The Secret To Reheating Leftover Eggs Benedict

When it comes to brunch and breakfast cuisine, eggs Benedict reigns supreme. The classic combination of poached eggs and ham on an English muffin, topped with decadent hollandaise sauce is undoubtedly the breakfast of champions.

Many people opt to order this dish at a restaurant rather than making it at home because hollandaise is a tricky sauce to master, and poaching eggs also requires a fair amount of precision. There are dozens of variations on traditional eggs Benedict. For example, some chefs opt for a vegetarian version with tomato and avocado, others change up their eggs Benedict recipes by using a biscuit instead of an english muffin.

If you have enjoyed this dish at a restaurant, you're probably aware that it's as filling as it is delicious. But it would be a shame to leave even a single bite behind. Luckily, eggs Benedict can be reheated, that is, if you know the technique. To reheat the classic eggs Benedict, you'll need to consider a number of factors, according to Eat Delights. If everything is in order, your breakfast and brunch favorite can last in the fridge for up to three days.

What you should check before reheating your leftovers

If you want to have brunch all day, here's how to extend the life of your eggs Benedict. It should be noted, however, this dish is best eaten fresh and hot, right after it's prepared, per Valuable Kitchen. If you do decide reheating your eggs Benny is worth it, you'll want to refrigerate the leftovers as soon as you get home, according to Eat Delights. If they stay out too long, the egg will break down. Store leftovers in a sealed container or plate with plastic wrap.

When it's time to eat, assess the yolk color. A dark yellow yolk means the egg has spoiled. A light yellow or orange yolk indicates the egg is safe. If the whites are runny or jiggly, you should not eat them. Finally, do the smell test. Does your eggs Benedict have an unpleasant scent? If so, toss it. If your leftovers are safe, you can start the reheating process. Heat the ham and English muffin separately in a pan. Then, pop the poached egg in a pot of salted boiling water, and simmer for 15 seconds. When time's up, transfer the egg to a paper towel. My Recipes reports many restaurants use this technique because they prep lots of poached eggs in advance. This way, getting them ready for plating takes about half the time. 

The trickiest part about reheating eggs Benedict is warming the hollandaise. Ideally, you should keep the sauce separately on the stove. If your eggs Benny was served already doused in hollandaise, and you can't manage to scrape it off, experts recommend putting the entire dish in a lidded microwave-safe dish and heating for about a minute.