Delias Heavenly Eggs Benedict Recipe

Indulge in breakfast bliss with Delia's Heavenly Eggs Benedict! This classic brunch dish, rumored to have originated at the Waldorf Hotel in 1894 as a hangover cure, is surprisingly easy to make at home. Our recipe ensures perfectly poached eggs nestled on lightly toasted English muffins, all bathed in a rich, buttery hollandaise sauce. Using fresh eggs (no more than 4 days old!) is key to achieving that restaurant-quality taste and texture. Prepare for a delightful start to your day – sheer heaven on a plate!

Prep Time 15 mins
Cook Time 27 mins
Calories 580.9 kcal
Protein 39g
Rating 4.6 (8 Reviews)
Delias Heavenly Eggs Benedict 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Delias Heavenly Eggs Benedict

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How to Make Delias Heavenly Eggs Benedict

  1. Toast the English muffins until lightly golden brown. Set aside.
  2. Prepare the hollandaise sauce: Melt the butter in a double boiler or heat-safe bowl set over simmering water. Whisk together the egg yolks, lemon juice, and cayenne pepper in a separate bowl until light and frothy. Gradually whisk in the melted butter until the sauce thickens. Season with salt and pepper to taste.
  3. Poach the eggs: Gently bring a saucepan of water to a simmer. Crack each egg individually into a small bowl. Create a gentle swirl in the simmering water and carefully slip each egg into the water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks.
  4. Assemble the Eggs Benedict: Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon or ham. Carefully lift a poached egg from the water with a slotted spoon and place it on top of the ham. Generously spoon the hollandaise sauce over the eggs.
  5. Garnish with fresh herbs (optional) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

10g

Fat

120g

Carbs

8g