Eggs Benedict is a classic breakfast dish that has been popular on brunch menus for decades. It’s comprised of an English muffin, Canadian bacon, poached eggs, and hollandaise sauce. While seemingly simple, eggs Benedict requires several components that make it more labor-intensive to prepare than other breakfast items. There are several reasons why eggs Benedict ends up being one of the pricier options on most breakfast menus.
Ingredients Are More Expensive
The ingredients that go into eggs Benedict are more costly than typical breakfast foods. Here’s a breakdown of why each component carries a higher price tag:
English Muffins
English muffins must be sourced from bakeries and cannot be made in-house in most restaurants. Pre-packaged English muffins at grocery stores cost around $4 per 6-pack, so the food cost for restaurants is likely even higher when purchasing bulk quantities from commercial bakeries. English muffins are more expensive than simply using bread or biscuits.
Canadian Bacon
Canadian bacon is the most expensive ingredient in eggs Benedict. It’s a premium cut of pork loin that has been cured and smoked. It costs around $4-5 per pound at retail compared to only $2-3 per pound for regular bacon. When buying in bulk quantities, restaurants still pay a premium price to source high-quality Canadian bacon from food suppliers.
Hollandaise Sauce
Making hollandaise sauce requires butter, lemon juice, egg yolks, and seasoning. The large amount of butter drives up the ingredient cost. According to commodity data, butter costs over $2 per pound wholesale. In addition, hollandaise requires extra time and labor to make properly from scratch. Many restaurants end up using pre-made, preservative-filled hollandaise to lower costs.
Fresh Eggs
Restaurants serving Benedict with fresh poached eggs have higher costs than using frozen or pre-cooked eggs. Fresh shell eggs cost on average $1.20-1.40 per dozen wholesale. Poaching eggs to order also takes extra kitchen labor compared to reheating mass-produced eggs.
Other Ingredients
There are also small amounts of other ingredients like lemon juice, vinegar, and seasoning that add up when making eggs Benedict for large groups of customers. So the direct ingredients alone make eggs Benedict costlier to prepare than simpler breakfast items.
Labor-Intensive Preparation
In addition to pricier ingredients, eggs Benedict requires more labor to prepare properly:
- English muffins must be toasted.
- Canadian bacon must be pan-fried.
- Eggs must be poached gently.
- Hollandaise sauce must be kept at a specific temperature and consistency when holding for service.
- Components must be assembled to order on each plate.
Having kitchen staff spend extra time poaching eggs to order and preparing multiple components results in higher labor costs. Other breakfast dishes like pancakes, burritos, or omelets can be easily mass-produced. Eggs Benedict must be made start-to-finish for each order.
Trend Factors that Increase Demand
Despite the high price, eggs Benedict remains very popular, especially for brunch. Here are some reasons it has widespread demand that allows restaurants to charge a premium:
Novelty of Poached Eggs
The delicate poached eggs and runny egg yolks are satisfying to many diners. Poached eggs feel special in comparison to scrambled, fried, or hard-boiled eggs regularly made at home. This novelty lets restaurants charge more.
Indulgent & Rich Flavors
The combination of buttery hollandaise sauce, salty Canadian bacon, and toasted English muffin gives eggs Benedict an indulgent, rich mouthfeel. It feels luxurious compared to lighter breakfast options, justifying the higher cost.
Refined Presentation
When perfectly executed, eggs Benedict looks beautiful presented on a plate. The colors and textures make it visually enticing. The elegant presentation makes it feel like a special weekend treat.
Popular Brunch Item
Eggs Benedict has become nearly synonymous with brunch menus. It rose to prominence as a leisurely weekend breakfast enjoyed by upper classes in the early 1900s. The association with brunch establishes it as a go-to specialty dish that consumers are willing to pay more for.
Profit Margins
Due to all the above factors, restaurants can charge a high markup on eggs Benedict while still selling it at lower margins compared to cheaper menu items. Here is a typical cost breakdown:
| Ingredient | Cost |
|---|---|
| English muffin | $0.50 |
| Canadian bacon | $1.00 |
| Hollandaise sauce | $0.75 |
| Egg | $0.25 |
| Misc ingredients | $0.25 |
| Labor | $1.00 |
| Total Cost | $3.75 |
Based on these estimates, a restaurant may charge $12 for eggs Benedict, yielding a profit of $8.25 per plate. But the 70% gross profit margin is lower than cheaper items like pancakes with 90% margins.
Offering Discounts Can Increase Volume
For restaurants looking to lower the price of eggs Benedict to increase affordability and volume, here are some potential options:
Use Less Expensive Alternatives
Substitute thick-cut bread for English muffins, regular ham for Canadian bacon, and basic hollandaise from a mix. While this changes the flavor profile, it notably reduces ingredient costs.
Simplify Preparation
Use poached eggs made in advance rather than poaching to order. Make hollandaise in large batches instead of per order. Have bacon pre-cooked instead of fried to order. Reduce labor requirements.
Run Promotions
Offer eggs Benedict at a discounted price during weekday breakfast hours to boost volume when business is slower. Could make it a Monday promotion to start the week.
Bundle as Part of Prix Fixe
Include eggs Benedict as one of the set menu items in a weekend prix fixe brunch. This makes it more affordable as part of a package deal.
Offer Half Portions
Allow guests to order half-sized portions of eggs Benedict at a lower price point. This provides a more affordable option for lighter eaters.
Charge Less for Side Orders
Price eggs Benedict lower when ordered as a side dish rather than a full entree with additional breakfast meats and starches.
Partner with Suppliers
Work with vendors and distributors to negotiate lower pricing on large orders of core ingredients like English muffins, bacon, butter, and eggs. Savings get passed to menu price.
Quality Control is Crucial
If restaurants do lower the price of eggs Benedict, it becomes even more vital to maintain quality and execution standards. Some tips include:
– Closely train kitchen team members on proper hollandaise sauce preparation and poaching techniques.
– Use very fresh eggs rather than letting them sit for over 2 weeks in the fridge.
– Find the right English muffin that provides proper stability and texture when poaching eggs on top.
– Control portions carefully with proper measuring tools and guides.
– Time preparation so all components hit the plate while still hot and at peak quality.
– Monitor customer satisfaction data and reviews to catch any decline in expectations.
Maintaining quality while lowering costs requires rigorous attention to detail. But the increased volume and affordability can make it worthwhile.
Should You Raise Prices Instead?
Rather than discounting, some restaurants may consider raising the price of eggs Benedict incrementally as costs rise over time. Here are factors to weigh:
– How much local competition would undercut higher prices?
– What is the brand perception and price tolerance of your target audience?
– Have ingredient costs increased significantly from vendors?
– Is there demand that exceeds capacity to justify higher prices?
– Does raising the price improve perceptions of quality and exclusivity?
Incremental price increases can work for some premium brands in areas with limited competition and loyal patrons. But pricing still needs to align with consumer willingness to pay. Brands should communicate value improvements when increasing pricing.
Conclusion
Eggs Benedict costs more than other breakfast items due to premium ingredients, fresh preparation requirements, and consumer demand as an indulgent brunch treat. But restaurants can balance affordability and profitability by controlling menu mix, running promotions, partnering with suppliers, and maintaining quality standards as prices change. Careful menu engineering allows venues to keep offering this signature breakfast dish that delights customers looking for a special weekend experience. With the right balance, eggs Benedict can remain viable and attractive for both diners and restaurants.