Eggs Benedict in Madrid: what Stillroom’s are like, by the Retiro

If you are looking for eggs Benedict in Madrid with personality of their own, there is a corner of Los Jerónimos where we make them every week with care, fresh ingredients and a twist that makes them unmistakable. At Stillroom, our gastro cocktail bar on Calle Moreto 9, just a two-minute walk from the Prado Museum and a step from Retiro Park, we serve brunch from Wednesday to Sunday. Here, eggs Benedict are not just another dish on the menu: they are the heart of what we do, in four versions that share a creamy avocado base and plating that catches the eye.

Where to eat eggs Benedict in Madrid

The question of where to eat eggs Benedict in Madrid has a clear answer if what you fancy is an unhurried brunch, two streets from the Retiro, in an atmosphere that invites you to stay. Our space, small and warm, with shelves full of fermentation jars and a tiny copper still, is the perfect setting to enjoy eggs Benedict that break the mould. We only serve them during brunch, so the appointment runs from Wednesday to Sunday: Wednesday and Thursday from nine in the morning, and Friday to Sunday from eleven. We rest on Monday and Tuesday, so anyone wanting to try them has five days to choose from.

The location helps turn the plan into something more than a late breakfast. We are on Calle Moreto 9, in the Los Jerónimos neighbourhood, literally a stone’s throw from the Prado and the Royal Botanical Garden. Before or after your eggs Benedict, a walk through the Retiro is the natural next step. And if you linger over the table, on Sunday the afternoon carries on with vermouth until 23:00, no rush at all.

What eggs Benedict are (and where they come from)

The classic eggs Benedict is a brunch dish that wins you over with its simplicity and its contrast of textures: a bread base (usually an English muffin), a slice of cooked ham or bacon, a poached egg with a runny yolk on the verge of breaking, and a soft, tangy hollandaise sauce wrapping it all together. The result is warm, unctuous and deeply comforting. But few dishes have an origin as hazy as this one.

There is no single verified story. What there is are several legends that place the birth of eggs Benedict in late-19th-century New York. One of the most widespread tells of a hungover customer who walked into the Waldorf hotel and asked the maître d’ for a specific combination to ease the morning: poached eggs, bacon, toast and hollandaise. Another version points to a regular married couple at a New York restaurant, the Benedicts, who, tired of the usual menu, suggested a variation to the chef that ended up carrying their surname. Whatever the truth, what is certain is that the dish crossed the Atlantic, settled onto brunch menus across half the world, and today is probably the undisputed king of weekend breakfasts. The combination of runny yolk and emulsified sauce has something addictive about it that never goes out of fashion.

Stillroom’s eggs Benedict, our way

At Stillroom we are not content with replicating the usual recipe. Our eggs Benedict carry the house’s stamp from the very first bite. To begin with, we swap the English muffin for a crisp toast base, which holds up better against the moisture of the dish without going soft. Over it we spread a creamy avocado base that acts as a vegetable cushion and brings an unctuousness quite different from butter’s. On top goes the poached egg, which we cook with care so the white stays firm and the yolk spills out the moment the knife touches it. We make the hollandaise sauce fresh every day, silky, with just the right touch of acidity to lighten the dish. A hint of fresh dill wakes the whole thing up, and the dots of beetroot and mango cream scattered over the plate do not just add colour: they bring a sweet, earthy counterpoint that balances every bite. It all comes with a fresh salad that cleanses the palate and turns the dish into a complete experience.

That shared base unfolds into four versions, designed for different cravings. We have summed them up so you can choose yours before you come:

Version	Who it is for
Avocado	The vegetarian option and the purest of the four: avocado, poached egg, hollandaise and dill, with the interplay of beetroot and mango creams that brings joy to the plate.
Avocado and Ham	For anyone after a more classic flavour without losing the creamy avocado base. The ham brings the salty note that suits hollandaise so well.
Avocado and Salmon	The freshest, most elegant version, with lightly smoked salmon that melts into the runny yolk and turns every bite into something silky.
Avocado and Bacon	For those who never skip the crunch. The bacon is browned just enough to contrast with the softness of the egg and the sauce.

All four share the same care for getting the egg just right and the colourful plating that defines us. We do not chop the avocado: we spread it generously so that every bite carries its fair share of vegetable creaminess. And the hollandaise is never a puddle, but a veil that wraps around without overwhelming.

What to have alongside them

Good eggs Benedict call for a good drink alongside them. At our brunch, coffee is a must: we prepare it with care so its natural bitterness talks to the gentle richness of the hollandaise. If you would rather have something fresher, freshly squeezed orange juice is a safe bet. And when the occasion calls for a festive touch, the mimosa — orange juice with sparkling wine — turns brunch into a small celebration.

Our house recommendation for pairing with eggs Benedict, however, is a ferment of our own: the roasted pineapple tepache. This Mexican drink, which we make by hand with roasted pineapple and spices, has a touch of acidity, a light sweetness and a very refreshing quality that cleanses the palate between bites of hollandaise. The contrast works so well that many guests come back for more.

When and where to try them

Stillroom’s eggs Benedict are only served during our brunch by the Retiro, which runs from Wednesday to Sunday. Wednesday and Thursday it fills the whole day, from 9:00 to 17:00, unhurried; Friday and Saturday it is served from 11:00 to 15:00, and on Sunday from 11:00 to 16:00. On Friday and Saturday we close after brunch and reopen at 19:00, when the bar takes over until 23:00. On Sunday the plan comes with a double reward: there is no break, the afternoon turns to vermouth and the kitchen does not switch off until 23:00. We are closed on Monday and Tuesday.

We are on Calle Moreto 9, in Los Jerónimos, a two-minute walk from the Prado Museum and a step from Retiro Park. The full brunch menu, with all our toasts, scrambled eggs, New York-style bagels, pancakes and French toast, is on the brunch menu. And if you are after a relaxed plan for two, our corner also works beautifully as a romantic date in Madrid, with just the right light and signature cocktails as the soundtrack for the evening.

Come and try them this week

Eggs Benedict in Madrid do not all have to be the same. At Stillroom we have given them our own voice, with avocado as our signature and plating that brightens up the table. If you fancy an unhurried brunch, with coffee, homemade ferments and four versions of eggs Benedict that go well beyond the classic, all you need to do is come to Moreto 9. Better if you book first: we will keep your table.