Once upon a time, I saw a Pinterest video about eggs benedict. Yep, that’s pretty much all it takes to make me want to try something. I have been making this dish for some time now and have no plans on stopping. In this post, I’ll discuss how eggs benedict is put together, as well as what makes up each component.

Components of eggs benedict

Eggs benedict is a merging of several different components that all come together to make a delicious meal. Below goes over each layer from the bottom up, and what each ingredient brings to the overall dish.

English muffins

I make these myself, but I’m also a big fan of buying them from the store. My favorite is sourdough, since it adds a level of flavor complexity. These make a wonderfully firm base to hold the rest of the layers.

Sausage

Sausage adds a salty aspect that really rounds out the flavor of the Eggs Benedict. Thinly sliced store-bought sausage (like chorizo or pepperoni) definitely does the trick. The ones I buy are about the same diameter as the English muffins I use, so 2 is a good number for me. Feel free to add or subtract as you see fit.

Hash browns

This may be an unconventional ingredient, but for my husband and me, it is a necessity. If you’re not convinced with putting them on the Eggs Benedict themselves, but they would be great on the side. We have tried and failed to make them from scratch so many times that we are much happier with buying the frozen ones from the store.

Vegetables

I’m sure a variety of other vegetables would do, but our go-tos are avocado and tomato. Nice, thin slices add a great amount of flavor and freshness, as well as maintain a level base for the eggs.

Poached eggs

Like I mentioned in my post on scrambled eggs, I used to not like eggs. However, I have come around, and poached eggs have easily become one of my favorites. There are a few different methods, but the way I make them can be found here.

Hollandaise sauce

This is the final piece to the puzzle, but one of the most important. It is the topping that brings a pop of color and ultimately brings the dish together. Recipe here.

Putting it all together

Eggs benedict is all about individual components coming together. Once you know the ingredients, all that’s left is to assemble them. It’s pretty straightforward, so I’ve just given the basics and some tips I’ve learned from experience.

1. Split open the English muffins with a fork to preserve the holes. Top with sausage, hash browns, then the sliced vegetables. (You want to make it level so the eggs sit well on top.)
2. Poach the eggs, then place one on each half.
3. Make the hollandaise sauce. Pour over each egg evenly.

Notes

• The ideal serving size would be 2-4 halves per person, depending on how hungry they are.
• If you make the components separately (which I often do), you probably want to warm it up afterwards. Assemble the eggs benedict (minus the hollandaise sauce) and place in the oven for 5-7 minutes at 400°F. Top with sauce before serving.