Eggs Benedict explained: the classic plate, its disputed history, hollandaise, the main variations, and how we serve it in Shoreditch.
What is eggs Benedict? It's poached eggs and ham or bacon on a toasted base, covered in warm hollandaise sauce. It's a brunch classic around the world, and one of the most argued about: who invented it, what the sauce should taste like, and which version is the real one. Here's a short guide to its history, the sauce and the main variations, and how we serve it in Shoreditch.
The classic plate
The traditional version is built in four layers: half a toasted English muffin, a slice of ham or bacon, a softly poached egg, and a spoonful of hollandaise over the top. It's usually served as two halves. Plenty of cafes now use sourdough or another toast instead of the muffin, which holds up well under the sauce.
A short, disputed history
Nobody knows for certain where eggs Benedict began. Several New York stories claim it, from the late 1800s. One credits Delmonico's restaurant and a regular customer who asked for something new. Another says a Wall Street broker named Lemuel Benedict ordered buttered toast, bacon, poached eggs and hollandaise at the Waldorf Hotel in the 1890s after a late night. Both stories were told years after the event, so treat them as good stories rather than settled fact.
The sauce: hollandaise
Hollandaise is a warm emulsion of egg yolks and melted butter, sharpened with lemon juice (some cooks use a vinegar reduction instead). It should be smooth, pourable and rich, with enough acidity to cut through the egg and ham. Making it at home? Keep the heat gentle, whisk constantly and add the butter slowly. If it splits, whisk in a spoonful of warm water off the heat.
Getting the poached egg right
- Use the freshest eggs you can; they hold their shape better.
- Keep the water at a gentle simmer, not a rolling boil.
- Crack each egg into a cup first, then slide it in.
- Around three minutes gives a set white and a runny yolk.
The main variations
Eggs Florentine swaps the ham or bacon for spinach, making it the usual vegetarian choice. Smoked salmon versions replace the ham with salmon; you'll often see these called a Royale. Other cafes swap the base or the topping, from avocado to crab, but the poached egg and hollandaise stay the same.
Eggs Benedict 
Eggs Florentine 
Smoked Salmon with poached eggs
How we serve it at Kybelle
Our Eggs Benedict is two poached eggs on toasted sourdough with crispy bacon, topped with hollandaise. Our Eggs Florentine has poached eggs, grilled halloumi, baby spinach and hollandaise, and is marked (V). We don't serve a salmon Benedict, but if you like salmon with your eggs, the Smoked Salmon plate brings poached eggs, smashed avocado and smoked salmon, and Avocado Croast can be ordered with smoked salmon.
Try it at Kybelle
- Eggs Benedict, £13.50
- Eggs Florentine, £14.19 (V)
- Smoked Salmon, £14.00
- Avocado Croast with smoked salmon, £16.40
See them side by side on our eggs Benedict in Shoreditch page, or browse the full menu.
Find Kybelle
Kybelle Café & Brunch, 62 Great Eastern Street, London EC2A 3QR, about four minutes' walk from Old Street station. Breakfast, brunch and lunch are served all day, dogs are welcome and there's outdoor seating. Get directions on Google Maps.
Opening hours: Monday to Friday 8am–4pm · Saturday and Sunday 9am–5pm. Walk-ins only — no booking needed, just turn up.
See the full menu · Directions & opening hours
Questions people ask
What is eggs Benedict?
Poached eggs and ham or bacon on a toasted base, usually an English muffin, covered in hollandaise sauce.
What sauce is on eggs Benedict?
Hollandaise: a warm sauce of egg yolks and melted butter, sharpened with lemon juice.
Who invented eggs Benedict?
Nobody knows for sure. Several New York stories claim it, from the late 1800s, and none can be proved.
What's the difference between eggs Benedict and eggs Florentine?
Eggs Florentine swaps the ham or bacon for spinach. Ours also adds grilled halloumi.
Is there a vegetarian version at Kybelle?
Yes. Our Eggs Florentine (£14.19) is marked (V) on the menu.
What is eggs Florentine?
Poached eggs with spinach and hollandaise instead of ham or bacon. Ours adds grilled halloumi to the baby spinach, and it's £14.19.
Is eggs Benedict British?
No. The stories about where it started all come from New York in the late 1800s, though none can be proved. Today it's a brunch regular in British cafes.