{{Short description|American breakfast or brunch dish}} {{use mdy dates |date=August 2021}} {{Infobox food | name = Eggs Benedict | image = Traditional Eggs Benedict.jpg | image_size = | caption = Eggs Benedict with Canadian bacon on an English muffin with Hollandaise sauce | alternate_name = | country = United States | region = New York City | creator = | course = Breakfast, brunch | served = | main_ingredient = English muffin, bacon or ham, poached eggs, Hollandaise sauce | variations = Multiple | calories = | other = }} '''Eggs Benedict''' is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce. The dish is believed to have originated in New York City, although a number of different origin stories exist.<ref>{{Cite web |last=Stradley |first=Linda |last2=Brenda |date=2015-05-17 |title=Eggs Benedict History and Recipe |url=https://whatscookingamerica.net/eggs/eggbenedict.htm |access-date=2025-11-10 |website=What's Cooking America |language=en-US}}</ref>

== Origin and history == thumb|left|The cross section of a serving of eggs Benedict There are multiple conflicting accounts as to the origin of eggs Benedict.

Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860."<ref>{{cite web|title=Delmonico's Menu|url=http://www.delmonicosrestaurant.com/menus.html|website=Delmonico's Restaurant|access-date=2016-09-28|archive-url=https://web.archive.org/web/20160927081231/http://www.delmonicosrestaurant.com/menus.html|archive-date=2016-09-27|url-status=dead}}</ref> One of its former chefs, Charles Ranhofer, also published the recipe for ''Eggs à la Benedick'' in 1920.<ref>{{cite web|url=https://archive.org/stream/epicureancomplet00ranhrich#page/309/mode/1up |title=The epicurean—A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894 |publisher=The Internet Archive |access-date=2014-04-17}}</ref>

In an interview recorded in the "Talk of the Town" column of ''The New Yorker'' in 1942, the year before his death,<ref>{{cite web | url = http://www.echonyc.com/~jkarpf/eggs/feedback.html#lemuel | title = Eggs Benedict New York: Feedback | access-date = February 23, 2007 | last = Benedict | first = Cutts | archive-url = https://web.archive.org/web/19981201223133/http://www.echonyc.com/~jkarpf/eggs/feedback.html#lemuel | archive-date = December 1, 1998 }}</ref> Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the ''maître d'hôtel'', was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.<ref name = newyorker1942>{{Cite news | date = December 19, 1942 | title = Talk of the Town | magazine = The New Yorker }} '''Notes:''' ''This hasn't been verified at the source, but is instead taken from the letter to Karpf by Cutts Benedict and the page of J. J. Schnebel.''</ref>

[[File:Flickr sekimura 2390523527--Smoked salmon eggs Benedict.jpg|thumb|right|Eggs Atlantic (i.e. Eggs Royale) with smoked salmon in place of Canadian bacon]]

A later claim to the creation of eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then ''The New York Times'' food columnist Craig Claiborne, which included a recipe he said he had received through his uncle, a friend of the commodore. Commodore Benedict's recipe—by way of Montgomery—varies greatly from Ranhofer's version, particularly in the hollandaise sauce preparation—calling for the addition of a "hot, hard-cooked egg and ham mixture".<ref>{{cite news|last=Claiborne |first=Craig |url=https://www.nytimes.com/1967/09/24/archives/american-classic-eggs-benedict.html |title=American Classic: Eggs Benedict|newspaper=The New York Times |date=September 9, 1967 |access-date=2014-04-17}}</ref>

The modern version differs slightly from these early versions and has a split English muffin, topped with Canadian bacon or ham, lightly poached egg, and covered in hollandaise sauce, which is made from eggs, lemon, and melted butter.<ref name=":0">{{Cite web |date=2021-03-26 |title=Eggs benedict: six versions of a New York classic |url=https://www.nationalgeographic.com/travel/article/eggs-benedict-six-versions-new-york-classic |access-date=2024-11-28 |website=Travel |language=en}}</ref><ref>{{Cite web |title=How to eat eggs Benedict |website=TheGuardian.com |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2015/mar/30/how-to-eat-eggs-benedict}}</ref>

==Variations== thumb|right|Eggs Florentine with spinach in place of Canadian bacon It is popular to make variations on eggs Benedict, and some of the most popular are eggs florentine (spinach replaces bacon), eggs royale (smoked salmon replaces bacon), eggs Sardou (spinach and artichoke replaces bacon and muffin), eggs neptune (crab replaces bacon), and eggs cochon (pulled pork replaces bacon and buttermilk biscuit replaces the muffin).<ref name=":3">{{Cite web |date=2021-03-26 |title=Eggs benedict: six versions of a New York classic |url=https://www.nationalgeographic.com/travel/article/eggs-benedict-six-versions-new-york-classic |access-date=2024-12-06 |website=Travel |language=en}}</ref> In many cases it has become popular to simply replace the word eggs with the meat that replaces the bacon, for example, rather than ''eggs neptune'', ''crab benedict'', even though the recipe still has two poached eggs.<ref name=":3" /> Examples of this are steak benedict<ref name=":2" /> or salmon benedict, and replacements include corned beef, fried chicken, or shrimp.<ref name=":2" />

Many variations of eggs Benedict exist, the most common involve replacing the bacon or English muffin, or both: * Avocado toast eggs Benedict – substitutes toast in place of the muffin and adds sliced avocado.<ref>{{cite web|last=Hardesty|first=Kim|title=Avocado on Toast with Poached Egg and Blender Hollandaise|url=https://www.lowcarbmaven.com/poached-egg-on-avocado-toast-with-blender-hollandaise/|date=nd|access-date=November 9, 2021|website=Low Carb Maven}}</ref> * California eggs Benedict – adds sliced Hass avocado. Variations may include sliced tomato instead of Canadian bacon.<ref>{{cite web|last=Rhee|first=Chungah|title=California Eggs Benedict|url=https://damndelicious.net/2012/05/08/california-eggs-benedict/|date=May 8, 2012|access-date=November 9, 2021|website=Damn Delicious}}</ref><ref name=":1">{{Cite web |last=Delicious |first=Chungah @ Damn |date=2012-05-08 |title=California Eggs Benedict |url=https://damndelicious.net/2012/05/08/california-eggs-benedict/ |access-date=2024-12-04 |website=Damn Delicious |language=en-US}}</ref> * Eggs Balmoral – substitutes haggis in place of Canadian bacon.<ref>{{cite web|title=Menus|url=https://www.thecrickladeclub.co.uk/menus|access-date=November 9, 2021|website=The Cricklade Club}}</ref> * Eggs Blackstone – substitutes streaky bacon in place of Canadian bacon and adds a tomato slice.<ref>{{cite book | last = Rombauer | first = Irma S. | author-link = Irma S. Rombauer |author2=Marion Rombauer Becker | others = Illustrated by Ginnie Hofmann and Ikki Matsumoto | title = The Joy of Cooking | orig-year = 1975 | edition = 1st Scribner 1995<!--template adds "ed." so don't say "edition" here--> | year = 1995 | publisher = Scribner | location = New York, New York | isbn = 0-02-604570-2 | page = 222 | chapter = Egg Dishes }} Here the recipe is called poached eggs Blackstone. It uses a fried slice of flour-dipped tomato, minced bacon, poached eggs, and hollandaise. No bread for base.</ref> * Eggs Blanchard – substitutes béchamel sauce in place of Hollandaise.<ref>{{cite book|last1=Hirtzler|first1=Victor|title=The 1910 Hotel St. Francis cook book|date=1988|publisher=Windgate Press|location=Sausalito, California|isbn=978-0915269068|edition=1st}}</ref> * Canadiana Eggs Benedict - substitutes Montreal smoked meat in place of Canadian bacon and mixes maple syrup in the Hollandaise sauce.<ref>{{cite web|title=Canadiana Eggs Benedict|url=https://www.getcracking.ca/recipes/canadiana-eggs-benedict|access-date=August 8, 2025|website=Eggs Farmers of Ontario}}</ref> * Eggs Chesapeake (crab eggs Benedict, crab cakes Benedict) – substitutes a Maryland blue crab cake in place of Canadian bacon.<ref>{{cite web|title=Eggs Chesapeake|access-date=November 9, 2021|url=https://thomasbreads.com/recipes/eggs-chesapeake|website=Thomas Breads}}</ref><ref>{{cite web|last=Roma|first=Cathy|title=Crab Eggs Benedict|url=https://whatshouldimakefor.com/crab-eggs-benedict/|date=May 10, 2019|access-date=November 9, 2021|website=What Should I Make For...}}</ref> thumb|Eggs Cochon served at New Orleans restaurant thumb|Crab and asparagus eggs benedict, served in Maine * Eggs Cochon (eggs cochon de lait) – substitutes pork "debris" (slow roasted pork shredded in its own juices) in place of Canadian bacon, buttermilk biscuit in place of the English muffin. Served in New Orleans restaurants.<ref>[http://eatyourworld.com/destinations/united_states/louisiana/new_orleans/what_to_eat/eggs_cochon_de_lait "Eggs Cochon du Lait"] ''Eat Your World''</ref><ref>[http://www.bestofneworleans.com/gambit/five-places-for-great-cochon-de-lait/Content?oid=1278937 "Five places for great cochon du lait"]''Gambit'' {{Webarchive|url=https://web.archive.org/web/20160307214548/http://www.bestofneworleans.com/gambit/five-places-for-great-cochon-de-lait/Content?oid=1278937 |date=March 7, 2016 }}</ref> * Eggs Florentine – adds spinach, sometimes substituted in place of the Canadian bacon.<ref>{{Cite news | title = Rich mix of patrons makes Moto's special | newspaper = The Atlanta Journal and The Atlanta Constitution | pages = A/6 | date = December 18, 1986 |quote=...&nbsp;eggs Florentine ($3.95), eggs poached and topped with Hollandaise sauce, served on spinach and English muffin}} <!--Not directly verified. Viewed through Google News Archive snippet view.--></ref> Older versions of eggs Florentine add spinach to poached or shirred eggs. The cheese gruyère mornay is added, though sometimes hollandaise is subbed.<ref name=":0" /> * Eggs Hebridean – a Scottish variety, substitutes black pudding in place of the Canadian bacon.<ref>{{cite web|last=Claire|title=Eggs Atlantic with a Florentine Twist|url=https://www.sprinklesandsprouts.com/eggs-atlantic-with-a-florentine-twist/|date=December 21, 2018|access-date=November 9, 2021|website=Sprinkles & Sprouts}}</ref> * Eggs Hussarde – substitutes Holland rusks in place of the English muffin and adds Bordelaise sauce.<ref name = demers1998>{{cite book | last = DeMers | first = John | others = Food photography by John Hay | title = Food of New Orleans: Authentic Recipes from the Big Easy | edition = 1st | year = 1998 | publisher = Periplus Editions | location = Boston | isbn = 962-593-227-5 | page = 44 }}</ref><ref name = Brennans >{{cite web |url = http://www.brennansneworleans.com/r_eggshussarde.html | title = Recipes – Eggs Hussarde | access-date = September 28, 2016 | publisher = Brennan's Restaurant | archive-url = https://web.archive.org/web/20060206235002/http://brennansneworleans.com/r_eggshussarde.html | archive-date = February 6, 2006 |location=New Orleans, Louisiana}}</ref> * Eggs Mornay – substitutes Mornay sauce in place of the Hollandaise.<ref>{{Cite news | last = Claiborne | first = Craig | author-link = Craig Claiborne | title = Maligned Vegetable Has Loyal Fans | newspaper = The New York Times | page = 28 | date = May 26, 1960 | url = http://select.nytimes.com/gst/abstract.html?res=F20E1FF83E5916738DDDAF0A94DD405B808AF1D3 }}</ref> *Eggs Neptune – substitutes crab meat in place of Canadian bacon.<ref>{{cite web | url = http://www.seriouseats.com/2008/06/eggs-neptune-in-wrightsville-beach-north-caro-1.html | title = Eggs Neptune in Wrightsville Beach, North Carolina | access-date = 13 April 2021 | last = Zimmer | first = Erin | archive-date = April 14, 2021 | archive-url = https://web.archive.org/web/20210414074025/https://www.seriouseats.com/2008/06/eggs-neptune-in-wrightsville-beach-north-caro-1.html | url-status = dead }}</ref> * Steak Benedict – substitutes a small steak in place of Canadian bacon and sometimes replaces the Hollandaise with béarnaise.<ref>{{cite web|last=Vaughan|first=Kelly|url=https://www.marthastewart.com/7796682/how-make-eggs-benedict|date=April 29, 2020|access-date=November 9, 2021|title=The Ultimate Guide to Making Eggs Benedict at Home|website=Martha Stewart|archive-date=November 9, 2021|archive-url=https://web.archive.org/web/20211109221434/https://www.marthastewart.com/7796682/how-make-eggs-benedict|url-status=dead}}</ref><ref name=":2">{{cite web|last=Lau|first=Sue|url=https://palatablepastime.com/2016/03/20/steak-benedict/|date=March 20, 2016|access-date=November 9, 2021|title=Steak Benedict|website=Palatable Pastime}}</ref> * Eggs Royale{{refn|name=|group=note|Other name variations for Eggs Royale include Eggs Atlantic,<ref name="ATLANTIC"/> Eggs Benjamin,<ref>{{cite web|last=Karlleuck|title=Karl's Eggs Benjamin|url=https://jabberwockystew.net/2019/07/20/karls-eggs-benjamin/|date=July 20, 2019|access-date=November 9, 2021|website=Jabberwocky Stew}}</ref> Eggs Charlotte,<ref>{{cite web|title=Eggs Charlotte|access-date=February 21, 2022|url=https://www.bigoven.com/recipe/eggs-charlotte/143882|website=BigOven}}</ref> Eggs Copenhagen,<ref name="INSTRUCT">{{cite web |title=Eggs Hemingway|url=http://www.instructables.com/id/Eggs-Hemingway/|website=Instructables|access-date=November 9, 2021}}</ref> Eggs Halifax,<ref name="ATLANTIC"/> Eggs Hemingway,<ref>{{cite web |title=Eggs Hemingway (or Eggs Atlantic) with smoked salmon|date=January 19, 2013|access-date=November 9, 2021|url=http://www.shelf5.com/2013/01/19/eggs-hemingway-or-eggs-atlantic-with-smoked-salmon/|website=Shelf5}}</ref> Eggs Montreal,<ref name="INSTRUCT"/> Eggs Norwegian (Norvégienne),<ref name="ATLANTIC"/> Eggs Pacifico,<ref name="ATLANTIC"/> Eggs Victoria,<ref name="ATLANTIC"/> Oregon Benedict,<ref name="ATLANTIC"/> smoked salmon Benedict,<ref name="ATLANTIC"/> and smoked salmon eggs Benny.<ref name="ATLANTIC"/>}} – substitutes salmon which may be smoked, in place of Canadian bacon.<ref name="ATLANTIC">{{cite web |date=June 1, 2021 |title=The Legend of Eggs Halifax |url=https://www.eatthistown.ca/the-legend-of-eggs-halifax/ |access-date=November 9, 2021 |website=Shelf5}}</ref> *Eggs Trivette – adds Creole mustard to the Hollandaise and a topping of crayfish.<ref>{{cite web | url = https://www.thebrewerandthebaker.com/archives/15343 | title = Eggs Trivette | last = Shawnda | date = March 23, 2013 |website=The Brewer & The Baker}}</ref> * Eggs Sardou – a 19th-century New Orleans variation that has poached eggs with artichoke hearts, creamed spinach, and hollandaise sauce.<ref>{{Cite web |title=Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise) Recipe |url=https://www.seriouseats.com/eggs-sardou-recipe-artichoke-spinach |access-date=2024-11-28 |website=Serious Eats |language=en}}</ref> * Eggs Woodhouse – includes two eggs and artichoke hearts, creamed spinach, bechamel sauce, Iberico ham, black truffle and beluga caviar. The recipe is featured in the book ''How To Archer'', inspired by the television series ''Archer'' on FXX.<ref>{{cite web|title=Eggs Woodhouse for Good from Archer|url=https://www.bingingwithbabish.com/recipes/2017/8/22/eggswoodhouse|date=December 13, 2016|access-date=November 9, 2021|website=Binging with Babish}}</ref> * Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried tomato Hollandaise. A specialty of restaurants in the defunct Canadian retail chain Zellers.<ref>{{Cite web|url=https://zellersfamilydiner.foodpages.ca/|title=Zellers Diner|access-date=November 9, 2021|website=Zellers Diner food pages}}</ref> * Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa (such as {{lang|es|salsa roja}} or {{lang|es|salsa brava}}) and Hollandaise sauce.<ref>{{cite web|title=Huevos Benedictos|url=http://www.instructables.com/id/Huevos-Benedictos-Mexican-Eggs-Benedict/|website=Instructables}}</ref> * Irish Benedict – substitutes corned beef or Irish bacon in place of Canadian bacon.<ref>{{Cite web | last = | first = | title = Irish Eggs Benedict – Low Carb | date = February 13, 2020|access-date=November 9, 2021|url=https://aprilgolightly.com/irish-eggs-benedict/|website=April Golightly}}</ref> * Miner's Benedict – substitutes slices of fried black pudding in place of the Canadian bacon.<ref name=":4">{{Cite web |date=3 January 2023 |title=Breakfast is now available until the extended time of 12 noon, seven days a week |url=https://www.jdwetherspoon.com/news/breakfast-is-now-available-until-the-extended-time-of-12-noon-seven-days-a-week/ |access-date=25 Apr 2025 |website=Wetherspoon's}}</ref> * Mushroom Benedict – substitutes grilled flat mushrooms in place of the Canadian bacon.<ref name=":4" /> * New Jersey Benedict – substitutes Taylor pork roll in place of Canadian bacon.<ref>{{cite web|last=Shelton|first=Jay|title=Steps to Make Ultimate Toast with Eggs Benedict and Baked Beans|url=https://fooddiamondz.web.app/3299-steps-to-make-ultimate-toast-with-eggs-benedict-and-baked-beans/|date=July 8, 2020|access-date=November 9, 2021|website=Most Popular Recipes}}</ref> thumb|Crab cake benedict, replacing bacon and muffin with a crab cake Some variations involve replacing the Canadian bacon, such as lobster benedict, corned beef, or steak benedict. In other cases the bread might be changed from an English muffin, to toast, sliced potato, or a biscuit.<ref>{{Cite web |title=Level-Up Your Next Brunch With These Eggs Benedict Recipes |url=https://www.foodandwine.com/breakfast-brunch/eggs/eggs-benedict/eggs-benedict |access-date=2024-12-04 |website=Food & Wine |language=en}}</ref> One popular variation is to replace the Canadian bacon with smoked salmon, and it has gathered a large number of names from Eggs Royale, Atlantic, Montreal, and others, and some regions have a local name for this variation.<ref>{{Cite web |last=FJYE |title=Eggs Hemingway |url=https://www.instructables.com/Eggs-Hemingway/ |access-date=2024-12-04 |website=Instructables |language=en}}</ref>

Meatless Eggs Benedict may omit the Canadian bacon altogether, or replace it with something else such as avocado, tomato, mushroom, or tofu.<ref>{{Cite web |last=kseniaprints |date=2023-03-20 |title=Meatless & Vegetarian Eggs Benedict Recipe with Avocado (Gluten free!) |url=https://immigrantstable.com/vegetarian-eggs-benedict/ |access-date=2024-12-04 |website=At the Immigrant's Table |language=en-CA}}</ref><ref>{{Cite web |title={{!}} Land O'Lakes Foodservice |url=https://www.landolakesfoodservice.com/recipes/vegetarian-eggs-benedict/ |access-date=2024-12-04 |website=www.landolakesfoodservice.com}}</ref> There is a version of California Eggs Benedict that replaces the Canadian bacon with sliced tomato and avocado.<ref name=":1" />

Eggs benedict has also been made into breakfast sandwich by adding an additional English muffin half on top.<ref>{{Cite web |title=Hangover Easy Eggs Benedict Sandwich |url=https://www.foodnetwork.com/recipes/food-network-kitchen/hangover-easy-eggs-benedict-sandwich-3364045 |access-date=2024-12-04 |website=Food Network |language=en}}</ref>

A version which replaces the sauce, is ''Eggs Halifax'', which substitutes New England clam chowder for hollandaise.<ref>{{Cite web |date=2021-06-01 |title=The Legend of Eggs Halifax: What on earth is it, and who calls it that? |url=https://www.eatthistown.ca/the-legend-of-eggs-halifax/ |access-date=2024-12-13 |website=Eat This Town |language=en-US}}</ref>

==See also== {{portal|Food}} {{div col|colwidth=30em}} * List of breakfast foods * List of brunch foods * List of egg dishes * List of foods named after people * List of regional dishes of the United States

{{div col end}}

==Notes== {{reflist|group=note}}

==References== {{reflist|30em}}

==External links== {{commons category|Eggs Benedict and variations}} {{Wikiquote}} *“[https://www.nytimes.com/2007/04/08/nyregion/thecity/08eggs.html?ex=1333684800&amp;en=475ce1da09cb6767&amp;ei=5090&amp;partner=rssuserland&amp;emc=rss Was He the Eggman?]” An account in ''The New York Times'' about Lemuel Benedict and the efforts of Jack Benedict, the son of Lemuel's first cousin, to promote Lemuel's story. Article includes link to an audio slide show.

{{Eggs}}

Category:American egg dishes Category:American breakfast foods Category:American cuisine Category:Cuisine of New York City Category:Brunch