AWARD-WINNING EGGS BENEDICT
AWARD-WINNING EGGS BENEDICT - ORIGIN & HISTORY
Eggs Benedict is one of America’s most iconic brunch dishes, widely believed to have originated in New York City in the late 1800s.
Two popular stories dominate:
- At Delmonico’s, a regular guest—Mrs. LeGrand Benedict—requested something new. The chef created a dish of toasted bread, ham, poached eggs, and hollandaise.
- Another account credits Lemuel Benedict, who ordered buttered toast, bacon, poached eggs, and hollandaise at the Waldorf Hotel as a hangover cure.
Regardless of origin, the dish became a luxury brunch staple, representing indulgence, technique, and timing.
INGREDIENTS (SERVES 4)
Base:
- 4 English muffins, split & toasted
- 8 large eggs
- 8 slices Canadian bacon or ham
Hollandaise:
- 3 egg yolks
- 1 tbsp fresh lemon juice
- ½ cup melted butter (warm, not hot)
- Pinch cayenne + salt
STEP 1: HOLLANDAISE SAUCE (THE CROWN)
- Whisk yolks + lemon juice until slightly thickened
- Place over low, controlled heat
- Slowly drizzle in butter while whisking
- Finish with cayenne and salt
Silky, warm—not hot. This is where professionals separate themselves. Chef Tip: Both my small size 5-Ply and 9-Ply gourmet do a perfect job. However, the 9-ply paired with an induction cooktop is quite incredible. NOTE: If the sauce becomes too thick add purified or filtered water and whisk - no bottled or chlorinated tap water please.
STEP 2: TWO PROFESSIONAL EGG METHODS
METHOD #1: Classic “Dropped” Poached Egg (Free-Form)
