What's the difference between Eggs Benedict, Eggs Royale and Eggs Florentine?

I posted a short Eggs Royale video a couple of months ago and there was a lot of comments about it just being an Eggs Benedict with salmon - did you know it has three different names? Eggs Benedict (aka Benny) is with ham, Eggs Royale with smoked salmon and Eggs Florentine is with spinach. Today, I’m making all three and deciding which one is my favourite (with the help of babe).
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Ingredients
- 250g butter, clarified
- 3 egg yolks
- 1 tbsp apple cider vinegar
- Salt to taste
- Juice of 1/2 a lemon
Other ingredients
- English muffins
- Poached eggs
- Ham, smoked salmon or spinach
- Chives, smoked paprika or cracked black pepper to garnish
Method
1. To clarify your butter, all you do is put it into a pot over a medium low heat to melt it and bring it to a simmer. Skim the solids off the top and then once it has become clear, pour into another container, leaving the solids in the bottom of the pot to discard.
2. Place a medium size pot half full with water over the heat and bring to a light simmer.
3. Put the heat-proof bowl over the top of the boiling water and add the 3 egg yolks and vinegar.
4. Whisk this until the yolks double in size and go a light yellow colour.
5. Remove the bowl from the heat and slowly stream in the clarified butter, make sure the clarified butter is only lukewarm (not hot).
6. As the sauce starts to get very thick, add in a couple of drops of water to thin it out slightly, but be careful not to add too much water as you don't want to lose sauce.
7. Once the clarified butter is emulsified with the yolks, season it with salt and lemon juice to taste.

[@peepboon]

This has become my favourite cooking channel as of late. 1. Not too much fancy/long ass shots. 2. Gets to the point. The videos are perfect in length. 3. Personality. Easy going, not in your face. Keep it up!

[@matthewrogers9572]

Couldn't agree more, I feel like so many cooking channels are yelling at me through the screen.

[@massiveantnz]

Agreed

[@colinbennett5566]

100% agree

[@alpastor666]

Personally, my favorite part is the INCREDIBLY BAD ECHOEY SOUND PRODUCTION.

[@getreadybitch1]

With the Australian accent, it's perfect

[@voedingszuurE338]

This channel is gold

[@andy_cooks]

Thanks 🙏

[@ShelleyFayles]

Gold!!!

[@voedingszuurE338]

@@andy_cooks thank you, keep up the good work!

[@renaldoedwards6358]

This comment is Gold

[@Michu8888]

yep, sure is

[@Raunchy133]

Very useful tip for beginners: if you do your hollandaise the classic ways and you fail by separating it, don't throw it out. It can be fixed very easily. Grab another similar bowl, put 1 table spoon of boiling water into it and start whisking it while slowly pouring in your broken hollandaise sauce. It'll be like new. Also, the main reason your hollandaise will separate is because the bowl touches the water, or the water is boiling too rapidly and there's too much heat on your bowl. Only use 2-3cm of water in your pot and bring it to a constant gentle simmer. It's very easy Alternatively, you can use a stick blender to make the hollandaise sauce, which is by far easier than the traditional way. Put 2-3 egg yolks in the stick blender’s cup, 1-2 tbs of boiling water, 1-2 tsp of whatever type of vinegar you prefer, a pinch of salt, a bit of pepper, and blitz everything with the blender. While it’s running, slowly pour the melted unsalted butter in (with the blender method you don’t even need to clarify the butter because it’ll emulsify it anyway).

[@1337billybob]

The stick blender method is really intriguing since making the clarified butter and the whisk method because it means I am more likely to try this with friends visiting since I really don't want to take in all that cholesterol just for practicing a recipe when I consider it a celebration recipe.

[@megazukakabum]

How can you be sure it's safe to eat with a blender method if it nearly isn't heat treated other than two tablespoons of water? I am a complete amateur and raw eggs is something im scared of when cooking...

[@Raunchy133]

Well, realistically it's the boiling hot butter that slightly cooks the eggs, not the water. It's the same risk as making hollandaise over rolling water. To be on the safer side I'd really boil the butter to make sure it's very hot. Just be careful not to brown it (it'll make the sauce bitter).@@megazukakabum

[@megazukakabum]

@@Raunchy133 Thanks fo the clarification! ;)

[@VallornDeathblade]

You sir are a lifesaver

[@thejuniorseas7683]

I once had brunch at a restaurant and ordered what was called 'Texas Benedict'. It was an Eggs Benedict with grilled sourdough bread, pulled pork, jalapenos, barbecue sauce, poached egg, hollandaise, and pickled red onion. It was so damn delicious!

[@tiki_trash]

YUM!

[@Weavemoss]

Damn that sounds so good

[@jiddon3446]

Sounds good but not sure on the bbq sauce! I'd have to try

[@Cassylp]

That sounds so good. I am saving this to try!

[@thejuniorseas7683]

@@jiddon3446 It was a sweet barbecue sauce! That paired with the tangy hollandaise was an amazing contrast of flavors!

[@stevefiorey630]

One of the best cooking channels... no fluff, no stupid singing or non-stop editing... straight to the point and the food is perfectly accessible for anyone to make.

[@anti-ethniccleansing465]

I highly disagree. He over complicated such a simple sauce. Edit: Wow. He doesn’t know how to poach eggs either… Where does this guy get off trying to teach others?? Yikes.

[@stevefiorey630]

@@anti-ethniccleansing465 Pointless comments... if you're going to criticize, then at least explain. There was nothing over complicated about the sauce... that's straight out of culinary school. Yeah the blender method is easier... this is the classic preparation. And the eggs... what, because he didn't spin the water? I can't even imagine what you consider as poached eggs and hollandaise

[@anti-ethniccleansing465]

@@stevefiorey630 You don’t need a blender or a double boiler to make super easy, perfect hollandaise sauce from scratch. You also don’t need a whirlpool for easy, perfect poached eggs - you don’t even need to feel them for their texture to know their done. There’s a simple way to do both of these things that is super easy, fool-proof, and _NOBODY_ can mess up. Not even a child who is old enough to use a stove. No culinary school needed. 🙄 I would have loved to teach you these easy methods if you were interested in learning, but you clearly don’t care to learn, as you were more concerned in giving me attitude.

[@stevefiorey630]

@@anti-ethniccleansing465 Again, all talk - zero substance. Prove you know what you're talking about instead of making excuses like you got attitude from someone.... The measuring cup in a saucepan filled halfway with water? or the Melting butter in water then adding the egg yolk? Please tell me that's not where you're going...

[@anti-ethniccleansing465]

@@stevefiorey630 I have no idea what bizarre methods you’re talking about, but I got a good chuckle that you tried to guess. But nah, you already annoyed me from the start here with the way you talked to me. I have no desire to make anything in life easier for you after that, and I don’t have to “prove” a damn thing to you. Too bad, so sad. Next time you want to learn from someone, maybe you’ll think twice about talking shit to them.

[@2Wheels_NYC]

First off, all 3 look excellent. But, this entire episode is about a phenomenal hollandaise sauce! Probably the best recipe I've seen, definitely better than mine!

[@andy_cooks]

What a compliment - thank you!

[@lurklingX]

cool. i actually haven't made hollandaise yet, but have been meaning to. so many recipes and such, and also the headspace of how easy it is to fugg up. i'll maybe start using this one then!

[@joseppedaia3673]

@@lurklingX made it first try. its actually more intimidating than difficult. Just don't make it for asparagus the first time, because you need a shit load of it :D

[@DJR136]

Andy please please please do more than one full vid a week! So interesting and no over the top shenanigans like some channels, just interesting informative cooking, wonderful, keep it up ❤️

[@andy_cooks]

Someday, just need to find some extra time to pull it off ✌️

[@annsmith1760]

Such a good cook. Explains step by step beautifully. Such a class act!

[@dudethatknows67]

I worked for chef that made me take stems off spinach too.. At first I thought it was nuts. Now years later I'm retired but I still do this and teach my kid to. It makes such a difference. Also gives you time to look at each leaf for quality which I feel is also worth it. Cheers

[@rsporsche]

I do this too because I don't like the texture of the stems, that said, none of the cafe's in NZ bother to remove them

[@zengerz]

spinach isnt even that healthy at all. I dont even need veggies at all and my bloodwork is better than all of yours ;)

[@earthwormandruw]

I'm in prison and do this too! I call it my stem cell research.

[@JesusFriedChrist]

The stems are perfectly fine to eat

[@rsporsche]

@@JesusFriedChrist I've heard the same said of celery 🤮

[@magnusgranskau7487]

It's my first whole video, and not just a short. And this is so much better hearing all those small tips/stories! Thanks will try this for breakkie tomorrow

[@kathrinsides2838]

I’m so glad that I got to watch you make hollandaise sauce & poached eggs for all of these variations. Truly appreciate this video. Thank you so much for sharing this with us.

[@LumiLightz]

Love your channel and the style of your videos. Not crowded, to the point, easy to understand and easy to follow. Definitely staying for more!

[@77BenWells]

Love the Florentine and the Royale... Trying to loose a load of weight, I swap out the muffin with a large flat mushroom and add chopped spring onions to the spinach and add a slice of ham, or a snaked haddock fillet. Whichever way you cook any of these three, they're great. Love the channel Andy....pretty new to you, but loving it fella! Thanks for all the content!

[@historyraven99]

He is the best!!!! Glad you found him! Thanks for the champagne tip with the Bearnaise!!

[@Snipergollum]

Brother this brings back memories. The first restaurant I worked in. We had five Benedict on brunch. Classic, Royale, smoked trout with sage hollandaise, soft shell crab (in season), and a Oyster Rockefeller. I was a dishwasher. Two weeks after I was hired the sous chef sent an unseasoned beschemel to the pass. Owner told him even a dish washer could do better and fired him. He promoted me to his sous. He then put me through the gauntlet. True trial by fire lol. I spent 4 years in that position and loved/hated every minute. I will always be grateful for the opportunity that chef gave to 15 year old me. You made a beautiful hollandaise Andy. Thank you so much for the memories and for teaching the newer generations how to cook properly. Respect!

[@InspectahReese]

I’m loving the longer form content please keep them coming!

[@TheJonnieredeyez]

Thank you chef. Presentation is on point and covers each technique in an easy to understand way.

[@efmedia9548]

You are absolutely magical! Thank you for taking the time to make these programs! So fun to watch and so educational. Many thanks, Best regards, Anders from Sweden 👏🏻🤘🏻

[@avarils]

This channel is incredible. Perfect amount of explanation on each step. Love it

[@canadianboyd1848]

This is one of my favorite dishes, particularly because its something that I like to share with people which is a huge part of why I cook and watching you and babe try it was soo sweet and just really made my day. There's just something so genuine about how you cook where it still catches that home made, casual artistry I associate with cooking but without losing the perfection of the craft. Things like the spinach stems and using a fry pan as a lid. I would bet if you ever see this message you know what I'm talking about. Anyway thank you so much for this.

[@101088Albert]

This is the greatest cooking channel on KZbin. It’s just so entertaining and you learn at the same time. Thanks Andy all the way from Spain

[@hydiereyes4238]

Thank you Andy- love your videos!

[@mpp7241]

Thank you Chef Andy for another no nonsense easy to follow beautiful recipe, we really appreciate it. Thank you.

[@hnidell1]

I love this channel!!! Thank you so much for the cooking lessons! ❤️

[@wendylong3000]

Love this video. Love your channel and love your passion for food education. It drives me nuts that all my local cafes offer eggs florentine as Eggs Benedict and even worse they don’t sauté the spinach then they make you pay extra for ham/bacon.

[@LethinGabbins]

Finally, the video I've been waiting for!

[@romershrader2228]

I'm enjoying every video you create 🙏 truly expands my knowledge by just watching and observing.

[@Sr.Malinois]

Thanks for your time and work.

[@budakajana]

Love your work mate!! Watch all the videos.

[@julianhutz8351]

Thank you Andy, been cooking since I’m 12 years, and your channels inspires nicely, keep you motivated through the week Shot bro

[@kateh7406]

This is my absolute favorite channel! Thanks Chef Andy for being cool and an amazing Chef. Babe, too! 😊

[@andy_cooks]

Thanks for watching!

[@yoniudkoff3577]

Great video as always mate, thank you!!

[@pyrodoll7137]

we call them all "bennys" and the best one, my personal favorite, is the "irish benny" which is a standard benny with corned beef hash in place of the ham. also they almost always serve them with char grilled asparagus here. This was a super interesting watch. I love watching you cook because you break it down so helpfully and don't judge anyone's access to ingredients or equipment. Thanks for cooking with us Andy, you're one of the best around.

[@alexanderhamilton7753]

Love the feel of your channel mate, kinda like a relaxed version of Wang Gang, no bullshit, simple and informative. Great stuff brother.

[@dionysusthagod18]

In Olympia Wa, we have a Bavarian Benedict,.. Its with a pretzel bun, and a stoneground mustard hollaindaise sauce, w/ pastrami & corned beef , and fried sauerkraut as well... It is absolutely amazing, and its probably my favorite benedict next to the amazing Lox Benedict aka Royal.. :)

[@swisski]

Never heard of it, but it sounds phenomenal!

[@andy_cooks]

That sounds delicious 👌

[@dionysusthagod18]

@@andy_cooks Could you try to make something similar to this?! That would be awesome !

[@firetofork]

There are very few channels I learn this much from. Thanks mate

[@lurklingX]

:D great, i think i just found another channel to explore. i love how it just feels down to earth, none of that frivolous stuff or fussiness. (which also makes it annoying for actually stepping through a recipe for the first time.) also, nice tatts and great delivery!

[@winstonsmith2281]

Just recently found the channel, at first I was like “this guy talks too much about unrelated stuff” but I found that to be actually quite enjoyable and seems to create a “homey” atmosphere, kinda. I also really appreciate when you share your restaurant experiences and how things are done there - can I have more of that, please? Awesome channel, really good and easy to make recipes! Thank you!

[@sdeshmukh7838]

Same! :D

[@bellyroar3206]

First time commenter and just subbed. Love the advice and ease of cook with variations. The first/best homemade eggs benny I made was with a Dutch rusk and edam cheese and it had so many complex flavours and textures. Thanks for sharing your experience, advice and time. Looking forward to integrating some helpful tips. Cheers!

[@sol029]

You and babe give me life goals. Love your content

[@williepoharama1206]

Love your work mate

[@enigmasounds]

Thanks so much Andy for sharing this, and it worked a treat!

[@samlpq]

Amazing work chef... love your work

[@ray7419]

Great explanation Andy. I love all three of these dishes. 👍

[@andy_cooks]

Thanks 👍

[@brittanyjustice9195]

Love all of these, couple times I have had egg rothchilds (roast tenderloin, sliced tomato and mushrooms topped with poached eggs & hollandaise). It made me happy!😊

[@azanathwhateley7235]

Thanks man. I learn a lot from your videos.

[@Kottora82]

You smash it man !! Very cool and confort way to saw us cooking skills that can help as a lot !

[@joaosimao2807]

Hello, I really like your videos, I find myself reproducing your simplest recipes (I don't always find all the necessary ingredients) and I get most of them right... I appreciate the good work, and the willingness to share your knowledge as a chef . I really like cooking (Portuguese cuisine) and with your help I try to raise my level. Greetings from Portugal.

[@Keiranful]

A lot of times, ingredients can be substituted. Doesn't give the same effect, though. One example is shallots and tropea onions. In my experience tropeas are hard to get where I live (Germany) and shallots can make a more readily available substitute. Just experiment a little bit with ingredients that seem similar.

[@clairewright8153]

They look amazing thanks for another lovely tutorial.

[@andy_cooks]

Thanks for watching!

[@adistaryellamelli4982]

Keep up the good content mate, love from england !

[@chocothemagnificent1019]

I love this channel. Absolutely informative without all the fluff added to most cooking shows. Thanks for being out there. And yes, Mitch is "basic" :)

[@taradufour2187]

Love the knowledge u impart each time. Had no idea about royal. Have had crab multiple times. Thanks

[@TylerB-my1kr]

Your channel rocks Andy. Keep going man I've got a lot of inspiration from you.

[@adamjackson82]

I think you're right about the menu condensing. We run eggs benny numerous ways as a Friday and Saturday breakfast special. Instead of saying each dish by it's name, we say "Eggs Benny, with wilted spinach and either bacon, ham, smoked salmon, or asparagus" All of them have wilted spinach as standard, and sometimes we get in other things like chorizo or Irish pork sausage. Love your work, mate!

[@andy_cooks]

The chorizo and pork sausage would be nice 👌

[@jackhogan5763]

Gwan the Irish sausage

[@adamjackson82]

@@jackhogan5763 what does "gwan" mean, mate?

[@tanikokishimoto1604]

At one of the diners serving eggs Benedict near me.,.. they do list the various ones with names. Eggs Benedict - ham. Eggs Florentine - spinach. I forget the name they give the one with smoked salmon, but it is NOT Eggs Royale. There are two or three other Benedicts on the list, all with names. I think the only Benedicts with universal names are the ham one, and the spinach one.

[@adamjackson82]

@tanikokishimoto1604 there's at least six... Benedict - ham. Florentine - spinach. Royale - yes, it's a thing, and yes, it's with smoked salmon. Sardou - spinach, artichoke, and anchovies. Neptune - crab meat. Cochon - pulled pork...

[@captainraybies]

I was just thinking about asking you about your take on this. This is great. Thank you.

[@stephpetit6622]

Trop bien, à chaque fois un super travail dans la simplicité

[@chejmarquez]

Awesome.. Thanks for sharing and teaching us.

[@chrispearson6803]

Thank you for this. Easy to understand.

[@chrissyknowsitall5170]

I love watching you two together!!

[@jabowa]

In Ontario, Canada, we use Peameal bacon for Eggs Benny, but I've also had fried chicken being used as well, and then subsequently nashville fried chicken eggs benedict, which is amazing btw.

[@JeremyMacDonald1973]

The true traditional way. Peameal Bacon is what they would have been serving as Bacon in the Waldorf Hotel in NYC in the late 1800 and early 1900's. Canada, via the port of Toronto, was shipping massive amounts of pork (including Peameal Bacon) to Britain after the British had repealed the Corn Laws in 1877 and if you lived anywhere near the Great Lakes or the north Atlantic and where a sea port then ship transported pork from Toronto was your cheapest option. Outside of these regions, if you where in the US, then it was cheaper to get your pork from the big American Hog Slaughtering facilities in the mid west via train so when Eggs Benedict caught on places outside of New England and NYC (and eastern Canada) ham was substituted for the Peameal Bacon.

[@parrmar1]

Andy I love this video 📸. Thank you so much for it 🎉

[@jnptarheel3]

This is absolutely my favorite meal ever! I’ve never made it but I believe it’s time to give it a try. Thanks for the inspiration.

[@cdanilana]

i just love these, all of these!

[@m4dscientist893]

Love this channel, pure gold. Andy’s a stud n seems to have a heart of gold and he’s got a sweet, good looking lady too n can cook his ass off. But I wish he would move the camera closer to the things he’s cooking so we can see the consistency and aesthetics of the dish while he’s cooking in these long format videos ❤

[@joaosun2941]

Awesome video mate!!

[@marcelaochoa4037]

Yes!!! Thank you SO MUCH Chef!!! All your knowledge and tricks OMG!!!! You are a great teacher.

[@andy_cooks]

Thanks for watching!

[@JoseSouls]

Great video Chef, they look amazing!

[@andy_cooks]

Thank you 🙏

[@tonyc3668]

These are my favorite dishes! Great video!

[@brianrodgers409]

simple and well explained chef Andy. think I'm gonna surprise my babe with this brunch on a Sunday in the near future

[@andy_cooks]

Nice 👌

[@MFW4]

Andy Mate, this is the best channel in the KZbin food realm! Cheers from Oakland, California

[@frangipaniapples]

Looks so delicious!!

[@Bellasie1]

They look scrumptious! My favorite is also the Royale, but I would have happily tried them all!

[@vitoriaconstrucaoeimobilia6302]

The way you create your content is pure gold. Shout out from Cabo Verde!

[@tonyflow6244]

Best cooking channel imo, I normally make a cheat stick blender hollandaise but tomorrow I'm gonna go buy some salmon, follow the instructions and make a proper royale x

[@michaelfew7704]

Thank goodness you clarified these... and you also nailed the origin! And, most importantly you dropped it in the middle of the day here so I did not have to worry about drowning in bed salivating! Royal and mimosas win every time!

[@andy_cooks]

Thanks for watching!

[@janclebro6997]

My favourite, that I make regularly, is a combination of the florentine and royale. I put smoked salmon on top of spinach, then poached eggs and an all lemon hollandaise, no vinegar. And I make the delicious hollandaise in the microwave. It needs precision timing not to scramble the eggs, but it takes seconds. No mess, no fuss. Oh yum!

[@Kayla_Kimbrell]

I don't remember ever having eggs Benedict or the sauce but man your video has made me crave it. You're making me crave something I've never had before. That doesn't happen to me often.

[@Pik3tOgO]

Awesome, just made it for the first time, and worked like a charm. thanks!

[@donk115]

Love these guys

[@gillianhayes481]

Why does Andy make everything look so Goddamn easy..he’s a fantastic chef my fave ever…xx

[@MrJgill87]

Perfect for a Sunday morning!!! Thanks mate

[@andy_cooks]

It really is 👌

[@PJSO]

Love hearing about kitchen standards back in your travels. Love ya work mate

[@chrisking9928]

Perfect. Love it dude.

[@adrianconroy2534]

Great channel!! How you made the sauce without complication, i am now confident to make my own even better. Thank you.

[@BenH2705]

Royal all the way. Is a staple breakfast around Christmas time for me. Would love to see how you would do a spiced jerk ham too

[@andy_cooks]

It's just so good!

[@waltertx.6020]

Looks delicious 😋 Thanks Chef 🔥

[@AA-tc5if]

Thank you Andy for another great video, Royale are my babe’s absolute favorite. One tip from a self taught cook, I crack my eggs into a strainer and that’s how I get rid of all the excess runny whites in eggs ensuring perfect oval shaped eggs every single time

[@nigrum_angelum6655]

I didn't know it has different name depending on what topping you use other than the prerequisite muffin, poached egg, and hollandaise sauce. Thanks for the recipe, Chef!

[@missyflutter5562]

So happy you did this, all our local cafes call any poached egg dish benny & it drives me mental! 😅 oh & my water bacon game is on point thanks to you!

[@andy_cooks]

That's awesome - thank you for watching!

[@missyflutter5562]

@@andy_cooks that’s cute thanks for answering wishing you & babe lol much success 😉

[@kenwindsor7264]

Love it!!! Great Chanel 👍

[@tishw4576]

I love eggs! Love this channel and your style. Here's a different way to poach eggs, especially if you have a large amount to make. 1.1 cup room temp water and 1 cup room temp white distilled vinegar. 2. Crack the eggs, place in the mixture and let them sit for ten minutes until the egg has turned white. 3.Gently boil water, gently put the eggs in the water. Water should be about 4 inches deep. 4.Cook eggs for 3 minutes, take out and BAM! Perfect poached eggs. The whites don't go flying everywhere as the vinegar solidified the egg without cooking it or flavouring it.

[@henlolneh]

or you can work smarter and just sous vide a crap ton a bunch of eggs in shell to whichever doneness of yolk you prefer...

[@andy_cooks]

So many ways to poach an egg 👌

[@hatemondays]

Poached eggs are my kryptonite, have never been able to get them right in the 20 odd yrs I've been trying. As a last gasp attempt, I tried that method of presoaking in water/ vinegar and I have to agree. They finally turned out awesome. The youtuber I watched does warn not to leave them for longer than 10 minute soak or you risk having a tough white

[@michaelschoeman5187]

hey Andy, great video, inspiring me to try some Bennies. love you chanel, always a pick me up when i need it.

[@thesilencedkill1]

i absolutely love this channel

[@andy_cooks]

Thank you 🙏

[@ronmarshall1566]

Never knew thanks for sharing got to learn something everyday

[@dougallmcmillan8970]

You have become a must watch. "Hey babe" shorts are classic

[@DRUMM3RX7]

Andy your channel is like the mighty car mods of cooking. I love it. Keep it up mate!

[@andy_cooks]

Thank you!

[@glowormMKM]

I like your informal and casual style

[@SlapDoll]

Been working a few years as a chef now and always been dreading poaching eggs and making hollandaise. Thanks for the video and now i think i can give it a try🤤. Keep up the awesome work. Cheers. Oh and I want you to make lamb jalfrezzi for Nina from marvin 😁

[@bourge]

Now that looks delicious !

[@garygeller6177]

Looks amazing! I'm sure you've heard that a million times 😁. I've never succeeded in cooking poached eggs in the past... but I think I'll give it another go! As soon as I get home from vacation. 👍

[@SarahGraymatter]

Oh, flippin YUM 🤤 It really helped to watch the sauce be made

[@andy_cooks]

Thank you!