A Classic of American Gastronomy
Eggs Benedict is a classic American dish that has become a favorite on brunch menus around the world. This exquisite dish consists of poached eggs served on toasted bread and Canadian ham or bacon, all topped with a rich hollandaise sauce. Its combination of flavors and textures makes it an irresistible option for lovers of good food.
An Origin Full of History
The origin of eggs Benedict is a subject of debate, with several stories competing for credit. One of the most popular versions attributes the creation of the dish to Delmonico’s, a famous restaurant in New York. According to this story, in the 1860s, a regular diner named LeGrand Benedict complained that the menu was boring. Chef Charles Ranhofer invented eggs Benedict in response, and later included the recipe in his 1894 cookbook, ‘The Epicurean.’
Another version suggests that the dish was invented by stockbroker Lemuel Benedict. According to an interview in The New Yorker in 1942, Benedict claimed that in 1894, after a night of partying, he ordered ‘buttered toast, poached eggs, crisp bacon, and a little hollandaise sauce’ at the Waldorf Hotel. The maître d’hôtel, Oscar Tschirky, was so impressed that he added the modified version of the dish to the hotel’s breakfast menu (https://referenciasbibliograficas.com/como-parafrasear/).
Preparation of Eggs Benedict
Making eggs benedict at home may seem complicated because of the hollandaise sauce and poached eggs, but with this simplified recipe, you’ll be able to enjoy this delicious dish without too much trouble. Here are the ingredients you will need:
– 4 eggs
– 2 English muffins, cut in half
– 4 slices of Canadian ham or bacon
– 2 egg yolks
– 1 tablespoon lemon juice
– 1/2 cup melted butter
– Salt and pepper to taste
– White vinegar
Preparation of the recipe
1. Toast the English muffins: In a skillet or toaster, toast the English muffin halves until golden and crispy. Booking.
2. Cook the ham: In the same pan, heat the slices of ham or Canadian bacon until golden. Place a slice on each toasted muffin half.
3. Make the Hollandaise sauce: In a blender, combine the egg yolks and lemon juice. Melt the butter and, while the blender is running, slowly add the melted butter until the sauce is thick and creamy. Season with salt and pepper.
4. Poach the eggs: Fill a large saucepan with water and add a splash of white vinegar. Heat until the water is about to boil (it should not boil completely). Crack an egg into a small bowl. Create a swirl in the water with a spoon and slide the egg into the center. Cook for about 3 minutes until the white is cooked, but the yolk is still runny. Repeat with the other eggs.
5. Assemble the plate: place a poached egg on each muffin half with ham. Drizzle generously with hot hollandaise sauce.
Serve immediately and enjoy these delicious homemade Eggs Benedict, perfect for a special breakfast or weekend brunch!
