National Eggs Benedict Day
National Egg Benedict Day is celebrated on April 16th, a long-favoured breakfast or brunch dish. On English muffin halves, Benedict consists of poached eggs with Hollandaise sauce and Canadian bacon or ham on Benedict.
Eggs Benedict came to be in two different accounts.
- At the Waldorf Hotel, Lemuel Benedict, a stockbroker from 1894, ordered "buttered toast, poached eggs, crisp bacon, and a side of Hollandaise." The bacon and toast 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
- Pope Benedict XIII loved an egg dish so much that he ordered it time and time again in the early 18th century. Several 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 certain restaurants. Some restaurants also offer their own Eggs Benedict. Try it up by swapping the ham for salmon or corned beef. Toss sliced tomatoes or steamed asparagus, add sliced tomatoes or steamed asparagus. Thicken, crusty toast, or thin, crisp bagels can be used to replace the English muffin. There are so many ways to be creative in the kitchen. Eggs Benedict's key ingredients are properly poached eggs and a delectable hollandaise sauce. This dish is delectable when the yolk and sauce blends with all the other ingredients.
How to celebrate #nationaleggsbenedictday
- At home or your new breakfast establishment, treat yourself to a delectable Eggs Benedict breakfast
- Learn how to poach the perfect egg. Then makes a delectable hollandaise sauce
- It's one of the Seven Mother Sauces used in cooking. F. F. F. F. F. F
- Ind 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
- On social media, use the hashtag #NationalEggsBenedictDay to post
Eggs benedict
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 mixed 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. Egg yolks can also be added.
Q. Why did my hollandaise sauce curdle?
A. The most likely reason is too much heat. Because there is no such thing as a fixed hollandaise, you will have to start over.
Q. Can I use a fried egg for Eggs Benedict?
It's not Eggs Benedict unless the egg is poached, it's not Eggs Benedict. Poached eggs have a creamier texture than fried eggs, no matter how slow or gently you fry them.
