History of Egg Benedict
Egg Benedict is essentially an open-faced breakfast sandwich. You can change up eggs Benedict in many ways but a classic egg Benedict starts with a toasted English muffin half, then meat which is usually Canadian bacon, ham, or regular bacon. That is topped with a poached egg, a generous coating of hollandaise sauce, and finished with a sprinkle of cayenne pepper.
Egg Benedict is believed to have originated in New York City during the late 1800s, but theories differ regarding how and where. One of the more popular claims goes to Delmonico’s Restaurant, often cited as the country’s earliest fine-dining establishment (1837). In the 1890s—though some sources give the 1860s—Mrs. (or Mr.) LeGrand Benedict (or Benedick), a frequent patron, reportedly found nothing she wanted on the menu and asked chef Charles Ranhofer to create something. The result was eggs Benedict. A competing story has Mr. Lemuel Benedict ordering the first eggs Benedict at the Waldorf Hotel (now the Waldorf-Astoria) in 1894—notably, with toast and bacon rather than an English muffin and ham. In any case, the respective chefs at each restaurant continued to serve the dish thereafter, and it has remained a popular breakfast item across the United States and elsewhere ever since.
Egg Benedict Recipe
Ingredient
2 English muffins
4 large eggs
8 slices Canadian bacon or sliced Ham
White Vinegar , just a splash
2 cup Baby Spinach Blanched and dehydrated (Optional)
4 spoonful hollandaise sauce (see recipe)
pinch of cayenne pepper.
Instruction
Gently boil water in a large pot. Add the little splash of vinegar
Crack your eggs into small individual cups, so they're ready to pour into the water.
Using a spoon, begin stirring the water in a large, circular motion (like a tornado).
Once the tornado is really moving, add the eggs. The motion of the water will wrap the egg white around itself so the egg stays together as it cooks.
Cook the eggs for 2/3 minutes, then remove with a slotted spoon.
While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
Toast the English muffin. Top each toasted side with two slices of Canadian bacon, baby spinach and then a poached egg. Top with hollandaise sauce. and finish with a sprinkle of cayenne pepper.
Nutrition (Per serving)
Calories: 348kcal, Carbohydrates: 15g, Protein: 16g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 408mg, Sodium: 562mg, Potassium: 228mg, Vitamin A: 900IU, Vitamin C: 3.4mg, Calcium: 66