Eggs Benedict with a slice of bacon on the side.
|Main ingredient(s)||Eggs, English muffin, ham or bacon, Hollandaise sauce|
There are conflicting accounts as to the origin of Eggs Benedict, including:
- In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
- In the early eighteenth century Pope Benedict XIII was so fond of a particular egg dish, that he requested it very often. It is also believed that Benedict XIII had an illness which contributed to his desire for the egg dish.
- Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs
- Eggs Atlantic or Eggs Hemingway (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom . This is also known as "Eggs Benjamin" in a few restaurants in Canada.
- Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava ) and hollandaise sauce.
- Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
- Eggs Sardou is a complex dish from Antoine's Restaurant in New Orleans which originally replaced the English muffin and ham with artichoke bottoms topped with crossed anchovy fillets, and then, atop the egg and its hollandaise sauce was a dollop of chopped ham and a slice of truffle. A more widespread version of the dish starts with a base of creamed spinach, substitutes artichoke bottoms for the English muffin, and eliminates the ham.
- Americano Benedict replaces the English muffin with a pancake. Three strips of crispy bacon replaces the ham, the eggs are cooked to order, and the hollandaise sauce is omitted. Americano Benedict is served disassembled.
- Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
- Campfire Benedict replaces the English muffin, ham and hollandaise sauce with cornbread, bacon and barbecue baked beans. The poached eggs are replaced with eggs fried to choice.
- Eggs Chaucer founded at Tiny Tim's Tearoom in Canterbury UK adds portobello mushrooms and replaces the Hollandaise sauce with a homemade rarebit.
- Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
- Eggs John Scott replaces the Hollandaise sauce with HP Sauce.
- Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
- Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
- Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
- Eggs Chesapeake substitutes Crab cake for the ham.
Eggs Benedict is prepared with a lightly toasted English muffin using an oven, toaster oven or traditional toaster. If toasted too long, the muffin can be difficult to slice. This is then topped with Canadian bacon cooked in the oven or on the stove top. On top of this, a poached egg is added. Poaching an egg is to simply drop the egg into a boiling pan of water until cooked (preferably with the yolk still soft). This is then all covered with Hollandaise sauce that requires some amount of practice to perfect. For two two-egg servings of this dish, eight eggs are used: four for the two individual servings of poached eggs and four yolks for the sauce.
Using a double boiler, slowly heat up the four egg yolks with about a tablespoon or more of lemon juice (to taste) and about 3/4 cup of melted butter, beginning with only half the amount in the double boiler to begin. Whisk this together with about a tablespoon of water and a dash of white pepper until it begins to thicken slightly, then add almost all of the rest of the butter while continuing to whisk. If the sauce begins to separate or is to thick, simply add a tablespoon (or more, as needed) of warm water or use lemon juice.
An alternate Hollandaise preparation, which is faster and uses less butter: two egg yolks, one teaspoon lemon juice, and a pinch of salt, lightly blended. Add 1/4 cup melted butter and blend again. Tabasco may be added for extra flavor.
Notes and references
- Benedict, Cutts. "Eggs Benedict New York: Feedback". Archived from the original on December 1, 1998. Retrieved February 23, 2007.
- "Talk of the Town". The New Yorker. December 19, 1942 Notes: This hasn't been verified at the source, but is instead taken from the letter to Karpf by Cutts Benedict and the page of J.J. Schnebel.
- Marchant, Piers. "2." How to Be Pope: What to Do and Where to Go Once You're in the Vatican. San Francisco, CA: Chronicle, 2005. 43. Print.
- Pope Benedict XIII
- Rombauer, Irma S.; Marion Rombauer Becker (1995) . "Egg Dishes". The Joy of Cooking. Illustrated by Ginnie Hofmann and Ikki Matsumoto (1st Scribner Edition 1995 ed.). New York, NY: Scribner. p. 222. ISBN 0-02-604570-2. Notes: Title of recipe is poached eggs Blackstone. Uses fried slice of flour dipped tomato, minced bacon, poached eggs, and hollandaise. No bread for base.
- "The Heritage House – Menu". Archived from the original on May 1, 2006. Retrieved February 26, 2007. "Eggs Blackstone, poached eggs served with house made English muffin, apple smoked bacon, tomatoes and hollandaise." Notes: Located in Mendocino, California.
- "Rulloff's – Sunday Brunch Menu". Archived from the original on November 9, 2005. Retrieved February 26, 2007. "Eggs Blackstone poached eggs over crispy bacon and thin sliced tomatoes on a toasted English muffin, with hollandaise sauce" Notes: Located in Ithaca, New York.
- "Rich mix of patrons makes Moto's special". The Atlanta Journal and The Atlanta Constitution. December 18, 1986. pp. A/6 “eggs Florentine ($3.95), eggs poached and topped with Hollandaise sauce, served on spinach and English muffin” Notes: Not directly verified. Viewed through Google News Archive snippet view.
- "Good Stuff Hermosa Beach – Menu". Good Stuff Restaurants. Archived from the original on April 18, 2006. Retrieved March 8, 2007. "Eggs Florentine The same good stuff as the benedict, only with fresh spinach instead of ham" Notes: Located in Hermosa Beach, California.
- "The Buff Restaurant – Menu". The Buff Restaurant. Archived from the original on April 20, 2006. Retrieved March 8, 2007. "EGGS FLORENTINE – SPINACH, CREAM CHEESE, TOMATO, AND MUSHROOMS TOPPED WITH HOLLANDAISE ON A MUFFIN" Notes: Located in Boulder, Colorado.
- Claiborne, Craig (May 26, 1960). "Maligned Vegetable Has Loyal Fans". The New York Times. p. 28
- DeMers, John (1998). Food of New Orleans: Authentic Recipes from the Big Easy. Food photography by John Hay (1st ed.). Boston: Periplus Editions. p. 44. ISBN 962-593-227-5.
- "Recipes – Eggs Hussarde". Brennan's Restaurant. Archived from the original on February 6, 2006. Retrieved February 26, 2007. Notes: Located in New Orleans, Louisiana.
- "Brunch & Lunch Menu". Mara's Homemade Restaurant. Archived from the original on January 7, 2006. Retrieved February 26, 2007. "Eggs Hussarde Toasted English muffin, Canadian bacon, Marchand de Vin sauce, poached eggs and Mara's Homemade hollandaise sauce" Notes: Located in New York, New York.
- Guste, Roy (2005). "Eggs and Omelettes". Antoine's Restaurant Cookbook. New Orleans, Louisiana: Guste Publishing. p. 88. ISBN 978-0-9765924-0-2. "This dish was created by Antoine on the occasion of a dinner he hosted for the French playwright Victorien Sardou." Notes: Antoine Alciatore left the U.S. in 1874 so that he could die and be buried in France. If the quote be true and the recipe unchanged since inception, eggs Sardou predates eggs Benedict by a good twenty years. First reference returned by a search of the NYT archive for eggs-Sardou/oeufs-Sardou occurs in 1960. First reference returned by a search of Google Books occurs in 1927. First reference returned by a search of the Google News Archive occurs in 1958.
- "Sunday "Jazz" Brunch Menu". Antoine's Restaurant. Archived from the original on April 22, 2006. Retrieved March 9, 2007. "Oeufs Sardou $17.25 Poached eggs over steamed artichoke bottoms with Hollandaise Sauce" Notes: Located in New Orleans, Louisiana. Page viewed differs from archived page in URL and price, but the description was unchanged.
- Claiborne, Craig; Franey, Pierre (November 3, 1985). "EGGS SARDOU". The New York Times. Section 6, p. 87 “It consists of poached eggs served in artichoke bottoms crossed with anchovy fillets. The eggs are then served with a bit of hollandaise sauce spooned on top, along with a garnish of truffles and/or finely chopped ham. Some recipes call for creamed spinach as a base on which to place the artichokes; a nice idea, but not, I believe, a part of the original.”
- Claiborne, Craig (October 9, 1960). "The Art Of Serving Artichokes". The New York Times Magazine. pp. SM96 “BRENNAN'S EGGS SARDOU”
- "Brunch Menu". Louisiana Express Company. Archived from the original on May 4, 2006. Retrieved March 9, 2007. "Poached Eggs ‘Sardou’ Two poached eggs on artichoke bottoms, creamed spinach, sauce hollandaise" Notes: Located in Bethesda, Maryland.
- "Artichoke Recipes". California Artichoke Advisory Board. Archived from the original on May 23, 2006. Retrieved February 28, 2007.
- California Artichoke Advisory Board (1998). "Brunch, Lunch and Dinner, Too". The California Artichoke Cookbook. edited and compiled by Mary Comfort, Noreen Griffee, Charlene Walker. Berkeley, California: Celestial Arts. p. 70. ISBN 0-89087-855-2.
- "Recipes". Custom Culinary. Retrieved February 28, 2007. Notes: Archive.org doesn't have a copy of the page. The recipe is a near copy of the one provided by the California Artichoke Advisory Board, but scaled up by a factor of twelve and substitutes the company's hollandaise sauce base.
- "All-Star Southern Breakfasts". The Atlanta Journal and The Atlanta Constitution. February 16, 1986. pp. M/10 "There is Country Benedict, which is two fried eggs with country sausage on biscuits topped with hollandaise sauce." Notes: This was viewed through a Google News Archive keyhole, rather than directly verified with its source.
- "Courtyard Cafe Menu". The Orleans Hotel and Casino. Archived from the original on December 23, 2005. Retrieved February 27, 2007. "Country Benedict Buttermilk biscuit and sausage patty, topped with poached eggs and country gravy" Notes: Located in Las Vegas, Nevada. Archived page doesn't match current one. The archived menu item is "Country Biscuit Benedict" and the description is slightly different.
- "Breakfast Menu". The Big Biscuit Restaurant. Archived from the original on April 30, 2006. Retrieved February 27, 2007. "Country Benedict scrambled eggs on a biscuit and sausage patty covered with sausage gravy, served with potatoes" Notes: Both Big Biscuit restaurants are located in Missouri.
- Townsend, Elisabeth (July 24, 2005). "Dining Out". The Boston Globe “Irish Benedict ($7.50): two poached Eggs and corned beef hash on an English muffin covered with hollandaise sauce” Notes: Not directly verified. Viewed through Google News Archive snippet view.
- "Breakfast Menu". The Field Irish Pub. Retrieved March 30, 2007. "Toasted muffin topped with Irish bacon & poached eggs finished with Hollandaise sauce." Notes: Located in San Diego, California.
- "Breakfast Menu". Strafford Farms Restaurant. Archived from the original on May 12, 2006. Retrieved March 30, 2007. "IRISH BENEDICT 3.95 two poached eggs on an English muffin with corn beef hash topped with a hollandaise sauce" Notes: Located in Dover, New Hampshire.
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