Super eggs Benedict recipe | Jamie Oliver recipes (2024)

FAQs

What is the difference between eggs royale and Eggs Benedict? ›

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. Read more about sharing.

One of the key components of any Eggs Benedict is the poached egg. What would our Lobster Eggs Benedict be without that perfect runny egg yolk soaking into the brioche and coating the tender lobster meat?

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.

Eggs Benedict and three delicious versions–Eggs Florentine with spinach, Eggs Royale with smoked salmon and Eggs Norwegian with both–are perfect ways to create a delicious Sunday brunch. Sometimes I offer more than one version at the same meal.

Eggs Florentine vs. Eggs Benedict: What's the Difference? The primary difference between eggs Florentine and eggs Benedict is the addition of spinach.

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time.

Hollandaise can break, which means the butter and eggs will separate. The secret is all in the butter–make sure the butter is hot, but not too hot, add it slowly, and don't add too much!

To prevent the eggs from scrambling heat the egg yolks in a stainless steel bowl placed over a pot of gently simmering water (aka double boiler). The gentle heat of the steam is much more forgiving than a direct flame. Eggs start to curdle at around 160-170 degrees F.

Is Eggs Benedict healthy for weight loss? ›

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.

Worst: Eggs Benedict

Eggs offer protein, and an English muffin isn't too bad for you. The calories come in the high-fat Hollandaise sauce.

Luxurious Eggs Benedict gets an extra-flavorful twist with the addition of smoked salmon. This is Eggs Halifax, a viral trend that's sure to be your new brunch favorite! You'll love the combination of poached eggs, Hollandaise sauce, smoked salmon, and toasted English muffins. What is this?

Yes, it always should include some kind of ham / pork product! Eggs Royale is with smoked salmon instead of ham and Eggs Florentine is with spinach instead of ham/smoked salmon. Helpful?

A Delectable History: Tracing its French and Italian Roots

During this time, the term "à la Florentine" emerged as a descriptor for dishes that prominently featured spinach, an ingredient beloved by the Italian city of Florence.

LeGrand Benedict, who dined at the Delmonico's restaurant frequently, slowly started growing tired of the menu. She wanted something new for her lunch and discussed the same with Charles Ranhofer, a noted chef at the restaurant. The chef created the Eggs Benedict to address her desire.

But there is a plethora of playful takes, where the streaky bacon or ham is replaced with local ingredients. You have eggs Florentine with spinach and, just sometimes, a mornay sauce replacing the hollandaise. Then there's eggs Royale, also known as eggs Halifax in Canada, which has taken the internet by storm.

In a sulfuric hot spring, or “egg pond,” where the temperature is 175°F, raw eggs soak for one hour. Then the eggs are boiled for 15 minutes at 212°F. Iron in the sulfurous waters turns the white shells black. Inside the shell is a normal hard-boiled chicken egg. Even the underside of the shell remains white.