Just the perfect mix of impressive and easy. Once you’ve got your hollandaise and poached egg trekkers sorted, this is a really nice variation for any day of the week.
Devilled Eggs Benedict: A Modern Twist on a Classic Brunch Dish
If you’re a fan of brunch, you’ve likely heard of the classic Eggs Benedict. It’s a dish that’s long been a favorite on menus, combining the creamy richness of poached eggs, the savoury goodness of ham, and the tangy, buttery bite of hollandaise sauce. But if you’re looking to take your brunch game to the next level, Devilled Eggs Benedict is a unique and flavourful twist that you can easily recreate at home.
In this article, we’ll dive into the history behind this revamped recipe, why it’s a standout dish, and how you can make it yourself using simple, chef-led techniques. Plus, we’ll ensure that this article is SEO-optimised, so you can find it easily when searching for “Devilled Eggs Benedict recipe.”
What is Devilled Eggs Benedict?
Devilled Eggs Benedict is a fusion of two beloved recipes: the classic Eggs Benedict and the ever-popular devilled eggs. By blending these two dishes, you get the best of both worlds: the creamy, spiced yolk filling of devilled eggs paired with the luxurious components of an Eggs Benedict. Instead of just poaching an egg, the yolks are seasoned with mustard, paprika, and sometimes a hint of hot sauce, then piped back into the egg whites for a devilled twist. This version of Eggs Benedict often includes crispy bacon or ham and is finished with a rich hollandaise sauce.
A Brief History of Eggs Benedict
Before diving into the recipe, let’s take a step back to understand the origins of this classic brunch dish. Eggs Benedict is believed to have been created in New York City in the late 19th century. One popular story attributes the dish to a hungover stockbroker named Lemuel Benedict, who, in 1894, walked into the Waldorf Hotel and ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” The chef was so impressed that he added it to the menu, swapping toast for an English muffin and bacon for Canadian bacon.
The traditional dish quickly became a brunch staple, and today, Eggs Benedict variations are endless, ranging from smoked salmon to avocado and more. Devilled Eggs Benedict is one of the latest, and most exciting, takes on this iconic dish.
Why You Should Try Devilled Eggs Benedict
What makes Devilled Eggs Benedict a dish worth trying? It’s all about the added layers of flavor. By incorporating the bold, tangy kick of devilled egg yolk into the recipe, the dish transforms from something familiar into a vibrant new experience. The smoky heat of paprika and mustard gives the dish a spicy lift, while the creamy yolk mixture offers a rich contrast to the hollandaise sauce.
This dish is guaranteed to impress your family and friends at your next brunch gathering. Don’t forget to search for “Devilled Eggs Benedict recipe” online to find more chef-led tips and variations to make your version even more delicious.
PrintDevilled Eggs Benedict
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 150g unsalted butter
- 3 egg yolks
- Pinch salt
- 2 tsp white wine vinegar
- 1 tsp paprika
- Squeeze of fresh lemon juice
- 1–2tsp sriracha
- Dash of Worcestershire sauce (up to 1 tsp)
- 2 tsp grated horseradish
- Black pepper
- More grated horseradish to garnish
Instructions
- Make a Bain Marie by placing a large metal bowl over a smaller pan of simmering water, ensuring the bottom of the bowl does not touch the water.
- Melt the butter gently in a separate small pan.
- Place the egg yolks, a pinch of salt and the vinegar into the bowl and start whisking rapidly, don’t stop until they become lighter in colour and fluffy in texture.
- Very slowly start drizzling in the butter a little at a time, incorporating each addition with the whisk before adding any more. If the sauce becomes too thick or looks like its splitting, you can remove from the heat and whisk in a little of the water from the Bain Marie
- Once all the butter is in, stir in the paprika, lemon juice, sriracha, Worcestershire 2 tsp of freshly grated horseradish and check for seasoning.
- Serve with poached eggs on toast smeared with English mustard and topped with a grating of fresh horseradish.
