The 20 Best Egg Recipes from Around the World

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USA: Eggs Benedict

Eggs Benedict is a classic brunch dish that combines poached eggs, crispy bacon or ham, and buttery hollandaise sauce atop toasted English muffins. Creamy, rich, and indulgent, it’s perfect for a leisurely breakfast or brunch gathering.

Ingredients (serves 4):

• 4 English muffins, halved and toasted
• 8 slices of Canadian bacon or ham
• 8 large eggs
• 1 tbsp white vinegar
• Fresh parsley or chives for garnish (optional)

For the hollandaise sauce

• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup  unsalted butter, melted and warm
• Pinch of salt
• Dash of cayenne pepper (optional)

Instructions:

1. In a heatproof bowl, whisk the egg yolks and lemon juice until thickened and pale.
2. Place the bowl over a pot of gently simmering water (don’t let the bowl touch the water).
3. Gradually drizzle in the melted butter while whisking constantly until the sauce thickens.
4. Season with salt and a dash of cayenne pepper, if desired. Remove from heat and cover to keep warm.
5. In a skillet over medium heat, cook the Canadian bacon or ham until lightly browned and warmed through. Set aside.
6. Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar.
7. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide one egg into the center. Cook for 3–4 minutes, or until the whites are set but the yolks remain soft.
8. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat for all eggs.
9. Place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon or ham. Gently place a poached egg on top of each. Spoon the hollandaise sauce generously over the eggs.
10. Sprinkle with fresh parsley or chives if desired. Serve immediately while everything is warm.

Rich, creamy, and a touch decadent, Eggs Benedict is the ultimate crowd-pleaser. Pair it with a fresh green salad or fruit for a balanced brunch spread!