Eggs Benedict

There are many variations of the beginning of Eggs Benedict, two of which began in New York City around precisely the same time. The first, at Delmonico’s Restaurant involved a finecky Mrs. LeGrand Benedict discussing and requesting the dish from the chef, Charles Ranhofer, who later first published the recipe for Eggs Benedict in 1894 in his cookbook, The Epicurean. The second, at the Waldorf Astoria Hotel involved a very hungover Mr. Lemuel Benedict (not related) requesting a very particular order of a toasted muffin, crisp bacon, poached eggs and hollandaise sauce. The perhaps coincidental good idea has left a lasting impression on brunch culture ever since.

Recipe

Eggs Benedict

Total Time: 25 Minutes | Active Time: 20 Minutes | Serves Two

Ingredients:

• 8 pieces of bacon
• 2 T chopped parsley, for garnish
• 4 eggs
• ¼ C white vinegar
• 2 English muffins
• Butter
• 10 T unsalted butter
• 3 egg yolks
• 1 T lemon juice
• 1/2 t salt
• Dash of cayenne

Directions:

1. Heat a large skillet on medium heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides.
2. Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
3. While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a simmer.
4. Melt the unsalted butter. Put egg yolks, lemon juice, salt in a blender. Blend on medium for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly add in the hot melted butter, while continuing to blend. Taste for salt, acidity and heat and add more salt, lemon juice, cayenne to taste.
5. Using a spoon, create a whirlpool in the simmering water. Crack an egg into a small bowl and slip into the water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. As soon as all the eggs are in the poaching water, toast your English muffins.
6. When it comes time to remove the eggs, usually after about 6 minutes depending on preference, gently lift out with a slotted spoon.
7. To assemble, butter one side of an English muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
8. Serve with home fries and a salad

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