Eggs Benedict is the ultimate brunch test. A good Benedict reveals a cafe's skill and attention to detail.

The Components

The egg: Poached to perfection – the white set, the yolk runny. When cut, it should flow like liquid gold.

The hollandaise: Rich, lemony, and silky. It should coat the back of a spoon but not be gluey.

The base: Traditionally an English muffin, but brioche and sourdough are popular alternatives. It must be toasted to handle the sauce.

The protein: Ham is classic. Smoked salmon makes it a Benedict Royale. Bacon is always welcome.

Red Flags

• Overcooked eggs with chalky yolks
• Hollandaise that's too thin or tastes like butter alone
• Soggy, untoasted base
• Cold components

The Perfect Bite

Cut through all layers at once. You want egg, sauce, protein, and base in every forkful.