Eggs Benedict Recipe

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I believe that having a sweet breakfasts, although giving you that extra kick, on the long run won't do you any good. Eggs are filled with proteins, perfect for a good start.

It's not a difficult dish to make, and requires relatively few ingredients, but pulling off a perfect Eggs Benedict requires a little bit of practice.

Eggs Benedict is an American-New-Yorker brunch-breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes ham or bacon – a poached egg; and hollandaise sauce.

EGGS:
Use fresh eggs: Fresh eggs are key to a successful Eggs Benedict. Make sure the eggs you use are not expired and have a firm white and yolk.

Poach your eggs properly: The poached eggs are the star of the dish, so it's important to get them just right. To poach eggs, bring a pot of water to a simmer, add a tablespoon of vinegar, and swirl the water. Crack the eggs into the water and let them cook for about 3 minutes, or until the whites are set but the yolks are still runny.

BE READY:
Prepare all ingredients in advance: Before you start cooking, make sure you have all the necessary ingredients for your Eggs Benedict prepared and ready to go. This includes the English muffins, Canadian bacon or ham, and hollandaise sauce.

MUFFINS:
Toast the English muffins: Toast the English muffins and then butter them lightly. This will give them a nice crunch and flavor.

PANCETTA or BACON:
Cook the Canadian bacon, Pancetta or ham until it's crispy on the outside and heated through.

HOLLANDAISE SAUCE:
Make the hollandaise sauce: Hollandaise sauce is a rich and creamy sauce made from egg yolks, butter, and lemon juice. It can be tricky to make, so be sure to follow a recipe closely and whisk constantly to prevent curdling.

ASSEMBLING:
Assemble the Eggs Benedict: To assemble the Eggs Benedict, place a slice of Canadian bacon or ham on top of each English muffin half. Place a poached egg on top of the bacon or ham, and then spoon hollandaise sauce over the top.

SERVING:
Serve immediately: Eggs Benedict is best served hot, so be sure to serve it immediately after assembling.

HISTORY:
There are conflicting accounts as to the origin of Eggs Benedict. In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
Eggs Benedict with smoked salmon in place of Canadian bacon, also known as Eggs Royale.
Another claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict's recipe — by way of Montgomery — varies greatly from chef Ranhofer's version, particularly in the hollandaise sauce preparation — calling for the addition of "hot, hard-cooked egg and ham mixture".

VARIATIONS:
- Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.

- Eggs Blanchard substitutes Béchamel sauce for Hollandaise.

- Eggs Florentine substitutes spinach for the ham or adds it underneath. Older versions of eggs Florentine add spinach to poached or shirred eggs.

- Eggs Mornay substitutes Mornay ( cheese ) sauce for the Hollandaise.

- Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen ( also known as Eggs Royale and Eggs Montreal in New Zealand ) substitutes salmon or smoked salmon for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom. This is also known as "Eggs Benjamin" in some restaurants in Canada.

- Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa ( such as salsa roja or salsa brava ) and hollandaise sauce.

- Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.

- Irish Benedict replaces the ham with corned beef or Irish bacon.

- Dutch Benedict replaces the ham or bacon with scrapple. Popular in the eastern region of Pennsylvania.

- Eggs Hebridean replaces the ham with black pudding, often from Stornoway.

- Eggs Cochon, a variation from New Orleans restaurants which replaces the ham with pork "debris" ( slow roasted pork shredded in its own juices ) and the English muffin with a large buttermilk biscuit.

Ingredients:

Conversions

Directions:

01 - Preheat the grill to its highest setting.

02 - In a small bowl place the Egg Yolks and mix with a electric mixer at high speed for 3 minutes, or until it thickens and doubles in volume.

03 - Slowly add the Butter continuing mixing.

04 - Add the Mustard, Lemon Juice and Cayenne and mix until well combined.

05 - Taste and adjust if necessary. Set aside.

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06 - In a small pot, poach the Eggs.

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07 - Cut the English Muffins in half and spread some butter on the lower side.

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08 - Grill Pancetta for a few minutes.

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09 - Now Grill the English Muffins for a few minutes.

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10 - Top each half of the Muffins with two slices of Pancetta.

11 - Put a poached Eggs on top of each Muffin half and then spoon over the Hollandaise Sauce, covering the Egg ( use about 1 tablespoon of Sauce for each Egg ).

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12 - Now flash the Eggs Benedict under the grill for just 30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the Hollandaise. Serve on hot place.

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Notes:

- Flash under the grill: Flash the Eggs Benedict under the grill for just 30 seconds, as close to the heat as possible, but be careful not to overcook them. The goal is to glaze the surface of the hollandaise and give the dish a golden color.

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Written by: Uncut Recipes

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