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National Eggs Benedict Day

National Eggs Benedict Day


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Happy National Eggs Benedict day! Since its invention—the details of which are still up in the air—eggs Benedict has taken many forms, from the addition of vegetables like asparagus to the Creole shrimp-style eggs Benny of New Orleans.

Eating healthy should still be delicious.

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The true star of eggs Benedict is hollandaise, and we would never tell you to skip it—it's what makes the dish divinely indulgent. It is, however, one of those things we encourage you to enjoy in moderation, like butter. In fact, the key to a great hollandaise is butter, according to James Peterson, whose cookbook Sauces, won one of our Cookbook awards. “Because the flavor of the hollandaise is subtle–only a bit of lemon is used–it is especially important to use the best butter available,” he says.

However you chose to celebrate, whether it's our own eggs Benedict waffle sandwich, big enough to satisfy The Rock, or a vintage, family recipe, we hope you enjoy it. And we'd love to hear: What's your favorite take on this classic?


Apparently it’s National Eggs Benedict Day, according to some mystic body that honors such things. And since I can barely contain myself when it comes to cooking, this morning I made not one poached egg dish, but three different ones. Ably assisted by Regina and Bennet, I made a simple classic Eggs Benedict, Eggs Florentine, and an off-the-cuff dish I’m dubbing Eggs Jimbo, a more rustic poached egg dish with toasted sourdough, Jimmy Dean sausage, and a hollandaise sauce with a small boost of whole grain mustard.

I love Eggs Benedict for brunch, but oftentimes in restaurants I find the hollandaise congealed and much too heavy. I find the delicate poached eggs frequently over-cooked, which kills it for me. And the English muffin is too often tough, sometimes more resilient than the chewy hockey-puck that passes for Canadian bacon. Restaurants that specialize in brunch are usually under pressure to crank out dozens and dozens, if not hundreds and hundreds of plates of Eggs Benedict, and as a result use shortcuts in their hollandaise, par-poach eggs way in advance, and pre-toast their industrially-supplied muffins to the point of petrification. I am almost always disappointed, and if not disappointed by the meal itself, disgusted by the bloated feeling that pervades just minutes later.

So I recommend, as I usually do, trying your hand at making it at home. Hollandaise is a little tricky but not really challenging. Poaching eggs is easy, but might require a little practice. If you’re inviting friends over for a Mimosa brunch and intend to make Eggs Benedict make sure you know what you’re doing before drinking three glasses of cheap champagne and making eggs for twenty. Although that’ll probably be pretty fun! Making mistakes when you’re cooking at home can be educational and entertaining, if you’re in the company of good friends. My point, don’t sweat the small stuff and have a good time.

The basic recipes for each dish are as follows…

Ingredients:
• poached eggs, recipe below
• Canadian bacon, although I prefer more tender American ham steak, cut to the right size
• good English muffins
• classic hollandaise sauce, recipe below
• paprika

Method:
• warm ham in a small saute pan with a little veg oil
• split the English muffin and toast until browned, lightly butter if you’d like
• put warm ham on each muffin half
• put poached egg on ham, season lightly with salt and pepper
• top with warm hollandaise
• top with pinch of paprika

Eggs Florentine. They must really love spinach in Florence, huh?

Eggs Florentine


Ingredients:
• poached eggs, recipe below
• a little butter, salt & pepper
• fresh baby spinach
• crumpets, which are actually “English” muffins, as opposed to the very American creation “English Muffins”
• classic hollandaise sauce, recipe below
• paprika

Eggs Jimbo


Ingredients
• poached eggs, recipe below
• country sausage
• sourdough bread
• classic hollandaise sauce, recipe below
• half teaspoon of whole grain dijon mustard

3 egg yolks, room temperature
1 tablespoon heavy cream
2 sticks of unsalted butter, cut into 1/2-inch dice, at room temperature
2 tablespoons lemon juice
1/4 teaspoon salt
big pinch of white pepper
room temperature water

Set up a double-boiler. That’s going to be a medium-sized pot with a stainless steel bowl that fits in the top comfortably. Use a deep enough pot so that the bowl has at least four inches of clearance below it. Fill the pot with 2 inches of water in the bottom. Bring to a boil and then reduce to a simmer.

Put the egg yolks and cream into the bowl. Whisk gently together. Placed bowl over the simmering water and whisk consistently (but not too vigorously) until the eggs have thickened slightly. If the eggs get a little clumpy you can add a teaspoon or so of water to thin it out, whisking until smooth.

Now add butter, a few chunks at a time, until it melts. You need to whisk constantly after each addition in order for the butter and eggs to emulsify (combine smoothly). When you’ve whisked in all the butter (which should take about six to eight minutes) add the lemon juice and whisk it in until smooth. Add salt and pepper. Now check your consistency. Your hollandaise should be smooth, not too thick, and it should flow. If it seems dense, whisk in a little water.

Now, set aside the bowl of hollandaise (off the double boiler) until you’re ready to top your eggs. Keep your pot of water at the ready. You can replace the bowl over the water, turn the simmer back on, and reheat your hollandaise just before you’re ready to assemble. Again, when you reheat the sauce, if it thickens too much, whisk in a bit of water to thin and smooth it out.

set up a large, shallow pan, preferably non-stick, with two inches of water in it
bring water to a boil
add two tablespoons of cider vinegar (or white vinegar or rice vinegear)
reduce heat to a simmer

To poach eggs, crack each egg into a very small bowl. Drop egg very gently (right over the surface) into the simmering water. Using a large spoon gently gather the egg whites as they solidify around the yolks. Simmer for about four minutes. With a slotted spoon gently lift the egg from the water and place on a pan or plate lined with paper towels. The eggs will be very runny, so be careful not to break the yolk.

These eggs are ready to go! If you wish, you can poach eggs two or three or four at a time, drain and then hold until brunch-time, but no longer than a half-hour. And then a couple of minutes prior to assembly you can reheat the eggs in the simmering water very briefly.

I really love Bays English muffins, found in the refrigerated section near the eggs. They have great flavor and crisp nicely when toasted. Sorry, Thomas’ muffins just don’t compare.

Also, I love crumpets, which are more authentically “English” than English muffins. The only supermarket brand I know is Peter Pan which, despite the Union Jack on the package, is made in North Hollywood!

This recipe is for Briana!




Celebrate National Eggs Benedict Day With These 9 Brunch Recipes

The weekend is awesome for many reasons: no work, sleeping in and most importantly, brunch. April 16 is National Eggs Benedict Day (yes, that&rsquos a thing), and it&rsquos the perfect excuse to host a Sunday brunch with friends. Here are nine mouthwatering recipes sure to please your guests (and your taste buds).

Eggs Benedict

What brunch would be complete without eggs Benedict? It&rsquos the quintessential brunch dish. And what eggs Benedict would be complete without a creamy hollandaise sauce? Lyuba of Will Cook for Smiles shows you how to make this basic sauce, and it&rsquos much easier than you may think. Use it to top off eggs Benedict made with bacon, as Lyuba does, or one made with traditional Canadian bacon or even spinach.

Courtesy of Will Cook For Smiles

Dungeness Crab Eggs Benedict

There are so many versions of Eggs Benedict, but this one from Sandy of fancyfoodfancy just might take the &hellip crab. The sweet, delicate Dungeness crab, rich poached egg, sautéed spinach, toasty English muffin and luxurious hollandaise make for a truly decadent dish. Sandy says the hollandaise sauce -- the recipe for which comes from none other than Julia Child -- is so good she would happily eat it on cardboard. But we wouldn&rsquot recommend it.

Courtesy of fancyfoodfancy

Eggs Benedict Casserole

When whipping up food for your brunch bunch, an eggs Benedict-inspired casserole might be the best way to go. Amy of Chew Out Loud layers Canadian bacon and English muffins in a baking pan, then adds beaten eggs before letting the casserole refrigerate overnight. All she has to do in the morning is throw the pan in the oven and make a hollandaise sauce to drizzle on top of the dish. This leaves plenty of time for taking care of more important things, like sipping mimosas.

Courtesy of Chew Out Loud

Asparagus Quiche

Eating seasonally is a big trend right now and it&rsquos no wonder why -- in-season produce tastes better and is supposedly better for you. So why not capitalize on the spring&rsquos bounty and make a beautiful asparagus quiche a la Audra of The Baker Chick. In addition to fresh asparagus, Audra packs her quiche with lots of leeks and gruyere cheese. It looks fancy, but it&rsquos pretty easy to make, especially if you use a premade pie crust.

Courtesy of The Baker Chick

Baked French Toast Sticks

If savory isn&rsquot your thing, try this delicious baked French toast recipe from Kristin of Iowa Girl Eats. Kristin adds a touch of whimsy by cutting the bread into strips -- perfect for dipping. Plus, it&rsquos another baked dish that requires minimal work so, you know, #mimosas.

Courtesy of Iowa Girl Eats

Whole-Wheat Pancakes

Pancakes are a classic brunch dish. Andrea of the aptly named Pennies & Pancakes blog makes her pancakes with whole-wheat flour and a secret ingredient she swears makes the most delicious pancakes you&rsquoll ever eat. Guess you&rsquoll just have to see for yourself.

Courtesy of Pennies & Pancakes

Maple Bacon Pancakes

Sure, pancakes are good on their own, but do you know what makes everything better? Bacon. Laicie of A Thousand Threads knows this and, thankfully, has shared her mind-meltingly amazing maple bacon pancakes recipe. Hot and fluffy pancakes, salty bacon and sweet maple syrup are the makings of one memorable meal. Serve this at your next brunch and you&rsquoll probably have people lining up at your doorstep every weekend.

Courtesy of A Thousand Threads

If you can&rsquot decide between sweet and savory, crepes are a great option. Amy of Cooking With Amy shares a basic crepe recipe that can be adapted for sweet or savory fillings. Satisfy your sweet tooth and serve crepes filled with strawberries and chocolate or Nutella and bananas. For a savory crepe, try eggs, ham and cheese.

Courtesy of Cooking With Amy

Blueberry Muffins

Send your brunch guests home with a muffin top. We mean an actual muffin top &hellip well, the whole muffin to be exact. Samantha of Five Heart Home has a simple, one-bowl recipe for a fluffy muffin bursting with blueberry goodness. If only all party favors were this tasty.


National Eggs Benedict Day - Recipes

It’s April and that means one thing…I know what you’re thinking…it’s National Eggs Benedict Day! Haha just kidding! You’re probably thinking about Spring, baby chicks and getting your gardens started. I’m totally with you on these topics too. However, if you’re looking for something fun to try with all of those eggs you’re getting, why not give a new eggs Benedict recipe a try on the national holiday?

Now, I’m nowhere near an Iron Chef. I’m probably more of a Nailed It type. So, if I can whip this up pretty quickly, so can you. I also had the help of my 15-year-old son on the poached eggs, but outside of that, it was all me. Yes, I realize the eggs were probably the most difficult part, but no one needs to know that!


INGREDIENTS FOR EGGS BENEDICT

INSTRUCTIONS FOR EGGS BENEDICT

In a small pan, fry your Canadian bacon pieces on both sides.

Toast your English muffins

Fill a small pot of water with 2-3 inches of water and bring to boil. When your water is boiling, swirl with a spoon. Very gently crack your egg into the water. Cook for 1 minute.

Top your muffins with 1 or 2 pieces of Canadian bacon each and then your poached eggs.

Top with hollandaise sauce (see directions below) and sprinkle with paprika or parsley.

INGREDIENTS FOR HOLLANDAISE SAUCE

Dash of cayenne pepper or black pepper

INSTRUCTIONS FOR HOLLANDAISE SAUCE

Use a mixer (I used a hand mixer) to combine the egg yolks, lemon juice, pepper and salt.

Very slowly mix the melted butter into the egg yolk mixture. The warm butter will warm the sauce without scrambling the egg yolks.

Happy National Eggs Benedict Day, my friends! Enjoy!


National Eggs Benedict Day Activities

Do it your way

Experiment with your own style of Eggs Benedict. You can use your favorite toast or English muffin, use flavored bacon, and use your favorite brand of Hollandaise sauces with seasonings like salt, white pepper, and cayenne pepper. You can even change the name of your specific creation to put your signature on it.

Holiday for Hollandaise

Hollandaise sauce is a challenge unto itself. If you really want to gain an appreciation for the dish, take the extra step and learn how to make it from scratch. It takes egg yolk, fresh lemon juice, butter, and seasonings of your choice. It might take some time to get it just right, but when you do it’ll be perfect just for you.

Specialty breakfast

If you’re not in the mood to make it yourself that’s understandable, it’s a holiday after all. Go to a local restaurant that specializes in breakfast or brunch and act as if you’re a foodie. Try out the different styles of egg dishes and rank them. Some of them include Eggs Florentine, Eggs Hemingway, and Eggs Blackstone. You might leave with a new favorite.


Amazon Find of the Day!

Spice Up, Live Long (New Book Alert!) It's the latest book by HG pal Dr. Melina Jampolis! Spice Up, Live Long: A Guide to Using Herbs and Spices to Live a Longer, Healthier and More Vibrant Life is all about. well, exactly what the full title lays out. Dr. Melina gets into the antioxidant properties of these essential ingredients and how they can reduce your risk for diseases, especially as you age. She also spills on which things you want to avoid as "age accelerators" — no thank you! The book features 80+ spice-rich recipes, AND $1 from every book sold will be donated to No Kid Hungry. Check it out!


National Eggs Benedict Day - Recipes

Conch is a staple in the Florida Keys. Learn how to use it in your breakfast with this conch benedict demo

Coming Up Next

Should you care about who exactly invented the dish? Maybe. But you should definitely know how to make them perfectly.

Much like so many other iconic dishes with muddled histories, the origins of eggs Benedict are subject to some debate. There are several theories surrounding where, when, how, and — most importantly — by whom the classic dish was created, and in honor of National Eggs Benedict Day, we decided to give it a careful look.

Of all of the theories that are thrown around, some of which involve chefs, commodores, the term "benedict" meaning bachlor, and traditional French cookbooks, there are two prominent ones that seek to explain the creation of eggs Benedict. The first theory dates back to the 1860s, at the historic Delmonico’s Restaurant in New York City. Supposedly, a frequent patron, Mrs. LeGrand Benedict, was bored with the usual menu and wanted something new and exciting to try for lunch. After discussing her options with the chef at the time, Charles Ranhofer, they decided on a version of eggs Benedict, and the dish soon became a fixture on the iconic restaurant’s menu.

The other possible origin of eggs Benedict is said to have happened a few years later in 1894 at another New York City institution, the Waldorf Astoria. Another regular by the name of Lemuel Benedict was suffering from a hangover and he placed a special order of poached eggs on toast with bacon and a side of hollandaise sauce. The maître d' at the time, Oscar Tschirky, liked the order so much that he put it on the menu, with a few substitutions of his own. This theory has been strongly argued for by a distant relative of Benedict, and thoroughly chronicled in a New York Times piece several years later. While we won’t participate in the detailed debate about the two theories, it should be said that the year Benedict ordered his hangover breakfast was coincidentally the same year Delmonico’s chef Ranhofer published the recipe in his cookbook The Epicurean.

As you can see, when you try to dissect the several stories around the dish, the age-old question of whether the chicken or the egg came first starts to surface, and you can find yourself running in quite a frustrating circle. As one culinary expert from the Art Institute of New York City told a Times reporter, eggs Benedict is "an evolution, not a creation," and so it’s not so much about determining where it came from, but appreciating it for all of its deliciousness and glory.

Whether invented by a woman or a man, or in uptown or downtown Manhattan, there are a few things that you can derive from its creation theories. For one, Benedict will always start with a capital B, because no matter who it was, we can safely assume it was derived from someone’s name. In one theory, we know that it was meant to excite the patron at Delmonico’s, and it still does today, especially with all of the new and creative ways to serve it. In another theory, it was meant as a hangover cure for that gentleman at the Waldorf, and so it is no surprise that the filling and indulgent dish continues to show up on brunch menus today. And from both theories we can gather that it was a dish for the genteel, the high-society and privileged diners of New York City, and we continue to serve it as an elegant and impressive dish.

Whatever origin story you choose to believe, the only important thing in the end is that you continue to enjoy the dish. There’s a reason it was created and has stuck along for so long, so to help you make your eggs Benedict perfectly, every time, we’ve outlined some building blocks for the dish that you can use to help you craft the most delicious one, or devise your own recipe. Whatever you do, remember that hollandaise sauce is king, and to always spell your recipe with a capital B.

Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce


Dig Into Our Most Creative Eggs Benedict Day Recipes

All brunch egg dish enthusiasts (even the newly acquainted) know and love eggs benedict. The formula is simple: poached eggs on toasted English muffins drizzled generously with tangy, buttery Hollandaise sauce, sometimes with a salad or potatoes on the side. We’ve enjoyed this dish more times than we can count, which means it’s time to switch it up. Check out our most creative eggs benedict recipes, and celebrate National Eggs Benedict Day like you mean business.

How To Make Eggs Benedict At Home

Every weekend, all over this great country, brunch spots serve up eggs Benedict by the dozens — all while wrangling byzantine Bloody Mary customizations and tantrum-prone toddlers and lines of hangry hipsters stretching out the door. How do they do it? Timing and technique! And believe our friends over at ChefSteps: You, too, can use timing and technique to serve up amazing eggs Benny at home, with zero risk of messing things up. Oh, and guess what else? Your saucy egg dish will be the best version that you — and your guests — have ever tasted.

Photo: Helene Dujardin Swap that English muffin out for some soft shell crab for the best brunch imaginable.

Fried Soft-Shell Crabs Benedict

Normally we’d never endorse Hollandaise-in-a-packet, but you’re finding soft-shell crabs for brunch, setting up a dredge station, frying and draining the things and poaching eggs. If we asked you to make real Hollandaise (read: we’re asking you to make real Hollandaise) it might be a little much for a Saturday morning. The packet hack subbing milk for butter also cuts down on fat, which is nice because soft-shell crabs shouldn’t be eaten any other way than fried.

Two classics come together in one brunch dish.

Eggs Benedict BLT With Avocado-Tomato Relish

Ah, the Southern life. Whenever we feel the need for ultimate comfort recipes we turn to Southern Living magazine‘s new Feel Good Food cookbook. This recipe for an Eggs Benedict BLT sure sounds like it’ll make us feel good, but let’s enjoy it for brunch just to make sure. Remember that time you were trying to choose between the Eggs Benedict and the BLT? Good times.

Photo: Accidental Hedonist/Flickr Steak and eggs and eggs Benedict collide for a hearty brunch.

Steak And Chipotle Eggs Benedict

If you have some steak and spinach left over from this weekend’s cookouts, steak and eggs benedict is a damn good way to put it to use. If you’ve already got the meat and spinach, you can whip up a hollandaise sauce and you’re good to go.


Ellen’s Southern Kitchen

1790 N Record St
Dallas, TX 75202 | Map

Ellen’s Southern Kitchen is well-known for their various versions on the classic eggs Benedict — from a cajun shrimp and meatless option to a chicken fried Benny. Order the dish for pickup or delivery through Uber Eats.


National Eggs Benedict Day - Recipes

Tomorrow is National Eggs Benedict Day! So in honor of the day…. this week’s breakfast idea is Eggs Benedict. It is a repeat… I know… I featured Eggs Benedict once before… but they’re so good… they deserve the re-run.

There are differing accounts as to the origins of Eggs Benedict. Wikipedia has an interesting article on several accounts….

In one account, a retired Wall Street stockbroker named Lemuel Benedict claimed to the New Yorker in 1942 that he had invented Eggs Benedict one morning hoping to cure his hangover… he had been at the famous Waldorf Astoria in New York and ordered “buttered toast, poached eggs, crisp bacon and a hooker of hollandaise”. The maitre d’ was so impressed with the dish he put it on the breakfast and luncheon menus but substituted ham for the bacon and English muffin for the toast.

In another account, Craig Claiborne wrote an article in September of 1967 for The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American living in France, claiming that the dish was created by Commodore E. C. Benedict, a banker and yachtsman. He claimed he had been given the recipe by his mother who had received it from her brother, who was a friend of the Commodore.
Wikipedia cites two more accounts of those claiming to have originated this dish… click the link if you want to read more…

And who knows… maybe they all did… how many times do you honestly think up a variation of something only to find it somewhere in a magazine or cookbook a few months later…. it happens all the time…. I like to say… Great Minds Think Alike …. GMTA for all you chat savvy people.

In any case…. Eggs Benedict is delicious and easy to make… I will re-post the recipe for your convenience… I hope you enjoy it!


Watch the video: Το μυστικό του καλού αυγού, κρύβεται στη Σπάρτη! (May 2022).