Eggs Benedict Quiche (and Recipe Video!) (2024)

FAQs

What is the secret of Eggs Benedict? ›

Tips And Tricks For Perfect Eggs Benedict Every Time

Bring to a gentle boil over medium-high heat. It's best to work with one egg at a time, cracking the egg into a fine mesh strainer over your sink. Gently shake the strainer to get rid of any loose egg whites.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

The true history of the eggs Benedict is as murky as the identity of the human who created the eggs Benedict in the first place. According to Delmonico's legend, eggs Benedict was created for and named after restaurant regulars Mr. and Mrs. LeGrand Benedict in the 1860s.

The English muffin provides a crispy, buttery base for the dish. By contrast, Canadian bacon or ham adds a salty, savory flavor. The poached egg adds a rich, creamy texture, and the hollandaise sauce provides a tangy, buttery flavor that ties everything together! Eggs Benedict is also an excellent source of protein.

What is Hollandaise Sauce? If you've never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It's a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy.

The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

Torta di riso and quiche use eggs primarily as binding agents, although the rice pie does expand slightly in the oven as it bakes. It usually collapses again once it cools. If you do use eggs in baking, you need to be careful to balance the fats and proteins in the eggs and the other ingredients.

Toast the muffins then place in the oven to stay warm; Make Hollandaise Sauce – my method takes 90 seconds flat, and it will stay warm for 15 minutes. Even at room temp is fine – you just don't want it cold; Poach the eggs using my Easy Method so you can make 8 eggs in 2 batches (so there will be no need to reheat).

What do you call Eggs Benedict with bacon? ›

Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried tomato Hollandaise. A specialty of restaurants in the defunct Canadian retail chain Zellers. Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa (such as salsa roja or salsa brava) and Hollandaise sauce.

The Difference Between Benedict, Florentine and Royale.

Eggs Benedict is with ham or pancetta. Eggs Florentine is with sauteed spinach. Eggs royale is with smoked salmon.

When does Eggs Benedict expire? Eggs Benedict is a dish that is best consumed right after it is prepared and typically doesn't have a long shelf life as leftovers. If you absolutely must store leftovers, they can be kept in the fridge for 1-2 days maximum.

According to Easy Chicken Recipes, eggs Benedict lasts for up to two days in the fridge, and you'll want to keep your hollandaise sauce in a different container than the rest of the components to keep it from going bad.

Supposedly, Delmonico's created the dish for Mr. and Mrs. LeGrand Benedict in the 1860s when they requested something new and not on the menu. One of Delmonico's former chefs also published a recipe named eggs à la Benedick in 1894.

Fun fact: a hungover stockbroker by the name of Lemuel Benedict claimed to have invented eggs benny in New York's Waldorf Hotel in 1894 by ordering buttered toast, poached eggs and crisp bacon with “a hooker of hollandaise.”

The calories come in the high-fat Hollandaise sauce. When you're eating out, going light on the sauce can help.

The Difference Between Benedict, Florentine and Royale.

Eggs Benedict is with ham or pancetta. Eggs Florentine is with sauteed spinach. Eggs royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce.