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04/16/2011 National Eggs Benedict Day Classic Eggs Benedict

Source of Recipe

My Recipes


Recipe Introduction

Eggs Benedict is the perfect way to start your day! This tasty dish consists of two toasted English muffin halves topped with poached eggs, bacon or ham, and tangy Hollandaise sauce. There are various people that claim to be the inventors of eggs Benedict. The first major account is from a Wall Street broker named Lemuel Benedict. He claimed that one morning 1894 he went to the Waldorf Hotel to find a hangover cure. At the hotel restaurant he ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” Restaurant chef Oscar Tschirky loved the dish so much that he added it to the menu and named it after Mr. Benedict. Another account is from a man named Edward P. Montgomery. In 1967, he wrote a letter to New York Times Magazine writer Craig Claiborne. His note contained a recipe that was created by Commodore E.C. Benedict before his death in 1920. Montgomery had received the recipe from his mother who was an acquaintance of the Commodore. Regardless of where the recipe for eggs Benedict originated, today it is a tasty meal to enjoy at breakfast or brunch. Celebrate National Eggs Benedict Day by cooking some delicious eggs Benedict on an English muffin!

List of Ingredients

HOME COOKIN’ 04/16/2011 National Eggs Benedict Day Classic Eggs Benedict



Classic Eggs Benedict


6 English muffins
12 slices (7 oz. total) Canadian bacon
12 warm perfect poached eggs
2 1/2 cups lightly packed watercress sprigs, rinsed
Foolproof hollandaise
1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
6 large egg yolks
1/4 cup lemon juice
2 tablespoons Dijon mustard




Recipe

• 1. Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay bacon slices in a single layer in a 10- by 15-inch pan.
• 2. In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes.
• 3. Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half; set 1 egg on each slice of bacon. Spoon hollandaise equally over portions. Arrange watercress next to muffins.
Foolproof hollandaise

1. In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.

2. Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.

3. Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.

4. Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 140°; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.