Eggs Benedict

| September 10, 2012

Eggs Benedict, the darling of the brunch set, is a true America classic. It is a split English muffin with poached eggs over Canadian bacon or ham, topped with a creamy Hollandaise and if you are very, very lucky, some black truffles.

The combination of the muffin, eggs, bacon and sauce creates the “perfect bite” and has kept Eggs Benedict at the top of the “Brunch Hall of Fame.”

It’s origins are still up for debate and remains part of the “mystique” of this delectable dish.

In The New Yorker magazine in the forties, Eggs Benedict was credited to a Wall Street Stock Broker , Lemuel Benedict who described the dish to Oscar, the famous maitre’ d at the Waldorf in 1894 as a cure for his nightly carousing. It came out so well that it was immediately put on the menu.eggs benedict

The dish has also been attributed to Commodore E.C Benedict , a noted yachtsman and bon vivant as well Mrs. Legrand Benedict, a frequent luncher at Delmonico’s. It seems that all people named Benedict had a hand in it’s creation.

Many modern chefs have now added their personal twists to this dish in 20 different ways with the most common being Eggs Florentine, which has spinach, or Eggs Atlantic which have smoked salmon instead of the bacon.

Eggs Benedict truly have a NYC cult following and the favorite EB spots seem to be:

“The Best Splurge Spot” Brasserie – MidTown
“Tried and True” Isabella’s- Upper West Side
“Best Hollandaise” Cupping Room- Soho
“Best Benedict Atlantic” Marian’s- East Village
“Best Alfresco Benedict” Paradou- West Village
“Best Secret Benedict” Tartine- West 11th

If you would like to try and create Eggs Benedict at home, the following is a great recipe:

PERFECT EGGS BENEDICT

8 LARGE FRESH EGGS
4 ENGLISH MUFFINS, SPLIT
8 SLICES CANADIAN BACON OR VIRGINIA HAM
1 CUP HOLLANDAISE
8 THIN SLICES BLACK TRUFFLE
(OPTIONAL)

STEP 1. Poach the eggs and place in a warm-water bath
STEP 2. Grill the bacon or ham , drain and keep warm in a low oven
STEP 3. Prepare the hollandaise and keep it warm
STEP 4. Toast the English Muffins, lay a slice of Ham or Bacon on each,
Lift the poached eggs out of the warm water, and drain them on
Towel Paper. Place on top of the Bacon or Ham
STEP 5.  Spoon the hollandaise over the egg and garnish with truffle if
you choose. ENJOY!

cgoldblatt@dailyfoodandwine.com

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