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.
I love Eggs Benedict. I used to order it when we went out for breakfast, but since my transplant surgery, I’m not allowed to eat Hollandaise sauce since it’s not fully cooked. 🙁
I love artichoke hearts. Steamed artichokes are kind of a pain.
What are eggs?
I had eggs, scrapple & fried potatoes slathered with cream chipped beef.
Does that count?
I like a 4 minute egg and a half a slice of toast to dip in the warmed up and runny innards of that egg.
I don’t know why. I had it years ago and it was just plain old good. The funny thing is that little bit of breakfast lasts me until noon. I could eat oatmeal and fried eggs and bacon and all that stuff and I’d be hungry by 9:00 or 10:00 and I’m not sure why that is.
Steaming artichokes is simpler than making the hollandaise to go with them IMHO.
When I’d travel for work Eggs Benedict was my go to breakfast so had it all over the US.
Best I ever had was at Blue Heaven in Key West, FL. Just the regular, not their lobster EB.
I believe they use key lime in their hollandaise.
Z
Suggest an additional squirt of fresh lemon (or lime) over the plated hollandaise sauce. Seems most restaurants serve it not lemony enough.
Never liked them. I save my lemon juice for fish and iced tea.
I rarely FReep on weekends...................
You’ve got willpower!
Ha! I think Gary Puckett has one of the greatest voices ever! What I would give to sing like that.
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