Eggs Benedict Day 2019 is on Tuesday, April 16, 2019: what is it exactly?-eggs Benedict?

Tuesday, April 16, 2019 is Eggs Benedict Day 2019. National Eggs Benedict day – Eatocracy - Blogs National Eggs Benedict day

Eggs Benedict Day

Eggs Benedict Day is definitely an excuse to possess a tasty treat! Eggs Benedict is typically produced from a cut in half British muffin, capped with pork (or sometimes sausage), poached eggs along with a hollandaise sauce. Everyone has their very own versions, versions and favourites which change and swap out virtually all the components, by using bread rather than muffins, to cheese rather than sauce, or adding extra elements for example paprika. Regardless of the choice, it's usually scrumptious!

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what is it exactly?-eggs Benedict?

Eggs Benedict has, through its undying popularity become a brunch staple item, much to the chagrin of many sous chefs, as they are usually the ones making the Hollandaise!

2 Poached eggs

1 English Muffin, split and grilled

2 slices of grilled Canadian bacon or your favorite ham

Hollandaise Sauce

Assemble by placing the ham on the muffin halves, the eggs on the ham on the muffin halves, the Hollandaise generously ladled over the eggs on the ham on the muffin halves...serve with freshly sauteed Asparagus for a very satisfying and delicious start to your day!

1860s -Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1936-1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a' la Benedick (Eufa a' la Benedick) in his cookbook called The Epicurean published in 1894.

What exactly are "Eggs Benedict"?

What exactly are "Eggs Benedict"?

Eggs Benedict is a dish consisting of slices of toast or halves of muffins (English muffins in American English) topped with smoked bacon or ham (traditionally back bacon, which in America is called Canadian bacon), poached eggs, and hollandaise sauce.

Stories differ as to the origins of the dish. One version is that it was created in the late 1880s for financier LeGrand Benedict or his wife, by Charles Ranhofer, the chef of Delmonico's restaurant in New York City after one of the Benedicts complained there was nothing new on the menu. However, Ranhofer's only mention of "Benedict" in his comprehensive 1894 cookbook, covering thirty years' worth of Delmonico's fare, relates to a large, marinated, roasted ham.

Other sources state it was the result of an order placed by stockbroker Lemuel Benedict one morning in 1894 at the Waldorf Hotel when he had a hangover. Benedict claimed in a New Yorker interview shortly before his death that his order of dry toast, crisp bacon, poached eggs and a side of hollandaise sauce had been noted, usurped and warped by Oscar Tschirky, maître d'hôtel there. Oscar substituted English muffins and Canadian bacon, and added truffles.

Some erroneously believe it is named after the infamous traitor Benedict Arnold, since the dish is English underneath, if prepared with an English muffin.

The dish is the source of American actor Dirk Benedict's stage name, supposedly adopted on the suggestion of his agent whilst searching for something more suitable for Hollywood than 'Niewoehner', his family name.

Eggs Benedict may have inspired McDonalds to create the Egg McMuffin breakfast sandwich, which approximates the dish by substituting a circular, hard-cooked egg for the poached egg, and adding a slice of American cheese [1]. Also, the Egg McMuffin is lacking the hollandaise sauce of the Eggs Benedict.

There is now an Eggs Benedict XVI, created to honor the German background of the recently elected pope. Sauerbraten or sausage and rye bread are the eggs' accompaniments.

Eggs Florentine is a common variation of Eggs Benedict which replaces the bacon with sauteed spinach.

A version of Artichokes Benedict has been created for the South Beach Diet, substituting cooked fresh artichokes for the muffins and using a mock hollandaise sauce to create a breakfast that is lower in carbohydrates and cholesterol than the original.

Eggs Blackstone is another common variant, substituting streaky bacon for back bacon, while adding a tomato slice.



1. ↑ Additional differences: traditional Eggs Benedict are open-faced, while an Egg McMuffin has the other half of the toasted and buttered English muffin on top. The circular egg is created by cracking up to 8 whole eggs into a set of individual "egg rings" on a griddle, where the bottom of the egg is then fried. At the same time, the rings are covered with a metal plate that has a funnel on the top. Water is added to the funnel and flows through a pinhole at the bottom, steaming the tops of the eggs until they are solid.

Eggs Benedict Recipe


4 Canadian bacon slices

2 Teaspoons kosher salt

2 Tablespoons distilled white vinegar

Hollandaise Sauce:

2 Egg yolks at room temperature

2 Teaspoons heavy cream at room temperature

1/4 Teaspoon kosher salt, plus more as needed

Dash of cayenne pepper

1/2 Cup (1 stick) plus 2 tablespoons unsalted butter, melted and heated until bubbling but not brown (see note)

2 Teaspoons fresh lemon juice at room temperature

1 Teaspoon white wine vinegar


2 English muffins

4 Eggs

Freshly ground pepper

Chopped fresh tarragon or dill for garnishing (optional)

Serves 2

Wonderful for Valentine's Day, Easter, Mothers Day, or any time you want to treat your sweetheart to breakfast in bed, eggs Benedict is a good old-fashioned splurge we all deserve every now and then.

When it comes to the egg-rich hollandaise sauce, there's no need for a double boiler. Our foolproof blender hollandaise ensures you won't end up with "scrambled eggs"-and tastes every bit as luxuriant as the traditional labor-intensive version. Better yet, we've broken down this recipe into 10 easy steps. Your eggs Benedict will be perfect every time.

Preheat the oven to 200 degrees F.

1) Put the Canadian bacon in a large nonstick skillet. Set over a burner but do not turn on the burner. Put 2 ovenproof plates in the oven to warm.

2) Fill a medium nonstick skillet nearly to the rim with water. Add the kosher salt and vinegar and bring to a simmer over high heat. Alternatively, fill an egg poacher with water and season with salt.

3) To make the Hollandaise Sauce: Put the egg yolks, cream, the 1/4 teaspoon kosher salt, and cayenne in a blender. Blend on high speed until smooth and frothy, 2 to 3 seconds. With the blender still on high speed, add the hot butter in a thin, steady stream, then add the lemon juice and white wine vinegar. Season with kosher salt to taste and a generous pinch of sugar. Transfer the sauce to a microwave-safe cup or bowl.

Alternatively, put the sauce in the top pan of a double boiler or in a bowl set over a saucepan of simmering water.

4) Cut the English muffins in half and lightly toast them.

5) Carefully break an egg into a cup and slide it into the simmering water, or into the cups of an egg poacher. Repeat with the remaining eggs. (Arrange the eggs in a clockwise pattern in the skillet so you will know which one you put in first. Remove the eggs in the same order.) Remove the skillet from the heat and cook until the yolks are medium-firm, 3 to 4 minutes.

6) Meanwhile, heat the Canadian bacon over high heat until slightly crisp, about 1 minute.

7) Place 2 English muffin halves on each of warmed plates.

8)Top each muffin half with a slice of Canadian bacon.

9) Using a slotted spoon, carefully lift out each egg and drain over the skillet. Blot the eggs lightly with a paper towel. Gently place 1 egg on top of each Canadian bacon slice.

10) If not keeping the hollandaise sauce warm in a double boiler, warm it in the microwave for about 10 seconds and pour generously on top of the eggs and around the English muffins. Season with pepper to taste and garnish with tarragon, if desired. Serve immediately.

Note: We heat the butter in a glass measuring cup in the microwave until it begins to boil. In order for the egg yolks to thicken the sauce, the butter must be very hot and the egg yolks, cream, and lemon juice must be at room temperature when you begin blending.

Do-ahead: Believe it or not, hollandaise sauce can be made 1 day in advance and refrigerated.To reheat the sauce, warm it in the microwave in 10-second increments until warm but not hot. (If the sauce gets too hot, it will separate.) Alternatively, put the sauce in the top pan of a double boiler or in a bowl set over a saucepan of simmering water.

When entertaining, the eggs can be cooked several hours in advance. After poaching the eggs, transfer them to a bowl of ice water. Store them in the ice water in the refrigerator until ready to serve. Reheat the eggs by lowering them into a pan of simmering water for about 45 seconds.

Drain and serve as directed.

Variations: Substitute smoked salmon for the Canadian bacon and top with blanched asparagus tips, then with the eggs.

I love Eggs Benedict, especially from Bob Evan’s

I love Eggs Benedict, especially from Bob Evan's. Does anyone know of a recipe that is similar to their's?


Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of eggs Benedict and mentioned that the sauce was easier to make than a typical hollandaise. Could you request the recipe?"

In this quick variation on eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce.

8 ounces 1/4-inch-thick slices Black Forest ham

2/3 cup mayonnaise

1 1/2 teaspoons Dijon mustard

3 tablespoons orange juice

2 teaspoons grated orange peel

1 teaspoon fresh lemon juice

1 tablespoon white wine vinegar

1 1/2 teaspoons salt

4 tablespoons (1/2 stick) butter

Additional Dijon mustard

4 English muffins, split, toasted

8 large eggs

2 tablespoons chopped fresh basil or chopped fresh Italian parsley

Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.

Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.

Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.

Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.

Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

Makes 4 servings.

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