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magazine eggs benedict salad
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Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.
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Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.
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Eggs Benedict is a decadent breakfast composed of two crispy slices of good Canadian bacon on top of two halves of a toasted English muffin. Two perfectly poached eggs sit on top of the Canadian bacon, and the eggs are covered with rich, lemony hollandaise sauce. Serve with Home Fries (page 209), Skillet Hash Browns (page 211), or Stone-Ground Hominy Grits such as Hoppin’ John’s or Anson Mills (page 207).
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A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.
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We obsessed over all the details so you don’t have to.
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Eggs Benedict with a dash of Worcestershire sauce? Trust us—and Epicurious member Gromney—on this one: it lends a compelling touch to this brunch classic. To make this dish a touch healthier, substitute turkey bacon or smoked salmon and reach for whole-wheat English muffins instead of the plain old white.
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Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of eggs Benedict and mentioned that the sauce was easier to make than a typical hollandaise. Could you request the recipe?"
In this quick variation on eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce.
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Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
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Recipes
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
Articles
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Forget those sad scoops of neon-yellow mush; this egg salad's fancy enough for company.
Christina Chaey
Cooking
It's the classic brunch dish--in salad form.
Bon Appétit
techniques
So easy you can do it without a recipe. Please don't skimp on the mayo.
Adam Rapoport
Cooking
Jammy eggs, a mustard-y vinaigrette, and more dollars in your pocket.
Alex Delany
Cooking
You fancy, huh?
Danielle Walsh
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Jill Silverman Hough
Videos
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Chef Adam Plitt of Delmonico’s, America’s first fine dining restaurant, shows how to make original Eggs Benedict in the place it was invented. Learn the history of the iconic brunch dish while mastering poached eggs, brioche toast, and a rich, made-from-scratch béarnaise sauce.
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Follow this classic recipe for eggs benedict.
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We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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We challenged three of our esteemed chefs - Chris Morocco, Melissa Miranda and Harold Villarosa -- to each make different versions of the same dish: eggs benedict. While each variant has to be similar in some ways (yolky, buttery, crispy, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try?
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.