what is it exactly?-eggs Benedict?

Answer 1

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.

Answer 2

Eggs Benedict Recipe
This is such a good breakfast dish,It makes me feel "RITZY" But seriousy,it is very good.Make Each Serving The Same Way.This is ONE serving.
1 egg
1/2 English muffin
1 slice ham, thin
3 tablespoons hollandaise sauce
paprika (optional)
1 servings

1. Poach egg.
2. Lightly toast English muffin half.
3. Top with ham slice, (tucking square corners under to conform to round muffin).
4. Top Ham with poached egg.
5. Cover All with 3 Tblsps.
6. Hollandaise Sauce.
7. Sprinkle with paprika (if Desired).
8. SERVE AT ONCE.

Answer 3

Eggs Benny
Best breakfast ever and so simple
cut some ham off the bone and grill
toast some english muffins
put a pot on the stove with water and a dash of vinager
when water is boiling add to a glass or stainless steel bowl 2 egg yokes and equivelent amont of white balsamic vinager ( any white vinager will do ) then whisk rapidly over the pot of water till the vinager and egg yokes make a light and fluffy sauce this is called a sabion
then for each egg yoke add 60 gms of melted butter slowly whisking it in till you get a smooth texture his is your holindaise then add lemon juice and chilli powder to taste keep in a warm place if you split your holindasie dont panic just add another egg yoke and whisk it in
then poach 2 eggs in your water put gam on muffins then egg on ham then sauce on eggs
and eat
enjoy

Answer 4

You've reminded me of a favourite breakfast that I last had about twenty years ago. Eggs Benedict is poached eggs with a light Hollandaise sauce. I think it was served with small boiled potatoes and salad.

Answer 5

noone is mentioning how to make hollandaise sauce. That's probably because real hollandaise is a pain to make but here is a great mock hollandaise sauce recipe. Way easier!

In a blender put 3 egg yolks, 2 tbsp lemon juice, 1/4 tsp salt and dash of cayenne or hot sauce. Blend well. Heat 1 stick of butter to just boiling. Turn on blender with pour cap off and drizzle in butter straight off stove. Allow to blend for a few seconds and serve hot. Delicious but not at all low fat.

Answer 6

It's an english muffin topped with Canadian Bacon, poached egg and hollandaise sauce. Eggs Florentine is a variation with spinach in place of ham and Eggs Royale is with Smoked Salmon in place of Bacon.

Answer 7

This is a common recipe, for eggs benedict. They are soooooo good. Can;t wait till morning now..lol>>
http://www.echonyc.com/~jkarpf/eggs/what.html

Answer 8

eggs benedict: english muffin on bottom, poached egg ontop of english muffin, hollendase sauce ontop of the poached egg.
hollendase sauce: egg yokes whipped w/butter very gently until smooth (be careful not to break the yokes w/too many whips, butter cannot be hot or it will cook the eggs) salt and pepper to taste, tabasco sauce to taste (be careful)
don't be upset - it takes time and skill to make

Answer 9

A very nice cooked breakfast

Answer 10

it's the pope in bed with a choirboy