Eggs Benedict with a slice of bacon on the side.
|Eggs, English muffin, ham or bacon, Hollandaise sauce|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
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.
- Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs
- Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen (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.
- 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.
- Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
- Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
- Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
Eggs Benedict is prepared with a lightly toasted English muffin using an oven, toaster oven or traditional toaster. 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 simmering pot of water and vinegar until cooked (preferably with the yolk still soft). This is then all covered with Hollandaise sauce. For a single, two-egg serving of this dish, four eggs are used: 2 for the individual servings of poached eggs and 2 yolks for the sauce.
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.
- 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.
- "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.
|Wikimedia Commons has media related to Eggs Benedict.|
|Wikiquote has a collection of quotations related to: Eggs Benedict|