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

FAQs

Why is Eggs Benedict so good? ›

The poached egg adds a rich, creamy texture, and the hollandaise sauce provides a tangy, buttery flavor that ties everything together! Eggs Benedict is also an excellent source of protein. Eggs provide protein and are also rich in other nutrients, such as vitamin D and choline.

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.

I like to cook mine over medium-low because I feel like it gives the whites time to cook through before the yolks cook. Either way, keep those yolks runny so you can have a yolk and hollandaise party on your English muffins.

The true history of the eggs Benedict is as murky as the identity of the human who created the eggs Benedict in the first place. According to Delmonico's legend, eggs Benedict was created for and named after restaurant regulars Mr. and Mrs. LeGrand Benedict in the 1860s.

That's One Eggs-ellent Benedict

The cornerstone of the dish is the Hollandaise, a rich and creamy sauce made from eggs, butter, and lemon juice. Add eggs on top of English muffins, and meat or fish and cover it all with Hollandaise for the best breakfast in town.

Over Hard: Over hard eggs are the same as over easy except that their middle is solid. If you dislike the runny texture of egg yolk, this is a perfect option.

Tesco Finest Hollandaise Sauce 165G - Tesco Groceries.

So, what is the dish? Traditionally the dish is a toasted English Breakfast Muffin topped with Smoked Salmon, a soft poached free-range Egg, and some indulgent Hollandaise sauce. A real festive breakfast treat.

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.

What are eggs called when the yolk isn't runny? ›

Each results in a slightly different experience: over-easy eggs have a really runny yolk perfect for dipping and sunny-side-up eggs have a slightly more set yolk better suited for sandwiches. The terms for these two techniques are used almost interchangeably, so it can be hard to know which is which.

A broken hollandaise sauce is thin with a grainy appearance. The likely causes are overheating, adding the butter too quickly, or adding too much butter. If a sauce seems on the verge of breaking, you'll see oily butter begin to accumulate on the edge of the sauce.

The most important thing to know about eggs Benedict is that they have nothing to do with the famed traitor Benedict Arnold.

It is also wise to keep in mind that the American Heart Association advises that no more than 120 calories in a 2,000-calorie diet come from saturated fat. That is about 13 grams. So, you can see that Eggs Benedict is too heavy in saturated fat to be considered a healthy breakfast option.

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.

Traditionally due to the hollandaise sauce eggs, benedict is not considered to be a healthy breakfast special. However, with our alternative swaps, we've managed to reduce the number of calories and sugars used in this meal, making it a classic breakfast special going forward.

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.”

Egg Etiquette 🥚🍳 This tricky but deliscious Eggs Benedict dish doesn't have to be messy! Instead of cutting straight through the egg, try gently breaking the yolk at the beginning, letting it run down into one pool (where you can dip into), and then cut one piece at a time after that.

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.