Eggs Benedict, a favorite breakfast or brunch dish, consists of a poached egg on bacon (or ham) atop a toasted English muffin and doused in Hollandaise sauce. Most commonly credited with inventing eggs Benedict is Chef Charles Ranhofer of Manhattan's Delmonico's, reportedly the first restaurant in the United States. It was during the 1860s that he received a request for something new from the restaurant's patrons Mr. and Mrs. LeGrand Benedict. Ranhofer concocted the dish and later published the recipe he called eggs a' la Benedick in his cookbook The Epicurean in 1894. Eggs Benedict became popularized in New York before spreading across the country.
Recipe Servings: 2
Ingredients
Sauce:
- 3 egg yolks
- 1 Tbsp lemon juice
- ½ cup white wine
- ½ cup butter
- 1 Tbsp vinegar
- 1 tsp salt
- ½ tsp fresh ground black pepper
Assembly:
Directions
- Whisk yolks and lemon juice over low heat to a thick froth.
- Whisk in wine, followed by butter.
- Whisk in vinegar, salt, and pepper. If sauce starts separating, add 2 teaspoons of water to emulsify. Keep whisking to achieve a thick sauce and keep warm.
- Toast and generously butter muffin halves.
- Layer each muffin with a piece of meat, then one egg.
- Ladle on hollandaise sauce.
- Garnish with parsley and serve.
For Sauce:
For Assembly:
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