The origin of eggs benedict is somewhat of a mystery. The most probable origin is found in a French cookbook, where a dish called “oeufs benedictines” (translated as Benedictine eggs) is described as pureed salt cod fish over fried bread with an egg. It was probably a dish eaten during lent and it is possibly as old as the Renaissance. However, how the dish came to America is unknown and The New Yorker has published several letters in which many people have claimed to know the true origin.
Eggs benedict, as it is commonly served now, is two halves of an English muffin, topped with a slice of ham and two poached eggs, and covered in Hollandaise sauce.
You will need:
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Directions
Make the Hollandaise sauce first: Fill the bottom of a double boiler part-way with water. Make sure that the water does not touch the top pan. Heat the water to simmering. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. (The trick to making a smooth Hollandaise sauce is in the constant stirring while it is hot!)
Preheat oven on broiler setting.
To Poach Eggs: Fill a large saucepan with 3 inches of water. Simmer water and when it is hot, add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. The eggs will continue to cook even after you remove them from the water.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Other Great Breakfast Recipes:
Baked Apple Cinnamon French Toast
Nifty Things to Do With Crescent Rolls
Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.
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