Eggs Benedict

The ideal formula for eggs Benedict is two halves of an English muffin topped with Canadian bacon, a poached egg and hollandaise sauce. And the sauce is key. It should be creamy, a little tangy and never broken (a hollandaise sin). Obviously, this isn't the ideal meal for people watching their waistlines, but it does serve as an ultra-comforting option for a relaxing weekend brunch. Food & Wine's guide to eggs Benedict has the classic recipe, but it also offers creative upgrades like a lobster version and a smart take on a Reuben. You can also find wine pairings and new techniques for making hollandaise sauce.

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Eggs Benedict
The classic brunch dish Eggs Benedict traditionally consists of a split English muffins topped with Canadian bacon, two poached eggs and hollandaise sauce. Here, a few variations on this popular egg dish, from steak and eggs Benedict to eggs Florentine with smoky mornay sauce.
5 Alternative Takes on Hollandaise Sauce for Your Eggs Benedict
Switching up how you make hollandaise sauce is a fun way to riff on this brunch staple. Here are five different ways to approach this classic sauce.
Lobster Eggs Benedict
This is superdecadent brunch food. To save time, you can use cooked lobster meat—you'll need about 3/4 pound.More Brunch Recipes
Eggs Benedict with Bacon and Arugula
Rating: Unrated 1
In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture. At Cheeky’s, her restaurant devoted to breakfast and lunch, she serves the eggs on homemade cheddar-chive scones; the English muffins called for here are a tasty time-saver. Slideshow: Great Breakfast Recipes with Eggs 
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