Eggs Benedict

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Eggs Benedict

Eggs Benedict (pronunciation: /ɛɡz bɛn.ɪ.dɪkt/) is a traditional American breakfast or brunch dish that consists of two halves of an English muffin each of which is topped with Canadian bacon, a poached egg, and hollandaise sauce.

Etymology

The dish was first popularized in New York City. Many claim the dish was named after either Lemuel Benedict, a Wall Street broker, who was said to have ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise" at the Waldorf Hotel in 1894, or Commodore E.C. Benedict, a banker and yachtsman, who had a recipe for the dish in his unpublished memoirs.

Ingredients

  • English muffin: A small, round, flat yeast-leavened bread which is commonly sliced horizontally, toasted, and buttered.
  • Canadian bacon: A form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced.
  • Poached egg: An egg that has been cooked, outside the shell, by poaching, as opposed to simmering or boiling liquid.
  • Hollandaise sauce: An emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Variations

There are many variations of Eggs Benedict which replace the Canadian bacon with some other food item, such as:

  • Eggs Blackstone: Replaces the Canadian bacon with a slice of tomato and adds a streaky bacon.
  • Eggs Florentine: Replaces the Canadian bacon with spinach and often adds a topping of cheese.
  • Eggs Chesapeake: Replaces the Canadian bacon with a crab cake, and tops the egg with a sprinkle of Old Bay seasoning.
  • Eggs Mornay: Replaces the hollandaise sauce with Mornay sauce.

External links

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