Eggs Benedict is probably my favorite breakfast dish of all time. There is something about that Hollandaise sauce that goes so well with a poached egg. I love the poached egg only because I hate runny egg whites, but I don’t like the graininess of a hard-boiled yolk either. It goes perfectly well with a slice of Canadian bacon.
Right now though, I really love The West Egg’s maple-infused bacon versus the traditional Canadian bacon. While the strips are thinner, the subtleness of the maple brings out the sweetness in the meat, and it pairs well with the richness of the Hollandaise sauce and the broken yolk. In addition, when I make this dish at home, I like to sub in a British crumpet versus the English muffin. It’s got more of a pancake texture and isn’t as dense. It’s great for older people who find it hard to chew or who also have TMJ problems. As for the Hollandaise sauce, here’s a secret: you can find it pre-made near the egg section at Trader Joe’s.
Bon apetit and happy Eggs Benedict Day!
Interesting Food Facts about Eggs Benedict
- Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
- Huevos Benedict substitutes avocado for the ham, and is topped with both salsa and hollandaise sauce.
- Eggs Sardou substitutes artichoke bottoms and crossed anchovy fillets for the English muffin and ham, then tops the hollandaise sauce with chopped ham and a truffle slice. The dish was created at Antoine’s Restaurant in New Orleans in honor of the French playwright Victorien Sardou. A more widespread version of the dish starts with a base of creamed spinach, substitutes artichoke bottoms for the English muffin, and eliminates the ham.
- Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
- Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
Historians attribute the invention of Eggs Benedict to two different events.
Origin Story 1: In the 1860’s…
View original post 323 more words