"eggs benedict" news and stories

Happy National Eggs Benedict Day!

According to legend, eggs Benedict were created to please two regular patrons -- Mr. and Mrs. LeGrand Benedict -- who complained that Delmonico's in Manhattan had no new offerings on its lunch menu. The attentive maitre d' and Mrs. Benedict supposedly sat down to discuss options, coming up with a base of toasted English muffin halves individually topped with Canadian bacon or sliced ham, poached eggs and a dollop of hollandaise.

The classic eggs Benedict recipe pictured here by The Bitten Word is a simple concoction, with the only minor challenge being perfectly mounded poached eggs. But fret not -- adding vinegar to boiling water at a ratio of one cup vinegar to eight cups water will help the eggs stay compact, forming the perfectly sized bundles to top an English muffin.

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If layered dishes like eggs benedict are your idea of bliss but Canadian bacon and hollandaise sauce give you pause, this garlicky chard and creamy polenta combo may be the answer to your breakfast prayers. Especially if you start with farm-fresh eggs, as blogger patentandthepantry did here. The yolk of an egg you buy from a farmer on the day it's laid is usually sunflower yellow and much more intensely flavored than those of conventional eggs from the market.

Fans of polenta with eggs might like them in a mustard sauce, as in this recipe. And if you prefer your polenta without the eggs, Curtis Stone offers a rich goat's-milk cheese and Parmesan recipe at Kitchen Daily.

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Today is National Eggs Benedict Day and man, do I wish it were a weekend so I could have some runny-yolked goodness for brunch!

Traditional Eggs Benedict is simply poached eggs on a round of Canadian bacon perched on a split English muffin, covered in a soft yellow blanket of hollandaise. But, as brunch.org (I love that "brunch" deserves its own "org!") points out, there are lots of great variations. How would you like some Country Eggs Benedict (poached eggs and sausage gravy over ham on a biscuit) or Eggs Maryland (poached eggs and hollandaise over crab cakes) or Eggs a la Commodore (poached eggs and Béchamel sauce over foie gras puree on buttered toast circles).

Hmmm, maybe for dinner?

Source

Yesterday might have been Easter with a full springtime brunch that included that brunchiferous staple, Eggs Benedict, but did you know that National Eggs Benedict Day is actually in a week - April 16?

Yep, I didn't know that either, and I also didn't know that there are about a bazillion myths surrounding the origin of an English muffin topped with Canadian bacon, a poached egg, and Hollandaise sauce. Heck, I might have even thought that Eggs Benedict was the bourgie incarnation of an Egg McMuffin! Take a peek at the Sunday New York Times for the full rundown on the (proposed) history of Eggs Benedict.

Ever on a breakfast and brunch kick, I've gotten into the habit of making variations on the traditional eggs Benedict. Some of them are common, like a crabcake Benedict or smoked salmon Benedict, and others are a bit of a "stretch," like a southern Fried Eggs Benny.

Eggs Florentine is a dish known as its own thing, but I still consider it part of the Benedict family because it is a poached egg on something and covered with a white sauce. I make mine by simply sauteing fresh chopped spinach with olive oil and minced garlic, placing a poached egg on top, and topping with Mornay sauce, which is Bechamel sauce embellished with Swiss cheese.

Emeril Lagasse makes a crispy potato pancake to serve as a base for his eggs Florentine. Epicurious has a couple of recipes, one which bakes the eggs over the spinach in a 400 degree oven, and another made with hard-boiled eggs rather than poached eggs.