Eggs Mornay – substitues the Hollandaise with Mornay (cheese) sauce.
- Eggs Atlantic or Eggs Hemingway (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon (orsmoked salmon) for the ham. This is a common variation found in Australia, New Zealand and Canada. This is also known as “Eggs Benjamin” in a few restaurants in Canada.
- Huevos Benedict substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava ) and hollandaise sauce.
- Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
- Eggs Sardou is a complex dish from Antoine’s Restaurant in New Orleans which originally replaced the English muffin and ham with artichoke bottoms topped with crossedanchovy fillets, and then, atop the egg and its hollandaise sauce was a dollop of chopped ham and a slice of truffle. A more widespread version of the dish starts with a base of creamed spinach, substitutes artichoke bottoms for the English muffin, and eliminates the ham. For more background see the article.
- Artichoke Benedict replaces the English muffin with a hollowed artichoke.
- Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
- Irish Benedict replaces the ham with corned beef or Irish bacon.
- Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
- Eggs John Scott replaces the Hollandaise sauce with HP Sauce.
- Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
- Eggs Billy replaces the English muffin with a lightly toasted buttermilk biscuit, country ham for the Canadian bacon, fried egg over easy for the poached egg, keep the Hollandaise sauce.
- Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
- Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.