 Eggs Benedict with Canadian bacon on an English muffin with Hollandaise sauce | |
| Course | Breakfast, brunch |
|---|---|
| Place of origin | United States |
| Region or state | New York City |
| Main ingredients | English muffin, Canadian bacon, eggs, Hollandaise sauce |
| Variations | Multiple |
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, [1] a poached egg, and hollandaise sauce. It was popularized in New York City.
There are conflicting accounts as to the origin of eggs Benedict.
Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860." [2] One of its former chefs, Charles Ranhofer, also published the recipe for Eggs à la Benedick in 1894. [3]
In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, [4] Lemuel Benedict, a retired Wall Street stock broker, said 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 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. [5]
A later claim to the creation of eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne, which included a recipe he said he had received through his uncle, a friend of the commodore. Commodore Benedict's recipe—by way of Montgomery—varies greatly from Ranhofer's version, particularly in the hollandaise sauce preparation—calling for the addition of a "hot, hard-cooked egg and ham mixture". [6]
Many variations of eggs Benedict exist, involving replacing any component except the egg:
Pesto or more fully pesto alla genovese is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil. It originated in the Italian city of Genoa, and is used to dress pasta and flavour genoese minestrone soup.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Hollandaise sauce is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omelette, sliced boiled eggs and egg salad are popular options. In the last case, it may be called an egg salad sandwich.
McMuffin is a family of breakfast sandwiches sold by the international fast food restaurant chain McDonald's. The Egg McMuffin is the signature sandwich, which was invented in 1972 by Herb Peterson to resemble eggs benedict, a traditional American breakfast dish with English muffins, ham, eggs and hollandaise sauce.
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served.
McDonald's Corporation is the world's largest chain of fast food restaurants, serving around 68 million customers daily in 119 countries. McDonald's traces its origins to a 1940 restaurant in San Bernardino, California, United States. After expanding within the United States, McDonald's became an international corporation in 1967, when it opened a location in Richmond, British Columbia, Canada. By the end of the 1970s, McDonald's restaurants existed in five of the Earth's seven continents; an African location came in 1992 in Casablanca, Morocco.
Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and at Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.
The cheese dream is an open-faced version of the American grilled cheese sandwich made with bread and cheese; it is cooked with either oil, margarine, or butter. Other ingredients such as bacon, avocado, pineapple, eggs, or sliced tomato can be optionally added to the open-faced sandwich as well.
This is a list of prepared-foods list articles on Wikipedia.
French Guianan cuisine or Guianan cuisine is a mixture of Creole, Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients include cassava, smoked fish, and smoked chicken. Creole restaurants may be found alongside Chinese restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni.
Bridges Cafe & Catering was a restaurant and catering service in Portland, Oregon. Established in 1994, the cafe was later purchased by Tom and Laura Lane-Ruckman, who continued to operate the business until the economic impact of the COVID-19 pandemic forced a closure in November 2020. The restaurant served Southern and Tex-Mex cuisine and had earned more than half of its revenue from catering. Considered a neighborhood favorite, the interior featured a small dining room, mosaic tiled tables, and artworks by various artists on the walls depicting bridges. The cafe was most known for its grits, its longtime server called "Phreddie", and for supporting local groups.
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux and requires time and skill to prepare correctly, many contemporary recipes use simpler cream-based sauces.
... eggs Florentine ($3.95), eggs poached and topped with Hollandaise sauce, served on spinach and English muffin
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