Eggs Benedict is a delicious breakfast dish that typically consists of poached eggs served on English muffins, topped with Canadian bacon and hollandaise sauce.
This breakfast or brunch dish, is a delightful combination of rich, creamy, and savory elements.
These elements include a buttery sauce that adds a luxurious, tangy flavor thanks to the lemon juice and a hint of mustard.
The perfectly cooked poached eggs contribute a mild, delicate flavor, with the yolk providing a rich, velvety texture when broken.
The savory Canadian bacon adds a salty, savory component that complements the creaminess of the sauce.
The toasted English muffin provides a lightly toasted crunch and a subtle sweetness to balance the dish.
Overall, the combination creates a harmonious blend of textures and tastes that is absolutely divine.
Origins Of Eggs Benedict
As for its origins, there are a few theories!
One popular story attributes the invention to a New York City stockbroker named Lemuel Benedict in the late 19th century, around 1860.
He reportedly ordered the dish at the Waldorf Hotel as a remedy for a hangover. The hotel’s chef, Charles Ranhofer, was so impressed that he added it to the menu, tweaking the recipe a bit.
Another claim comes from a recipe in a cookbook by chef Fanny Farmer, which dates back to 1894.
Regardless of its true origin, Eggs Benedict remains a beloved brunch classic.
Variations Of Eggs Benedict
Eggs Benedict has many delightful variations. For instance, instead of Canadian bacon, you might find versions with smoked salmon (commonly known as Eggs Royale) or sautéed spinach (often called Eggs Florentine).
Additionally, the hollandaise sauce can be replaced or enhanced with other sauces, like chipotle or avocado, to add unique flavors.
It’s a great dish to customize according to your taste.
Eggs Benedict With Hollandaise Sauce
2 slices of 100% whole wheat English Muffin (per person)
2 medium to large eggs (per person)
4 slices of prosciutto (per person)
Open the English muffin into two parts and place two slices of prosciutto on each half.
Place them in a preheated 200 degree oven for about 5 to 10 minutes , or until the meat and muffin are warmed.
Making The Sauce
You need to temper the egg yolks (they should be cold or room temperature) so they don’t scramble, as well as adding the butter (warmed or hot) slowly enough so the emulsion holds without breaking.
What Is Tempering
Tempering is the process of slowly bringing two liquids to the same temperature before blending them together.
Tempering helps the two come together without the cold liquid breaking, which can affect the finish product’s look and texture.
Tempering eggs, in this case egg yolks, prevents the proteins in the eggs from binding together so they won’t clump together and scramble.
In the following photo it points out the small clumps that can form when the egg yolks are not tempered properly.
This recipe is sufficient for 2 plates of Eggs Benedict.
1 stick unsalted butter, melted
1 teaspoon lemon juice
salt and pepper to taste
In a 6 quart pot add water 1/4 way up. Bring water to a soft boil. Add yolks and lemon juice to either a large glass or metal mixing bowl.
Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing bowl from mouth of pot and replacing. Do not stop whisking.
Remove from heat and add butter slowly and whisk in. Next add salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a thinner sauce.
Using the same pot of water add 2 to 3 teaspoons of white vinegar. Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes.
Do this with each egg. Remove pouched egg with a slotted spoon and place one poached egg on each slice of muffin prepared with the prosciutto.
Once the pouched eggs are over the muffins, spoon on some Hollandisie sauce and enjoy!!
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