The Brunch Staple That Duff Goldman Calls 'The Best Ever Made'

Ah, brunch. That six-letter portmanteau that's now a seamless part of everyone's vocabulary. The breakfast-meets-lunch weekend event that's become so ingrained in our culture we've even turned it into a verb. Believed to be first seen in print in a Hunter's Weekly article in 1895, per Smithsonian Magazine, the author of "Brunch: A Plea" argued that the concept of brunch "puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

And while none of us can argue with that, brunch is something we all have our own strong opinions about and our own way of doing. Do you go to brunch, or do you brunch? Is it a large group event or an intimate affair? Strictly food or cocktails included? With so many classic dishes to choose from, do you opt for something sweet like pancakes or French toast? Savory, like a bagel and lox or a burger? Or do you go for a little of both?

Just like all of us, chef and Food Network star Duff Goldman has an opinion. And for him, there's one brunch dish that rises above the rest.

In a Food Network episode of "The Best Thing I Ever Made," Duff Goldman shares his all-time favorite breakfast dish which is a staple on brunch menus everywhere: old school, classic eggs Benedict. English muffin, Canadian bacon, poached egg, hollandaise.

What makes Goldman's eggs Benedict the best he's ever had? First, he clarifies the butter — which basically just means melting it down and removing any impurities so it's nice and smooth. Then he soaks his English muffins in the butter and toasts them in a hot pan so the middle stays soft but the top of the buns crisp up. After he lightly browns some traditional Canadian bacon, it's time for the hollandaise sauce.

To make his hollandaise, Duff separates the egg yolks and then whisks them in a big bowl held over the double boiler. As the yolks are whipped and slowly cooked from the steam, he streams in that clarified butter little by little until it becomes a thick consistency like mayonnaise or pudding. Then he thins the sauce out with some lemon juice before he adds Champagne, more butter, salt, and cayenne pepper.

The last step is to poach the eggs, cracking them into simmering water with a dash of apple cider vinegar (which helps hold the eggs together, per Well+Good) for about 8 minutes. All that's left to do from there is assemble and feast on "the best breakfast ever made."

Duff Goldman may prefer his eggs Benedict the old-school way, but with any popular brunch dish comes all kinds of variations and experimentation. There was even a restaurant that offered an entire 'Friends With Benedicts' menu, per PhillyVoice. If you want to upgrade the classic with a fun twist, we've got some ideas for you.

If you're not into Canadian bacon, there are all sorts of other hearty ingredients that go wonderfully with the flavors of a benedict, per Parade. You can sub in other meats like steak or pastrami, or spring for sturdy veggies like asparagus or portobello mushrooms. Seafood is always a good option, too; some great choices are crab, whether it's warm lump crab meat or a fried crab cake, and salmon, whether smoked or baked.

Make your eggs Benedict Cuban with pulled pork and swiss cheese, or give them a southern flare by using a fluffy biscuit instead of an English muffin. You could try brown butter in your hollandaise to level up your decadent sauce and add a nutty depth to your dish or add other flavors like chipotle or cajun seasoning to spice things up. Other delicious add-ons: avocado, hash browns, arugula, pesto, and tomato. However you decide to upgrade your eggs Benedict, you won't regret it come brunchtime.