National Eggs Benedict Day
National Eggs Benedict Day is the celebration of a long-favoured breakfast or brunch dish on April 16th. Benedict consists of poached eggs with Hollandaise sauce and Canadian bacon or ham on English muffin halves.
Eggs Benedict came to be in two different versions.
- Lemuel Benedict, a stockbroker from 1894, ordered "buttered toast, poached eggs, crisp bacon, and a side of Hollandaise" at the Waldorf Hotel. They were so impressed with the dish that they put it on the menu, substituting ham and English muffins in place of the bacon and toast in place of the bacon and toast
- Pope Benedict XIII loved an egg dish so much that he ordered it time and time again in the early 18th century. Many believe Pope Benedict XIII suffered with an illness that contributed to his craving for this particular egg dish, hence the name Eggs Benedict
Eggs Benedict is served at several restaurants. Some restaurants also serve their own Eggs Benedict. Try substituting the ham for salmon or corned beef to make it up. Add sliced tomatoes or steamed asparagus to your steamed asparagus. Thicker, crusty toast, or thin, crisp bagels can be used to replace the English muffin. There are so many ways to be innovative in the kitchen. Eggs Benedict is based on properly poached eggs and a delectable hollandaise sauce, which are the key ingredients of Eggs Benedict. This dish is divine when the yolk and sauce blends with all the other ingredients.
#nationaleggsbenedictday.com explains how to track #nationaleggsbenedictday
- At home or your new breakfast establishment, treat yourself to a delectable breakfast of Eggs Benedict
- Learn how to poach the perfect egg. Then makes a delectable hollandaise sauce, as well
- It's one of the Seven Mother Sauces used in cooking. F. F. F. F. F
- Find out more about the types of sauces used and how to make them
- Make the dish below or post one of your own
- Eggs Benedict
- To post on social media, use the hashtag #NationalEggsBenedictDay
Eggs benedict
Q. Why is my hollandaise sauce runny?
A. Hollandaise is one of the more versatile sauces to make. It's a balancing act of egg yolks, butter, lemon juice, and mixing. If you've melded these ingredients together but the sauces are thin, one quick fix is to add a small amount of thickener like starch over a little heat in a double boiler. You can also add more butter or egg yolks.
Q. Why did my hollandaise sauce curdle?
A. The most likely explanation is that the temperature is too high. Since there is no fixed curdled hollandaise, you will have to start over again.
Q. Can I use a fried egg for Eggs Benedict?
If the egg is poached, it's not Eggs Benedict. No matter how slow or gently you fry them, Poached eggs have a creamier texture than fried eggs.
