Eggs Benedictine


I love having eggs for breakfast, I like them in all their forms, fried, boiled, poached and the last thing I did that I even dedicated a video to it, Eggs in the Clouds. Another of my favorites is the Eggs Benedictine … I love the flavor of the hollandaise sauce!

Huevos a la benedictine

Ingredients for Eggs Benedictine (2 people):

  • 2 eggs
  • 2 slices of ham
  • 1 slice of bread
  • 1 teaspoon of vinegar
  • 1 teaspoon of Butter
  • 1/2 teaspoon lemon juice
  • 1 pinch of salt and pepper

Preparation of the Eggs Benedictine

The first thing we will do is toast the slices of bread and meanwhile we start poaching the egg: For this we boil water with a tablespoon of vinegar and add the egg (without the shell) very carefully and cook it for approximately 3 minutes. . Then we remove it carefully with a spoon that does not break (fig. 1)

How to make hollandaise sauce

To prepare this sauce, we must melt the butter in a small pot, add a few drops of lemon, a teaspoon of water and the yolk of 1 egg, and the pinch of salt and pepper stir until it is homogeneous. (fig. 2)

Now we assemble the loaves: We add the ham and carefully place the poached egg and bathe them with the hollandaise sauce (fig. 3)

como hacer huevos benedictine

history of eggs benedictine

The history of the eggs is a mystery. What it seems is that they are based on a French Renaissance preparation called “œufs bénédictine”, consisting of a fried bread spread with “brandade” (a salted cod and potato puree) with a poached egg and bathed in hollandaise sauce. Also, it would seem that everyone agrees that eggs as we know them today were invented in New York City.

There are various stories. The first tells how at the end of the last century Mrs. LeGrand Benedict (wife of a great financier named LeGrand Benedict), tired of the Delmonico’s menu, asked the maître d ‘(captain) to ask the chef to prepare something different for her. . When the captain asked Mrs. if she had any suggestions, she said that she would like some poached eggs with a slice of ham, hollandaise sauce and grated truffle.

The second is attributed to Mr. Commodore E.C. Benedict, a banker who died in 1920.

The third, which has been more documented, tells that in 1894 Mr. Lemuel Benedict, a retired Wall Street banker and a regular customer of the Waldorf hotel restaurant, after a night of partying asked Captain Oscar Tschirky to prepare a Buttered toast, poached eggs with crispy bacon and topped with hollandaise sauce. Then the captain decides to do his own experiments and substitutes the English muffin for the bread and the bacon for the ham.


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