Gastronomy |

How to make an at-home brunch with eggs Benedict

As you well know, on this blog we like to share all kinds of recipes and tips for the kitchen. Sweet bites, savory snacks, hors d’oeuvres… Today, we’re going to share a meal with you that could work as either breakfast or lunch. Just based on that description, you’re bound to know what we’re talking about: brunch.

Brunch is the perfect way to kill two birds with one stone: You postpone breakfast and have lunch early. The result? A tasty treat, full of nourishing foods, that combines two main meals in one.

If you look online, or if you’re a regular at a spot that serves brunch, you will have noticed that one of the foods used most in brunch dishes are eggs (and avocados, too), thanks to their versatility. Eggs can be prepared in a thousand different ways: In an omelet, scrambled, fried, hard-boiled… But if there’s one legendary egg recipe for brunch, in particular, it’s eggs Benedict.


Like most famous dishes, there are various stories about its origin. One of the oldest, going back to the early 20th century, claims that its creator was the prominent New York City banker and yachtsman E.C. Benedict. In any case, the recipe is pretty straightforward since the dish consists of two halves of an English muffin topped with bacon and poached egg, covered in hollandaise sauce.

The best way to make the recipe authentic is to use a real English muffin, although if you don’t have one on hand, you can substitute it with a bagel or a couple of slices of bread instead.

To make the hollandaise sauce and eggs Benedict, we referred to the recipe published by our friends at Recetas de Rechupete. You’ll find the steps outlined below.

With these simple steps, you’re now ready to have brunch at home. All that’s left to do is enjoy!