Posted
on April 16, 2016
A
toasted English muffin covered with thin slices of grilled Canadian
bacon.
Poached
eggs.
A
dollop of freshly made Hollandaise sauce.
And
maybe a sprinkle of chives.
This
is the traditional version of Eggs Benedict, endlessly varied by
various professional chefs and non-professional cooks (like my
husband).
Some people
use toasted bread instead of toasted English muffins...bacon or ham
instead of Canadian bacon...cheese sauce (Mornay) instead of
Hollandaise sauce...paprika instead of chives.
Some people
shirr (bake) the eggs instead of poaching them (cooking them without
their shells in hot water)...
Some
of the most famous variations have their own names, and they largely
vary the meat:
Eggs Hemingway feature salmon;
Huevos Benedictos sub
in sliced avocado and chorizo, and add salsa on top of the
Hollandaise;
Dutch Benedict has scrapple,
Irish Benedict features
corned beef.
Hollandaise
sauce is made with egg yolk and liquid butter, and it is generally
seasoned with lemon juice, salt, and pepper. But not all Hollandaise
sauces are identical. Some people add acid to the egg yolks with
either lemon juice before slowly adding melted butter. Other people
add whiskey, sherry, vinegar, or a reduction of vinegar and water rather than
lemon juice.
Why
“Benedict”?
Two
different Benedicts are claimed to be involved with the invention of
this dish; food historians aren't sure which claim is true (and
first!).
Suffice to say that the dish apparently got its start in New York
City in the late 1800s or early 1900s.
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on this date:
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ahead:
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