Posted on 04/16/2023 8:14:23 AM PDT by Larry Lucido
NATIONAL EGGS BENEDICT DAY
On April 16th, National Eggs Benedict Day celebrates a long-favored breakfast or brunch dish. Eggs Benedict consists of poached eggs with Hollandaise sauce and Canadian bacon or ham on English muffin halves.
#National Eggs Benedict Day
There are two different stories as to how Eggs Benedict came to be.
In 1894 stockbroker Lemuel Benedict ordered “buttered toast, poached eggs, crisp bacon, and a side of Hollandaise” at the Waldorf Hotel. They were so impressed with the dish that they put it on the menu, substituting ham and English muffins in place of the bacon and toast.
In the early 18th century, Pope Benedict XIII liked an egg dish so much that he requested it time and time again. Many believe that Pope Benedict XIII had an illness that added to his desire for this particular egg dish, hence the name Eggs Benedict.
Some restaurants serve their own versions of Eggs Benedict. Mix it up by substituting the ham for salmon or corned beef. Add sliced tomatoes or steamed asparagus. Replace the English muffin with thick, crusty toast or thin, crisp bagels. There are so many ways to be creative in the kitchen. The important elements with Eggs Benedict are properly poached eggs and a perfect hollandaise sauce. When the yolk and sauce blend with all the other ingredients, this meal is divine.
HOW TO OBSERVE NATIONAL EGGS BENEDICT DAY Treat yourself to a delicious breakfast of Eggs Benedict at home or your favorite breakfast restaurant. Learn how to poach the perfect egg. Then whip up a delicious hollandaise sauce, too.
It’s one of The Seven Mother Sauces used in cooking. F ind out more about the types of sauces used and how to make them.
Try making the recipe below or share one of your own. Eggs Benedict
Use #NationalEggsBenedictDay to post on social media.
NATIONAL EGGS BENEDICT DAY HISTORY
National Day Calendar continues to research the origins of this delicious food holiday.
Eggs Benedict
Q. Why is my hollandaise sauce runny?
A. Hollandaise is one of the more temperamental sauces to make. It’s a balancing act of egg yolks, butter, lemon juice, and mixing. If you’ve melded these ingredients together but the sauces is thin, one quick fix is adding a small amount of thickener like starch over a little heat in a double boiler. You can also add more butter or more egg yolks.
Q. Why did my hollandaise sauce curdle? A. The likely cause is too much heat. You will need to start again because there’s no fixing curdled hollandaise.
Q. Can I use a fried egg for Eggs Benedict?
A. It’s not Eggs Benedict unless the egg is poached. Poached eggs create a creamier texture than fried eggs, no matter how slow or gently you fry them.
Breakfast ping
Every time I make hollandaise sauce, it is always a guess whether I will get it right, and doubly so if I try to make Bearnaise. I used to use a blender method, which always worked, but we got rid of our old blender during one move and replaced it with a stick blender. Ever since we’ve done that, I’ve had a hard time getting it just right. The last time I made it (to go with steamed artichokes) it wasn’t thickening right, so I popped it into a saucepan and whisked constantly over medium heat. Rescued it! That was a relief. I just need to keep practicing till I figure out what slight thing I do “wrong”. I think one time I didn’t add the hot butter slow enough or fast enough. Still don’t know which is preferable.
Are you usurping Red Badger’s job?
I’m letting him sleep int!
Sorry...forget the smiley face... ;-)
Food is food! My taste buds are already watering.
If you scramble the eggs or burn it black it is over but just about anything else can be fixed.
If your sauce breaks add a spoonful of boiling water.
bring it!!
Never!
Today is also National Mushroom day. There’s still time!
And my man can handle the upcoming National Pigs in a Blanket day and National Bubble Tea day! Yum!
when do we talk artichoke, shallot and cheese suffle?
Being from Philly I sub out the Canadian bacon for pork roll.
Ray Kroc loved the dish so much, his fast food version became the Egg McMuffin.
I think Eggs Benny could be my death row last meal.
But no hollandaise. Which is why the sandwich requires mustard. But most places do not want to put it on nor do they have mustard packets.
There’s no wrong way to do it. Bacon would be good too. Lots of bacon.
(Having lived in Philly, I’m a big fan of breakfast at Philly diners.)
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