Eggs Benedict is a classic menu item, but why? Are where did it get its name? Who was benedict?
Legend has it that a hungover Wall Street broker brought Eggs Benedict into the world. In 1894, in the Waldorf Hotel in New York, Lemuel Benedict ordered two poached eggs on top of buttered toast, crispy bacon and two poached eggs… plus the hollandaise sauce, of course. Oscar Tschirky, Head Chef at the time loved it! So, Eggs Benedict were added to the breakfast and lunch menu, but with a small few changes – Candian bacon and toasted English muffin replaced crispy bacon and toast.
So let’s take a closer look at the different parts that make up this breakfast legend!
Poached Eggs: The best eggs?
Breakfast is the most important meal of the day, right? Yep, science tells us that we should never skip breakfast! If you are going to eat breakfast, you might as well do it in style with a delicious poached egg.
Whether plopped on top of your avo toast or paired with a smoked pork belly, a water-cooked egg is a delicious (and healthy, obvs) way to add some vegetarian-friendly protein to your brekkie. But it’s also one of the more intimidating stovetop techniques. Get your hand on it and try to make it at home!
Here some tips:
1. Get the water temperature right
2. Add some acid (maybe vinegar?)
3. Crack the egg
4. Test it (You can test it by wiggling to see if it’s set to your liking, and whatever you do, please don’t cook the yolk!)
5. Scoop it out ... and enjoy of this delicious God creation called Poached eggs!
Hollandaise Sauce - How to get is just right
Hollandaise is, we think, the single greatest thing that some poached eggs can aspire to go out with!
There is a lot going on about the difficulty of creating the perfect Hollandaise sauce, once you understand the science of it; it will be life changing! Breakfast and Brunch to another level!
The trick, according to food science god Harold McGee, is "heat the egg yolks enough to obtain the desired thickness, but not so much that the yolk proteins coagulate into little solid curds and the sauce separates".
Our trick? An spicy touch of Spike Paprika Sauce !