On a Sunday morning for brunch, you want something "special"-simple but refined, light but hearty. We suggest cooking at home or eating Eggs Benedict. Soft bun, crispy bacon, soft poached eggs and hollandaise sauce - what could be better? Only a cup of coffee after such a wonderful breakfast! Here's where eggs Benedict came from and how to make them at home.
Hangover cure or desire for a new one?
The author of popular dishes is always very difficult to establish. Often there are several "discoverers" who attribute the authorship to themselves. What is clear with Eggs Benedict is that they originated in New York City. However, Wikipedia lists France as the country of origin. All because the best restaurants in Paris included Eggs Benedict in their menus and they became incredibly popular. In any case, this dish is known on both sides of Atlanta, and Eggs uses English muffin, Canadian bacon, Dutch sauce and "grandma's" - fresh and organic - eggs to make them. Cosmopolitan, I'm not a dish!
So, here are the versions of the appearance of the Eggs Benedict recipe listed on the Internet.
One clear morning in 1894, an American broker named Lemuel Benedict was dying of a hangover. He was wandering down Fifth Avenue, bowing to himself and passersby, and decided that he would find the cure for his ailment at the Waldorf-Astoria Hotel. The broker, despite his sick head this morning, proved to be a creative fellow and ordered "buttered toast, two hard-boiled eggs without shells, bacon, and hollandaise sauce. The dish unspeakably impressed Oscar Chirky, the restaurant's maitre d', who subsequently put the dish on the morning and lunch menus. Nearly half a century later, Lemuel told the story to "The New Yorker," but whether the broker managed to cope with the hangover is not known.
According to another version, O. Chirkey himself invented the recipe, but instead of toast he used an English yeast bun and ham instead of bacon. The bun is still the basis of Eggs Benedict.
A third version: chez la femme. We don't know about amorous affairs, but a woman was definitely involved in the origins of Eggs Benedict. In 1860, at Delmonico's in New York City, Mrs. Benedict wanted something, herself not knowing what. She ended up asking for "something new off the menu," which she had already tried up and down the menu. The chefs had to work hard and respect the rich customer. True, according to some sources, Mr. Benedict had a "crisis" and he was the one who wanted "something unexplored." In any case, thank you to them all and individually for allowing us to enjoy Eggs Benedict today.
Recipe
Ingredients (per serving):
English muffin
two eggs
Few slices of ham or bacon
For the Dutch sauce (hollandaise) you need: four egg yolks, 150g oil, a little water (2-3 tablespoons), one teaspoon of white wine vinegar, lemon juice, a pinch of salt and black pepper.
Preparation:
1. First, the hollandaise sauce. Place a small bowl on a pot of boiling water (it should not touch the water). Pour water and vinegar into the bowl and heat through. Add salt, pepper, lemon juice (half a lemon), enter the yolks with melted butter. Mix well. 2. Pour water into a deep frying pan or wide saucepan, measuring by eye 5 cm from the base. Bring to a boil. Pour in the vinegar - the water should be sour. Use a spoon to stir the water in the pan so it "swirls". While the water is "swirling", beat in the eggs, keep working with the spoon and "swirling". Cook for three minutes. The egg white should be cooked, but the yolk should remain liquid! 3. Separately fry the bacon. Beginners are better to use ham - you don't have to fry it, and you can't boil poached eggs at the same time. Also fry English buns in butter, cut in half. 4. Assemble the dish: put bacon or ham on the two halves of the fried bun, then - one egg and pour the Hollandaise sauce. Done!
Ideally, you should have poached eggs "come to completion" along with the bun and ham. The orgasm is reached the moment you pierce the egg with a fork and send the bun with the bacon and hot yolk spreading into your mouth.
Numerous "clones"
Eggs Benedict are cooked everywhere and actively "cloned," adding vegetables, changing the sauce, offering a vegetarian version, etc. More often than not, something else is substituted for the ham. The version with salmon is called Eggs Hemingway. The one with crab meat is called Shakespeare's Eggs. If you add asparagus to the crab, you get Eggs Oscar. You can cook the dish with portobello mushrooms, and accordingly the name is Portobello Benedict. In Latin America, they put avocado instead of ham and replace hollandaise with salsa verde. A simplified version - rustic or Eggs Beauregarde - looks like this: biscuit, sausage, rustic sauce and the usual scrambled eggs. In other words, our usual breakfast.
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