Eggs Benedict are by far my favorite breakfast food or brunch food ever. I hate runny whites, but I’m okay with slightly runny yolks and so poached eggs are a perfect combination of cooked whites and semi-cooked yolks. When paired with that rich, creaminess of a Hollandaise sauce, it is one of the best dishes ever. More importantly, you can do Eggs Benedict in a various of ways. My current favorite is the Soft Shell Feller Benedict from Miss Shirley’s as noted in a previous post. They have a special “crack” batter that they deep fry a whole soft shell crab in, place it on top of two poached eggs and served with marscapone bacon grits and “chow chow”, a scrumptious little aioli slaw.
I hope that you guys get some eggs benedict today to celebrate National Eggs Benedict Day! Check out Foodimentary’s other days of food for more interesting reads!
An American creation with a feather sorted past.
Perfect for almost any meal of the day.
Did you know…
- There are conflicting accounts as to the Origin of Eggs Benedict. Here are some.
- In an interview recorded in the “Talk of the Town” column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” Oscar Tschirky, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
- Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about…
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