This is an amazingly easy breakfast to make for a large crowd. Don’t let the name of this dish intimidate you, it’s both simple and delish. For those of you who haven’t had a bite of eggs benny, Eggs Benedict is a breakfast or brunch dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.
Not only is this dish my go to breakfast, it has an interesting story behind it. While there are conflicting stories as to the origin of the classic eggs benny, my favourite is the following: 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.
Poaching eggs is easy when you know what to do. Never poached eggs before? Click here. Why do we add vinegar to the simmering water? We add a splash of vinegar to the poaching water to encourage the proteins to coagulate faster. Adding vinegar to the water does help and provides some additional reassurance if you feel nervous about your poaching skills.
Hollandaise is one of my most favorite sauces ever, and it is ridiculously easy to make. Yes, you need to make this. I dare you to make this recipe and tell me that it’s not better than what you get served in your favourite diner. Here is the recipe.
Hangover cure? Happy ending to a fantastic night? or a family breakfast around the table sharing plans for the day. Make this. You’ll love it.
- 6 slices back bacon or pea meal bacon
- 3 english muffins, halved and toasted
- 6 eggs
- 1 tablespoon white vinegar
- hollandaise sauce
- Bring approximately 3 inches of water to a simmer in a large skillet. Add vinegar.
- Crack one egg at a time into a small ramekin or custard cup. Gently slide into water.
- Reduce heat to low. Cook approximately 3 minutes. Remove with slotted spoon and let rest and drain on a plate with paper towel to absorb water.
- To assemble, place 1 slice bacon, on each buttered and toasted muffin. Gently place egg on top, and drizzle with hollandaise. Sprinkle paprika, salt and freshly ground pepper on top. Garnish with freshly chopped chives.