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National Eggs Benedict Day | Recipe & Folklore

April 13, 2022 by Madalaine 12 Comments

Jump to Recipe

This week on April 16 is National Eggs Benedict Day. However, before we break into the lore behind the origins of one of the most scrumptious breakfast dishes ever, let’s indulge in how to make it. Then keep scrolling for a little speculation of how it came about.

golden yellow classic hollandaise sauce over poached egg and english muffin

National Eggs Benedict Day Recipe

This isn’t so much of a recipe as it is a reminder of how to put it together. Eggs Benedict is a compilation of a toasty English muffin, warm savory ham, perfectly poached eggs, and Hollandaise sauce. Here are some tips to help you put yours together!

pouring golden yellow classic hollandaise sauce over poached egg and english muffin

Eggs Benedict Ingredients (makes 4)

This recipe includes links for How to Poach Eggs and How to Make Hollandaise Sauce in Minutes. For a true step by step recipe for all components, scroll down to the bottom for a full recipe that is also printable.

  • 2 English muffins, halved
  • 4 eggs, poached
  • 4 – 8 thick slices of ham or Canadian bacon
  • 4 cups fresh baby spinach (optional)
  • 1 tablespoon olive oil (optional)
  • 1 clove of garlic, thinly sliced (optional)
  • 1/2 cup Hollandaise sauce
  • cayenne pepper

Equipment

  • Baking sheet
  • Saucepot
  • Skillet (optional)
  • Immersion blender, mini food processor, or small blender

Instructions

  1. Make Hollandaise sauce. This recipe (via the link) makes a great Hollandaise sauce that’s quick and easy. It uses 1 stick of butter, 1 egg yolk, a little water, a little lemon juice, salt, and cayenne pepper. It’s just the right amount for 4 eggs Benedicts, about 1/2 cup.
  2. Start poaching the eggs. This is a foolproof recipe for eggs (scroll down for the video 👇🏼). You can poach them one at a time or 2 at a time in simmering water.
  3. Turn the oven on broil. Put the ham or Canadian bacon on a baking sheet with the English muffins. Spread 1/2 tablespoon of Hollandaise sauce in the middle of each English muffin half.
  4. Place the baking sheet in the middle rack under the broiler. Broil until the muffins are lightly toasted. Check every 2-3 minutes. Then turn the oven off.
  5. (Steps 5 – 7 optional) Heat the olive oil in the skillet over medium heat for 2 minutes.
  6. Add the sliced garlic and let warm for 2 – 3 minutes to flavor the oil. Then remove garlic.
  7. Add the spinach to the oil and toss for 1 – 2 minutes or until the spinach just starts to wilt. Remove from heat.
  8. Assemble the Eggs Benedict: Place 1 or 2 pieces of ham on each toasted English muffin half. If using spinach, put 1/4 of the spinach on top of the ham. Then add a poached egg and top with Hollandaise sauce. Sprinkle each Benedict with a little cayenne pepper.
YouTube video

Eggs Benedict Recipe Variations

If you choose to use a little spinach in your eggs Benedict, you’ve technically made an eggs Florentine. (My favorite!) Here are some other additions you can choose to use that might inspire your Benedict creations!

Instead of ham try one of these:

  • Smoked salmon (Eggs Hemingway)
  • Bacon
  • Asparagus
  • Roasted zucchini
  • Roast beef
  • Corned beef

Instead of an English muffin try…

  • Bagel
  • Keto Low Carb Bagel
  • Toast
  • Grilled Portabella mushroom
  • Waffle wedge
  • Hashbrown potatoes

Regardless of how you like to make or eat your eggs Benedicts, they’re fun to prepare and they always make a smashing presentation!

Who came up with the first Eggs Benedict?

Well… there’s a little speculation behind the origins of this dish. Some say it roots back to Pope Benedict XIII. Apparently, he requested this combination so often it became his signature dish. Others say the New York City restaurant Delmonico’s created it and named it in honor of one of their prized patrons, Mrs. LeGrand Benedict.

However, the story that seems to have gained the most popularity also hails from New York but this time places it at the Windsor Hotel. A stockbroker by the name of Lemuel Benedict ordered his eggs this way hoping to remedy his hangover. I wonder if he also ordered a bloody Mary to accompany it?

His original order is believed to be, “buttered toast, poached eggs, crisp bacon, and Hollandaise sauce.” The chef was so impressed, after a few modifications, the dish heralded its own place of honor on the menu.

Regardless of how it started, National Eggs Benedict Day is worth celebrating with your own creation or a bite of someone else’s. Enjoy!

golden yellow classic hollandaise sauce over poached egg and english muffin
5 from 6 votes
Print

Eggs Benedict Florentine Recipe

Eggs Benedict is a compilation of a toasty English muffin, warm savory ham, perfectly poached eggs, and Hollandaise sauce. Here are some tips to help you put yours together!

Course Breakfast
Cuisine American
Keyword eggs, hollandaise, poached, sauce
Prep Time 30 minutes
Servings 4 Eggs Benedicts
Calories 474 kcal
Author Madalaine

Ingredients

Hollandaise Sauce

  • 8 tablespoons butter unsalted
  • 1 egg yolk
  • 1/2 teaspoon water
  • 1/2 teaspoon lemon juice fresh
  • 1/2 teaspoon kosher salt
  • cayenne pepper

English Muffin Base

  • 2 English muffins halved
  • 4 – 8 slices Canadian bacon

Poached Eggs

  • 4 eggs
  • 1/4 teaspoon white vinegar
  • water

Wilted Spinach

  • 4 cups baby spinach fresh
  • 1 tablespoon olive oil
  • 1 clove garlic sliced
  • kosher salt to taste
  • 1/4 teaspoon nutmeg

Instructions

Hollandaise Sauce

  1. Heat the butter until it's almost too hot to touch on the stove or in the microwave, but don't brown it.

  2. In a container just large enough to accommodate an immersion blender*, add the yolk, water, and lemon juice. Blend until combined.

  3. Slowly, drop by drop, add the very hot butter while blending on high. When 1/2 of the butter has been added, then you can add it faster in a very small stream while blending on high.

  4. If sauce is too thick, add drops of water until you reach your desired consistency.

  5. Add salt and cayenne pepper to taste. Set aside.

Poached Eggs

  1. Bring 3 inches of water to a rapid boil.

  2. Add 1/4 teaspoon vinegar to the water and swirl it into a vortex.

  3. Carefully crack egg** into the center of the vortex and cover the pot with a tight lid.

  4. Set timer for 4 minutes.

  5. Remove poached egg onto paper towel and repeat with the rest of the eggs.

English Muffins and Ham

  1. Turn oven on to a high broil.

  2. Split English muffins in half and spread 1/2 tablespoon of Hollandaise sauce on each one.

  3. Place the muffins and ham onto a baking sheet and place on the middle rack in the oven. Broil until muffins are lightly toasted, about 3 – 4 minutes.

  4. Remove from oven and set aside.

Spinach

  1. Heat olive oil in a skillet over medium-high heat until oil starts to shimmer.

  2. Place the sliced garlic in skillet for 2 minutes or until very lightly browned.

  3. Remove garlic and discard.

  4. Put all the spinach into the skillet and toss for 1 minute or until just barely wilted. Sprinkle with nutmeg. Then remove from heat.

Assembling Eggs Benedict

  1. Put 1 or 2 pieces of ham on each English muffin.

  2. Cover ham with wilted spinach.

  3. Place a poached egg on each muffin and top with Hollandaise sauce.

  4. Sprinkle with cayenne pepper.

Recipe Notes

*Immersion blender – if you don’t have an immersion blender, a regular small/mini blender or small food processor both work very well.  At the very least you can go old school and do it by hand (which takes MUCH longer) with a bowl and whisk.

**Egg cracking: Doing one egg at a time seems to produce beautifully poached eggs.  I’ve done 2 and 3 eggs at once with great success.  4 eggs at once continues to prove a challenge in the beauty department.

Nutrition Facts
Eggs Benedict Florentine Recipe
Amount Per Serving
Calories 474 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 301mg100%
Sodium 1207mg52%
Potassium 477mg14%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 3816IU76%
Vitamin C 9mg11%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Breakfast & Brunch, Sauces Tagged With: brunch, eggs, hollandaise, sauces

Previous Post: « How to Make Homemade Biscuits
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Reader Interactions

Comments

  1. Chef Mimi

    April 13, 2022 at 9:26 am

    Delicious! I love the slightly wilted spinach. And that sauce is stunning!

    Reply
    • Madalaine

      April 13, 2022 at 10:01 am

      Thank you so much, Chef Mimi!

      Reply
  2. David @ Spiced

    April 14, 2022 at 6:39 am

    5 stars
    I do love Eggs Benedict, and this looks amazing, Madalaine! Don’t you love how the history of many recipes is murky? No matter where it came from, this is a classic recipe…and now you’ve got me craving it!!

    Reply
  3. Ben | Havocinthekitchen

    April 19, 2022 at 9:57 am

    5 stars
    These Eggs Benedict looks perfect and so inviting; the Hollandaise sauce is so rich and smooth.
    I haven’t had eggs Benny for a long time, but I now want them to happen in my life ASAP 🙂

    Reply
    • Madalaine

      April 19, 2022 at 11:21 am

      Hahaha! I totally know what you mean! When I haven’t had something in a while, then when it pops up… I crave it like crazy!

      Reply
  4. Dorothy

    April 19, 2022 at 4:19 pm

    Such a wonderful indulgence! Egg on egg, all perfectly made, and dressed up for company!

    Reply
    • Madalaine

      April 19, 2022 at 7:22 pm

      Thank you Dorothy, Lol! You’re right! I never thought of that. 🙂

      Reply
  5. Linger, Kristy Murray

    April 20, 2022 at 8:48 am

    5 stars
    Eggs Benedict is my go-to brunch dish whenever I go out on a Saturday or Sunday morning. I rarely ever make them at home but you’ve just inspired me to re-create your recipe at home. Also, I love all of your variation ideas. Thanks for sharing!

    Reply
    • Madalaine

      April 20, 2022 at 11:20 am

      Thanks, Kristy! Let me know if you try any of the variations. 🙂

      Reply
  6. Liz

    April 21, 2022 at 7:05 am

    I think I’ll make these for Father’s Day! My hubby loves eggs and this would start his day off perfectly!

    Reply
  7. Joyce Flanagan

    November 25, 2022 at 9:07 pm

    5 stars
    So easy to make and it tastes great!!!

    Reply
  8. Joyce Flanagan

    November 29, 2022 at 5:18 pm

    5 stars
    Great recipe that makes it look like you spent a lot of time making without spending a lot of time. It tastes great. You need to make it soon.

    Reply

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