It’s brunch idea #2 of 5 coming your way here… this is one of my all time favorite things to order when I go out to eat. Eggs Benedict. It’s easier than I thought it would be to just make at home. Fancy that.
Hollandaise sauce is life.
My love for all things sour, particularly lemons, is brought to life in the glorious Hollandaise sauce. Made with just eggs yolks, butter and lemon juice, it only take a minute to whip up (literally). If you’ve never made it before, it’s truly no big deal. Learn how to make it here.
If you’re the nervous type, trust me not judging at all, go for the powdered mix. But seriously, it’s not hard.
What’s the history of Eggs Benedict?
So the story goes, Eggs Benedict was invented when a guy by the name of Lemuel Benedict walked into the Waldorf Hotel in New York City one morning looking to cure his hangover and ordered this little number.
There’s definitely something about eggs that really does it for me after a night of cocktails. So I am totally getting where this guy was coming from and if anyone knows the science behind why eggs are good for hangovers, please do share.
So back to the story. The chef fancied the combination of eggs, hollandaise, toast and ham that this dude ordered and put it on the menu. The rest is history.
Want more brunch and cocktail pairing ideas?
For those of you who were following along for the Brunch Ideas Series #1: Chicken and Waffles, you’ll know that each of these brunch ideas comes with a suggested cocktail pairing. This Eggs Benedict brunch idea pairs perfectly with a Lemosa created using bottled Hidden Spirit Cocktails. A Lemosa tastes exactly like you think it would — like a lemonade flavored mimosa (Just died and went to heaven over here). So, fellow lemon lovers rejoice with me now and indulge in this super easy, DIY Eggs Benedict paired with a Lemosa. For the Lemosa recipe and more info about this lovely bottled cocktail, visit the Hidden Spirits Cocktails recipe page.
You might also like my Eggs Benedict Casserole!
- 2 English Muffins halved and toastes
- 4 eggs poached
- 1 cup hollandaise sauce
- 4 slices Canadian bacon
- fresh parsley for garnish