How NYC's Best Eggs Benedict is Made
How NYC's Best Eggs Benedict is Made is a medium American recipe that serves 2. 650 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $17.15 total, $8.57 per serving
Ingredients
- 2 slices Bio Bread (thick cut from an enriched dough loaf; crust removed for interior only)
- 4 thin slices Applewood Smoked Ham (triple smoked, cut into a rose shape)
- 4 large Pasture-Raised Eggs (for poaching; keep whole)
- 1 cup Unsalted Butter (whole butter, melted and boiled for sauce; plus 2 tbsp for brushing bread)
- 1 small Shallot (diced very fine)
- 1 tsp Black Peppercorns (crushed, not finely ground)
- 2 sprigs Fresh Tarragon (stems used in reduction, leaves for garnish)
- 1/2 cup Dry White Wine (choose a decent drinking wine)
- 1 tbsp Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp Salt (adjust at end)
- 1 tbsp Chives (finely chopped for garnish)
Instructions
Prepare Aromatics
Dice the shallot very finely and crush the black peppercorns. Set aside the shallot pieces and peppercorns; keep the tarragon stems separate from the leaves.
Time: PT5M
Make the Reduction
In a small saucepan combine the diced shallot, crushed peppercorns, tarragon stems, 1/2 cup white wine, and 1 tbsp red wine vinegar. Bring to a boil, then simmer until the liquid reduces to about 3/4 cup, about 5 minutes.
Time: PT5M
Temperature: medium heat
Melt and Boil Butter
While the reduction simmers, melt the 1 cup unsalted butter in a separate saucepan and bring it to a gentle boil. Keep it hot but not smoking.
Time: PT2M
Temperature: medium‑high heat
Blend the Sauce Base
Transfer the hot reduction (strained if desired) to the blender. Add the egg yolks, 2 tsp Dijon mustard, and 1/2 tsp salt. Blend on low until smooth.
Time: PT3M
Emulsify with Butter
With the blender running on low, slowly drizzle the hot melted butter into the yolk mixture. As the sauce thickens, increase blender speed slightly. Continue until all butter is incorporated and the sauce is velvety.
Time: PT5M
Finish the Bernese Sauce
Fold the reserved shallot pieces and crushed peppercorns into the blended sauce by hand. Taste and adjust salt if needed. Keep the sauce warm (off the heat) while you finish the rest of the dish.
Time: PT3M
Prepare the Bread
Slice the bio bread into thick rounds, remove the crust with a knife, and use a ring cutter to cut out the center. Brush both sides with a thin layer of softened butter.
Time: PT4M
Toast the Bread
Heat a skillet over medium heat. Place the butter‑coated bread rounds in the pan and toast until golden brown on each side, about 2 minutes per side.
Time: PT4M
Temperature: medium heat
Warm the Ham
Arrange the ham slices into a small rose shape on a baking sheet. Warm in a pre‑heated 350°F oven for 5 minutes until lightly crisped.
Time: PT5M
Temperature: 350°F
Poach the Eggs
Fill a wide saucepan with water, add a splash of white vinegar, and bring to a gentle simmer (just below boiling). Create a gentle vortex with a whisk, then slip each cracked egg (2 per batch) into the water. Poach for 2–3 minutes for a runny yolk.
Time: PT6M
Temperature: just below boiling
Assemble the Dish
Place a toasted bread round on each plate, top with a warm ham rose, then gently set a poached egg in the center. Spoon warm Bernese sauce over the egg and ham, garnish with fresh tarragon leaves and chopped chives.
Time: PT3M
Nutrition Facts
- Calories
- 650
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten, Mustard
Ingredient Substitutions
- Instead of Bio Bread: English muffin, sourdough bread
- Instead of Applewood Smoked Ham: Canadian bacon, Black Forest ham
- Instead of Unsalted Butter: clarified butter
- Instead of Shallot: red onion (finely minced)
- Instead of Black Peppercorns: freshly cracked black pepper
- Instead of Fresh Tarragon: dry tarragon (use less)
- Instead of Dry White Wine: chicken broth with a splash of lemon juice
- Instead of Red Wine Vinegar: white wine vinegar
- Instead of Dijon Mustard: whole grain mustard
- Instead of Salt: sea salt
- Instead of Chives: green onion tops
Equipment Needed
- Chef's Knife
- Cutting Board
- Small Saucepan
- Blender
- Measuring Cups
- Measuring Spoons
- Skillet
- Oven
- Ring Cutter (optional)
- Slotted Spoon
- Small Mixing Bowl
- Whisk (optional)
Critical Steps — Do Not Skip
- Reducing the shallot‑wine mixture to develop flavor
- Emulsifying the sauce with hot butter in the blender
- Poaching eggs to achieve set whites and runny yolks
Chef Tips from the Video
- Using a high‑speed blender creates a stable emulsion with less effort than traditional whisking.
- Crushed peppercorns and shallot chunks give the Bernese sauce its signature texture and flavor bursts.
- Tarragon stems impart a subtle anise note; reserve the leaves for fresh garnish.
Troubleshooting
Sauce breaks or separates
Return the sauce to the blender, add a splash of warm reduction, and blend on low while slowly drizzling in more hot butter.
Poached eggs are overcooked or whites are ragged
Maintain water just below a simmer, use fresh eggs, and limit poaching time to 2–3 minutes.
Bread becomes soggy
Brush butter on both sides and toast in a hot skillet until golden; serve immediately.
Storage
Refrigerator: Sauce can be stored in an airtight container for up to 2 days; reheat gently over low heat while whisking.
Freezer: Not recommended for the sauce due to texture changes.
Room temperature: Assembled Eggs Benedict should be served immediately; leftovers can sit at room temperature for no more than 1 hour.
Make-Ahead Tips
- Prepare the Bernese sauce up to step 6 and keep warm; it holds for up to 1 hour.
- Bread can be sliced and buttered ahead, then toasted just before serving.
- Ham roses can be assembled and refrigerated; warm in the oven before plating.
Frequently Asked Questions
What is the cultural significance and history of Eggs Benedict in American cuisine?
Eggs Benedict originated at Del Monaco's in New York City, created by chef Charles Ranhoffer for a guest named Mrs. Lrand Benedict. It quickly became a classic American brunch staple, symbolizing early 20th‑century fine‑dining innovation.
What are the traditional regional variations of Eggs Benedict in United States cuisine?
Common variations include substituting Canadian bacon with smoked ham, adding spinach for Eggs Florentine, or using crab meat for Eggs Royale. The Bernese sauce at Del Monaco's is a unique twist that adds shallots, crushed peppercorns, and tarragon.
How is Eggs Benedict traditionally served at Del Monaco's in New York?
At Del Monaco's the dish is plated on a thick slice of buttery bio bread, topped with a rose of applewood smoked ham, a poached pasture‑raised egg, and a velvety Bernese sauce finished with fresh tarragon leaves and chopped chives.
What occasions or celebrations is Eggs Benedict traditionally associated with in American brunch culture?
Eggs Benedict is a hallmark of weekend brunches, holiday brunches, and special occasions like Mother's Day or bridal showers, where its rich sauce and elegant presentation make it a celebratory centerpiece.
What makes the Bernese sauce at Del Monaco's special compared to classic Hollandaise?
The Bernese sauce incorporates diced shallots, crushed black peppercorns, and fresh tarragon stems, providing aromatic acidity and textural bursts that contrast the richness of the butter and egg, unlike the smooth, lemon‑only Hollandaise.
What are the most common mistakes to avoid when making Eggs Benedict at home?
Common errors include overheating the butter during emulsification, over‑cooking the poached eggs, and letting the sauce sit too long without gentle heat, all of which can cause the sauce to break or the eggs to become rubbery.
Why does this Eggs Benedict recipe use a blender for the Bernese sauce instead of a double boiler whisk?
The blender creates a rapid, consistent emulsion and reduces the chance of the sauce breaking, while also saving time and effort compared to the traditional whisk‑over‑double‑boiler method.
Can I make the Bernese sauce ahead of time and how should I store it?
Yes, you can prepare the sauce up to the point of folding in the shallots and peppercorns. Keep it warm in a thermos or gently reheat over low heat, stirring frequently, and use within 1 hour for best texture.
What texture and appearance should I look for when the Bernese sauce is done?
The sauce should be thick enough to coat the back of a spoon, glossy, and have visible tiny chunks of shallot and peppercorn. It should not be grainy or separate.
How do I know when the poached eggs are perfectly cooked for Eggs Benedict?
The whites should be fully set but still tender, and the yolk should be runny and bright orange when cut open. A gentle 2–3 minute poach in barely simmering water achieves this.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in a wide range of cooking content, from classic techniques and modern twists to ingredient deep‑dives, presented by professional chefs and food personalities.
How does the YouTube channel Bon Appétit's approach to American brunch dishes differ from other cooking channels?
Bon Appétit blends rigorous culinary technique with approachable storytelling, often highlighting high‑quality ingredients and restaurant‑style execution, whereas many channels focus on quick, home‑cooking shortcuts.
Last updated: November 14, 2026
