Why do so many restaurants underestimate their eggs benedict costs? This seemingly simple dish actually consists of multiple components that each cost money. Most places forget to include the hollandaise sauce, toasting the muffin, or even the garnish in their calculations.
All components of eggs benedict
A classic eggs benedict consists of more parts than you might think. Every ingredient counts toward your cost price:
- English muffin (halved and toasted)
- Ham or bacon (often Canadian bacon)
- Poached eggs (usually 2 pieces)
- Hollandaise sauce
- Garnish (parsley, paprika powder)
- Butter for toasting
💡 Example cost price calculation:
For 1 portion of eggs benedict:
- English muffin: €0.85
- Ham (60g): €1.20
- Eggs (2 pieces): €0.60
- Hollandaise sauce (50ml): €0.95
- Butter + garnish: €0.15
Total cost price: €3.75
Hollandaise sauce - the most expensive component
The hollandaise sauce is often the most expensive part of your eggs benedict. This sauce consists of egg yolk, butter, lemon juice and herbs. Many restaurants make this fresh, which is labor-intensive.
💡 Cost price of hollandaise per 50ml portion:
- Egg yolk (2 pieces): €0.30
- Butter (40g): €0.50
- Lemon juice: €0.05
- Herbs: €0.10
Hollandaise cost price: €0.95
⚠️ Note:
Hollandaise has a short shelf life and can't be reheated. Therefore, factor in 10-15% waste in your cost price.
Calculate your selling price
With a cost price of €3.75 you can calculate your minimum selling price. For breakfast and brunch, a food cost of 28-32% is standard.
💡 Selling price calculation:
Cost price: €3.75 | Desired food cost: 30%
Minimum price excl. VAT: €3.75 ÷ 0.30 = €12.50
Price incl. 9% VAT: €12.50 × 1.09 = €13.63
Round to: €13.95 on the menu
Variations and their impact on cost price
Many restaurants offer variations on eggs benedict. Each variation has a different cost price:
- Eggs Royale (with salmon): cost price rises to €5.20 due to smoked salmon
- Vegetarian version (with avocado): cost price drops to €3.40
- With extra egg: cost price rises by €0.30
- Gluten-free bread: cost price rises by €0.40-€0.60
⚠️ Note:
Update your cost prices monthly. Eggs and butter can fluctuate significantly in price, especially in winter.
Include labor costs
Eggs benedict is labor-intensive due to the hollandaise and poaching the eggs. From tracking this across dozens of restaurants, I've found that the labor component often gets overlooked in pricing decisions. For this dish, that's approximately 8-12 minutes of kitchen labor per portion.
At €20 per hour kitchen wage, 10 minutes costs you €3.33 in labor. Add this to your food cost for the complete picture.
How do you calculate the cost price of eggs benedict?
List all ingredients with quantities
Note each ingredient with the exact quantity per portion. Don't forget the hollandaise ingredients, butter for toasting and garnish. Weigh or measure everything for one perfect portion.
Calculate the costs per ingredient
Divide the purchase price by the number of portions you get from one package. For eggs: pack of 12 pieces ÷ 12 = price per egg. For butter: 500g pack ÷ weight per portion = costs per portion.
Add up all costs and factor in waste
Sum all ingredient costs for your base cost price. Factor in 10-15% waste for hollandaise and possibly broken eggs. This gives you the actual cost price per portion.
✨ Pro tip
Calculate your hollandaise costs weekly during the first 3 months - egg and butter prices can swing 15-20% seasonally. This helps you spot pricing trends before they hurt your margins.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I include labor costs for hollandaise in my cost price?
You calculate labor costs separately from your food cost. Making hollandaise takes about 15 minutes for a batch of 10 portions. Factor this into your total cost price, but not into your food cost percentage.
How often should I update my cost price for eggs benedict?
Update at least monthly, because eggs and butter can fluctuate significantly in price. Check especially in winter and around Easter, when egg prices often rise due to higher demand.
What if I use ready-made hollandaise instead of homemade?
Ready-made hollandaise usually costs €0.60-€0.80 per portion but saves 10-12 minutes of labor. Calculate both options to see which is more cost-effective for your situation.
How do I factor in waste for poached eggs?
Factor in 10% waste for poached eggs due to failed specimens. At €0.30 per egg this becomes €0.33 per egg in your cost price. Experienced chefs have less waste.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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