Eggs Benedict

Origin?:

It appears that eggs benedict is a traditionally American dish. The origins are unclear, but the three commonly referred to sources suggest that eggs benedict originated in New York City some time in the late 1800s or early 1900s. The reference to benedict apparently refers to the last name of the person that suggested the dish, but several Benedict’s are attributed to the recipe.

Ingredients (serves 6):

Hollandaise sauce:

• ¾ pound – melted butter
• 4 – egg yolks
• 2 tablespoons – lemon juice
• ½ teaspoon – salt
• 1/8 teaspoon – red pepper

Eggs benedict:

• 2 tablespoons – butter
• 6 slices – Canadian bacon
• 3 – English muffins
• 6 – eggs
• Paprika

Preparation:

There will be some hollandaise sauce left over which I generally use on broccoli for dinner.

I make the hollandaise sauce with a blender by first melting the butter in a sauce pan (let it begin to boil before you remove it from the heat). In a blender, add the egg yolks, lemon juice, salt, and red pepper and mix on high speed.

Prior to adding the butter to the mixer.

Turn the mixer to low speed and slowly add the butter.

Adding the butter to the mixer.

You should refrigerate the unused sauce for later use.

To make the eggs benedict, place water in a sauce pan (about 2 inches deep) and boil, then turn to medium heat. In a frying pan, melt the butter over medium heat and cook the Canadian bacon for about 2 minutes per side. Keep warm for later use. Meanwhile cut the English muffins in half and toast each half (make sure they brown and are crispy). Keep them warm also until the eggs are ready. Add the eggs to the water gently individually (you may not be able to cook all the eggs at once depending on the size of the pan). Cook the eggs for about 4 minutes. Prepare a plate by placing one Canadian bacon slice on a toasted muffin half. Remove a cooked egg with a slotted spoon (make sure it drains) and place it on top of the bacon/muffin. Cover the egg with hollandaise sauce, sprinkle with paprika to taste, and serve. Enjoy!

Eggs benedict (left) with breakfast sausage.

J. Botticelli