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* '''Irish Benedict''' replaces the ham with [[corned beef]] or [[Irish bacon]].<ref>{{Cite news | last = Townsend | first = Elisabeth | title = Dining Out | newspaper = [[The Boston Globe]] | date = July 24, 2005 | url = | postscript = <!--None--> }} “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.''</ref><ref>{{cite web | url = http://www.thefield.com/food/breakfast-menu.html | title = Breakfast Menu | accessdate = March 30, 2007 | publisher = The Field Irish Pub | quote = Toasted muffin topped with Irish bacon & poached eggs finished with Hollandaise sauce. }} '''Notes:''' ''Located in [[San Diego]], [[California]].''</ref><ref>{{cite web | url = http://www.straffordfarms.com/menu_bfast.html | title = Breakfast Menu | accessdate = March 30, 2007 | publisher = Strafford Farms Restaurant | archiveurl = http://web.archive.org/web/20060512235449/http://www.straffordfarms.com/menu_bfast.html | archivedate = May 12, 2006 | quote = 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]].''</ref>
* '''Irish Benedict''' replaces the ham with [[corned beef]] or [[Irish bacon]].<ref>{{Cite news | last = Townsend | first = Elisabeth | title = Dining Out | newspaper = [[The Boston Globe]] | date = July 24, 2005 | url = | postscript = <!--None--> }} “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.''</ref><ref>{{cite web | url = http://www.thefield.com/food/breakfast-menu.html | title = Breakfast Menu | accessdate = March 30, 2007 | publisher = The Field Irish Pub | quote = Toasted muffin topped with Irish bacon & poached eggs finished with Hollandaise sauce. }} '''Notes:''' ''Located in [[San Diego]], [[California]].''</ref><ref>{{cite web | url = http://www.straffordfarms.com/menu_bfast.html | title = Breakfast Menu | accessdate = March 30, 2007 | publisher = Strafford Farms Restaurant | archiveurl = http://web.archive.org/web/20060512235449/http://www.straffordfarms.com/menu_bfast.html | archivedate = May 12, 2006 | quote = 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]].''</ref>


* '''Portobello Benedict''' substitutes [[Portobello mushrooms]] for the ham, and is a popular breakfast for [[Catholics]] observing the [[Friday Fast]].
* '''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]].
* '''Eggs John Scott''' replaces the Hollandaise sauce with [[HP Sauce]].

Revision as of 04:01, 17 March 2012

Eggs Benedict
Eggs Benedict
CourseBreakfast
Main ingredientsEggs, English Muffin, Ham (or Bacon) and Hollandaise sauce
VariationsMultiple
Eggs Benedict

Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs and Hollandaise sauce.

Origin

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,[1] 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.[2]
  • Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E. C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.[3]
  • Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery's claim by correcting that the "true story, well known to the relations of Mrs. Le Grand Benedict", of whom she was one, was:

Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, dined every Saturday at Delmonico's. One day Mrs. Benedict said to the maitre d'hotel, "Haven't you anything new or different to suggest?" On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.[4]

Variations

  • Eggs Atlantic or Eggs Hemingway (also known as Eggs Royale) substitutes salmon for the ham. This is a common variation found in Australia, New Zealand and Canada.
  • Huevos Benedict substitutes avocado for the ham, and is topped with both salsa and hollandaise sauce.
  • Eggs John Scott replaces the Hollandaise sauce with HP Sauce.
Smoked salmon eggs Benedict

See also

References

Notes
  1. ^ Benedict, Cutts. "Eggs Benedict New York: Feedback". Archived from the original on December 1, 1998. Retrieved February 23, 2007.
  2. ^ "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.
  3. ^ Claiborne, Craig (September 24, 1967). "American Classic: Eggs Benedict". The New York Times Magazine. p. 290. Retrieved February 19, 2007.
  4. ^ Butler, Mabel C. (November 26, 1967). "Letters: Benedicts' Eggs". The New York Times Magazine. pp. SM40. Retrieved February 23, 2007.
  5. ^ Rombauer, Irma S. (1995) [1975]. "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. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help) 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.
  6. ^ "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.
  7. ^ "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.
  8. ^ "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.
  9. ^ "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.
  10. ^ "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.
  11. ^ Claiborne, Craig (May 26, 1960). "Maligned Vegetable Has Loyal Fans". The New York Times. p. 28.
  12. ^ a b 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 9625932275.
  13. ^ "Recipes – Eggs Hussarde". Brennan's Restaurant. Archived from the original on February 6, 2006. Retrieved February 26, 2007. Notes: Located in New Orleans, Louisiana.
  14. ^ "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.
  15. ^ Guste, Roy (2005). "Eggs and Omelettes". Antoine's Restaurant Cookbook. New Orleans, Louisiana: Guste Publishing. p. 88. ISBN 978-0976592402. 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.
  16. ^ "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.
  17. ^ Claiborne, Craig; Franey, Pierre (November 3, 1985). "EGGS SARDOU". The New York Times. Section 6, p. 87. {{cite news}}: Unknown parameter |nopp= ignored (|no-pp= suggested) (help) “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.”
  18. ^ Claiborne, Craig (October 9, 1960). "The Art Of Serving Artichokes". The New York Times Magazine. pp. SM96. “BRENNAN'S EGGS SARDOU”
  19. ^ "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.
  20. ^ "Artichoke Recipes". California Artichoke Advisory Board. Archived from the original on May 23, 2006. Retrieved February 28, 2007.
  21. ^ 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 0890878552.
  22. ^ "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.
  23. ^ "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.
  24. ^ "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.
  25. ^ "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.
  26. ^ 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.
  27. ^ "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.
  28. ^ "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.
  • Who Cooked That Up? page on origin of the dish with a recipe
  • “Was He the Eggman?” An account in The New York Times about Lemuel Benedict and the efforts of Jack Benedict, the son of Lemuel's first cousin, to promote Lemuel's story. Article includes link to an audio slide show.
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