Why April 16

Eggs Benedict gets its own day on April 16, and few dishes say brunch quite so emphatically. Its exact origin is a genuine mystery, with several competing New York stories from around the turn of the twentieth century. One popular tale credits a hungover Wall Street broker who ordered the components at the Waldorf; another points to the kitchens of Delmonico’s. Nobody can settle it, but everyone agrees the dish was born in Manhattan and never left the brunch menu.

The classic build is simple to describe and satisfying to master: a toasted English muffin, Canadian bacon or ham, a poached egg, and a blanket of hollandaise.

The perfect poach

A good poached egg intimidates people more than it should. Start with the freshest eggs you can find, because fresh whites hold together tightly instead of feathering into wisps. Bring a wide pan of water to a bare simmer, not a boil, and add a splash of vinegar to help the whites set.

Crack each egg into a small cup first, give the water a gentle swirl, and slide the egg into the center. Cook for about three minutes for a runny yolk, then lift it out with a slotted spoon and rest it on a towel to drain.

Hollandaise without the fear

Hollandaise has a fussy reputation, but a blender or immersion blender makes it nearly foolproof. You emulsify egg yolks and lemon juice while streaming in warm melted butter until the sauce turns thick and glossy. Keeping the butter hot and adding it slowly is the whole secret to a sauce that does not break.

Season it with salt and a little cayenne, and use it right away while it is warm and pourable.

Have everything ready before you assemble, because eggs Benedict waits for no one and hollandaise stiffens as it cools.

Assembly and variations

Toast the muffin, warm the meat, and set the drained egg on top, then spoon the hollandaise over just before serving. Move quickly so nothing goes cold.

Once you have the technique, the variations open up. Swap the ham for spinach to make it Florentine, or for smoked salmon for a version some call royale. However you top it, today is the day to conquer the brunch dish that scares most home cooks.

How to celebrate

  1. 1
    Poach with fresh eggs

    Fresh eggs are the key to a tidy poach, because their whites hold together instead of feathering into wisps. Bring a wide pan of water to a bare simmer, add a splash of vinegar, and swirl. Crack each egg into a cup first, then slide it into the center and cook about three minutes.

  2. 2
    Blend the hollandaise

    A blender or immersion blender makes hollandaise nearly foolproof. Emulsify egg yolks and lemon juice while streaming in warm melted butter until thick and glossy. Keep the butter hot and add it slowly, and the sauce will not break.

  3. 3
    Have it all ready

    Eggs Benedict waits for no one, so prep everything before you assemble. Toast the muffin, warm the meat, and drain the poached egg on a towel. Spoon the hollandaise over just before serving while it is still warm and pourable.

  4. 4
    Try the variations

    Once you have the method, branch out. Swap the ham for wilted spinach to make it Florentine, or for smoked salmon for a version some call royale. Crab, avocado, or a fried green tomato all make excellent bases too.

  5. 5
    Season the sauce

    Plain hollandaise is bland, so finish it with salt, a squeeze more lemon, and a little cayenne. Taste as you go until it is bright and rich. A good hollandaise should make you want to eat it by the spoon.