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

FAQs

Are the eggs in Eggs Benedict supposed to be runny? ›

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!

Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried tomato Hollandaise. A specialty of restaurants in the defunct Canadian retail chain Zellers. Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa (such as salsa roja or salsa brava) and Hollandaise sauce.

Eggs Benedict is a great breakfast food for a few reasons. They're a delicious combination of flavors and textures. The English muffin provides a crispy, buttery base for the dish. By contrast, Canadian bacon or ham adds a salty, savory flavor.

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 is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). Warmer yolks = warmer sauce.

Most times what you're getting is snotty looking—and tasting—poached eggs, with questionable ham, and room-temperature hollandaise sauce,” he says. There are also safety concerns about this dish, according to Michelin-trained chef, Eddie Brik.

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. Read more about sharing.

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.

Eggs Benedict is a classic breakfast dish that typically consists of a split English muffin topped with Canadian bacon, a poached egg, and hollandaise sauce. It is typically eaten with a fork and knife, cutting into the egg and allowing the yolk to mix with the hollandaise sauce and other ingredients.

What is a substitute for lemon juice in Eggs Benedict? ›

Continue whisking until the mixture thickens and reaches a luxurious consistency akin to that of traditional hollandaise. White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes.

Hollandaise sauce is a rich, buttery sauce freshened with the lightest touch of lemon. Despite having “Holland” in its name, it's generally agreed among chefs that Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after a small town in Normandy famous for its butter and cream.

Eggs Florentine: The History

In France, anything served on a bed of spinach became “Florentine” because Catherine de Medici came from Florence. Serving a poached egg on a bed of greens with a mother sauce was a common breakfast dish, and toast would likely have been served on the side.

Over-Hard. An over-hard egg is an over-easy egg whose yolk is completely cooked through. It starts as a fried egg that's cooked on one side, then flipped and cooked yolk-side down until the yolk is no longer runny. You can also order your eggs "over-medium" if you'd like it somewhere in the middle.

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

Hollandaise should be of nappe consistency. If you stick a spoon into hollandaise, it should coat the back of the utensil and hold its form when you run your finger through the sauce.

Cooking at too high of a temperature

If your pan is too hot, the eggs will cook too quickly, resulting in a watery texture. Lower the heat and cook the eggs slowly for optimal results.