A classic egg recipe is a great way to kickstart any day, whether it is a weekend or a busy day of the week. While we love all sorts of egg dishes, from cheese omelette to scotched eggs, the lip-smacking poached egg, hollandaise combo in the eggs Benedict has a special place in our heart.
What is Eggs Benedict
The eggs Benedict has travelled across the globe and charmed the world with its simple, yet winning flavours. The pillowy yet crunchy English muffin, deliciously rich hollandaise sauce, warm and runny poached eggs and meaty bacon is one for the keeps. It cleverly combines crunchy, savory, creamy and gooey textures and is a delicious treat for egg lovers. But, before we tell you how to whip-up the perfect eggs Benedict, let’s dig a little deeper into its origins.
The Origin of Eggs Benedict
There are many theories about how this dish was created and one of the theories attribute its origins to the popular Delmonico’s Restaurant in Lower Manhattan in New York. Chef Charles Ranhofer came up with this delicious combination in the 1860s when one of the regular diners of the restaurant Mrs. LeGrand Benedict was bored of the same dishes on the menu, everyday. Since she wanted something new, Chef Ranhofer dished out this recipe that he named Eggs a la Benedict and later published it in his cookbook The Epicurean, in 1894.
The Story of Lemuel Benedict
Another story that was published in the December 19,1942 issue of the weekly New Yorker Magazine credits this classic recipe to Lemuel Benedict.
In 1894, Lemuel Benedict, a Wall Street broker, who was hungover ordered a meal at the Waldorf Hotel in New York. He had ordered buttered toast, crisp bacon, two poached eggs, and hollandaise sauce. Oscar Tschirky, the iconic Waldorf chef, was quite impressed with this order. He made some of his own additions to the dish by adding Canadian bacon for crisp bacon and a toasted English muffin for toasted bread, and put the dish down on his breakfast and lunch menu.
So, if you are bored of your everyday breakfast, this delicious dish is a game changer that can be relished any time. And the secret of this dish lies in the creamy hollandaise sauce. The first step to making this delicacy is ordering fresh Classic Eggs online on Licious. Explore our website for a range of other fresh eggs such as country eggs, classic eggs and Brown eggs to rustle-up your next delicious recipe with Licious!
Let us know how your dish turned out to be in the comments below. If you post your recipe on social media, hashtag us at #MadeWithLicious. We’d love to see your delicious creations.
Learn How To Cook Delicious eggs Benedict with this Yummy Recipe!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- ¾ cup unsalted butter
- 3 large egg yolks
- 1½ tsp Fresh lemon juice
- ¼ tsp hot paprika
- ½ tsp salt and ground pepper
- 1 tbsp white distilled vinegar
- ½ tsp salt
- 4 Large Eggs
- 2 English muffins
- 2 slices Peppery Chicken Salami
- cup sliced chives
- ½ tsp salt
- ½ tsp Ground Pepper
Ingredients
For the hollandaise sauce
For the poached eggs
For the benedict
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- In a bowl, separate the egg yolks and egg whites. Place a saucepot filled with water on medium-high heat. Then, place a glass bowl over the saucepot, making it a double boiler. Add the egg yolks and a dash of salt to the bowl. Squeeze in some lemon juice for enhanced flavour. Start whisking the mixture gently. Once the eggs start cooking, add unsalted butter. To spice it up, add paprika and ground pepper. Once you get a creamy texture, turn off the heat.
- Place a saucepot on medium-high heat filled with water. Add white distilled vinegar to the water and bring it to a boil. Once the water starts boiling, turn off the heat. Crack the eggs in a separate bowl and carefully add the eggs from the bowl into the hot water. Place a lid on the pot and let it sit for 5 minutes. After 5 minutes, remove the eggs with a slotted spoon and place them on a tissue paper.
- Place a large skillet pan on medium-high heat and add unsalted butter. Slice the English muffins and toast them in the butter. Set them aside. Now it’s time to cook the bacon. Add bacon slices to the pan and fry it for 3 minutes on each side until it turns golden.
- On a plate, place the sliced English muffin and layer it with a piece of bacon. Top it off with the poached eggs and drizzle the creamy hollandaise sauce. Finish it off by sprinkling some chives. Voila! Your English breakfast is ready.
Recipe Tip
You can also make the hollandaise sauce in a blender.
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Frequently Asked Questions
Why do we need to add vinegar while poaching eggs?
Vinegar doubles up the heating process. This helps the egg white to become consolidated into a solid white form.
What is the alternative for bacon?
You can use chicken salami or avocado as a replacement.