The hollandaise-crowned breakfast that Carmel adopted as a competitive sport, with one Mission Street diner listing more than twenty variations.

Eggs Benedict is a New York invention of the late 19th century, but Carmel gave it a second home. Katy's Place opened on Mission Street in 1982 and built its reputation on the dish, styling itself the Capital of Eggs Benedict and keeping more than twenty versions on the menu at once, building outward from the classic. In a village that eats breakfast early and seriously, the Benedict became the standing order.

Where to eat Eggs Benedict in Carmel-by-the-Sea

1 editor pick for Eggs Benedict in Carmel-by-the-Sea, ranked by editorial score. All Carmel-by-the-Sea signature dishes · Eggs Benedict across every city.

Book food experiences in Carmel-by-the-Sea

Thai Cooking Class in Monterey★ 5.0 (65)

Viator · 1.5 h

Thai Cooking Class in Monterey

The ONLY Thai cooking class in Monterey! Fun & Tasty Party + Memorable Experience Plan your special holidays, surprise date night, birthday, bachelorette parties, comp...

fromUSD 135 Check dates

See all 130 food experiences in Carmel-by-the-Sea

More places to eat in Carmel-by-the-Sea

Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Serves 230 minIntermediate

Ingredients

  • 2 English muffins, split
  • 4 slices Canadian bacon or ham
  • 4 very fresh eggs
  • 1 tbsp white vinegar
  • 3 egg yolks
  • 175g butter, melted and warm
  • 1 tbsp lemon juice
  • Pinch of cayenne, sea salt

Method

  1. Make the hollandaise first: whisk the yolks with a tablespoon of water over barely simmering water until thick ribbons form.
  2. Off the heat, whisk in the warm butter in a thin stream, then the lemon juice, cayenne and salt; keep somewhere warm, not hot.
  3. Poach the eggs in barely simmering vinegared water for 3 minutes and drain on kitchen paper.
  4. Toast the muffins and warm the bacon in a dry pan.
  5. Stack muffin, bacon and egg, and spoon the hollandaise generously over the top.

Editor tip. Hollandaise splits from heat, not from whisking; if it tightens, a teaspoon of warm water brings it back before anything drastic.

Common allergens: Egg, Gluten, Dairy.