Eggs Benedict

“Eggs Benedict”

Eggs Benedict is a classic breakfast dish that can come in many different versions.  The classic Eggs Benedict is basically a poached egg on top of a grilled english muffin and canadian bacon, then topped with a creamy hollandaise sauce.

Usually seen as a upscale breakfast items, mostly because of the hollandaise sauce.  Hollandaise sauce is seen as a challenging sauce to master, but if you know what you are doing, its really not.







Like I mentioned before, eggs benedict can be served in a lot of different ways.  As long as you keep in mind the basics of eggs benedict:

  • Bread
  • Major component-generally what the dish is named after, usually either a protien (canadian bacon, bacon, salmon, etc.) or vegetable (tomato, avocado, etc.) 
  • Poached Egg
  • Hollandaise Sauce

When making eggs benedict, just by understanding what the major components are you can adjust your the dish to what ever you want.  Here are a few examples of some different variations.




The Classic Eggs Benedict – English Muffin, Canadian Bacon, Poached Egg and Hollandaise served with Asparagus





Eggs Benedict with Avocado and Spinach on Garlic Bread






Eggs Benedict with Tomato, Topped with Hollandaise and Asparagus






When making eggs benedict, the sky is the limit, whatever combinations you can imagine, you can do.  So try making a few different variations and create your own eggs benedict signature creation.  For me, my favorite is:

Eggs Benedict-New Mexico version – A fresh tortilla for the bread, some shredded pork tossed in red chile on top of the tortilla with the poached egg on top of the meat.  Then, to finish it off I add some fresh roasted green chili to the hollandaise sauce and smother the whole thing in the “Green Chili Hollandaise”

Try another eggs benedict recipe here.

Want some sweetness to your eggs benedict?

Want to see more about Eggs Benedict and more? Check out The First Timer’s Cookbooks & DVD Here!  

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

1 Comment

  1. Office Cleaning on 04/19/2012 at 2:39 PM

    “Eggs Benedict with Tomato, Topped with Hollandaise and Asparagus”… Lord have mercy, does this look delicious!

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