April 16th is National Eggs Benedict Day #EggsBenedictDay. I don’t know about you but I love #Eggs. I don’t mind celebrating Eggs but I don’t like Eggs Benedict or Poached Eggs. How about you? Even though today is National Eggs Benedict Day Charlie and I’ve decided we will sit this Holiday out.
Before you ask what about David I don’t know if he likes Eggs Benedict or not. I will ask David when he gets home from work and let you know. In the meantime do you like Eggs Benedict? Do you make Eggs Benedict at home or eat them at a restaurant and why?
Eggs are so high right now people might not be able to eat Eggs and celebrate National Eggs Benedict Day which falls on April 16th. A day all about the special American dish. Eggs Benedicts consists of a Poached Egg, an English Muffin, and Canadian bacon covered in Hollandaise Sauce. To me that just sounds nasty. How does Eggs Benedict sound to you?
Eggs Benedicts have been surrounded by a misconception. Some have assumed that the name originated from Benedict Arnold, the American Revolutionary War traitor, but Eggs Benedicts origins are a lot more complicated than they appear.
There are multiple stories about who first invented Eggs Benedict and one of the earliest was in the Eighteenth Century. Pope Benedict XII was obsessed with Eggs. He loved one Egg dish so much that he repeatedly ordered it on a consistent basis.
It was said that despite his illness, he still had cravings for the one Egg Dish he loved and his love for this Egg dish never diminished. From that point on, his name and the dish were bound to one another. Do you love just one Egg Dish and refuse to eat any other? Not me I’ll take Eggs Fried, Scrambled or Boiled. How about you?
Did you know there is another story that claims Eggs Benedict came about in 1894 when a Wall Street broker named Lemuel Benedict created Egg Benedicts in an attempt to rid himself of a hangover. He was staying at the Waldorf Hotel.
Lemuel Benedict ordered Buttered Toast, Poached Eggs, Bacon, and Hollandaise Sauce in hopes of concocting a remedy. The Chef at the restaurant, Oscar Tschirky, was so impressed with the dish that he added it to the menu and named it after Lemuel Benedict.
In 1967, yet another origin story was created for Eggs Benedict. A man named Edward P. Montgomery wrote a letter to The New York Times Magazine with information about the man responsible for Eggs Benedict prior to his death in 1920. He named Commodore E.C. Benedict as the inventor and that the recipe from his mother, thus further complicating the true origins of the dish.
Today, there are a plethora of ways to make Eggs Benedict that vary by location. Eggs Benedicts have seen a change from Canadian Bacon to regular Bacon and from English Muffins to Toast, but the concept very much remains the same. With the Brunch culture on the rise and food bloggers going strong in the modern age, Eggs Benedict is as popular as ever, no matter who actually created it.
National Eggs Benedict Day Activities
- If you have the means and the time today experiment with your own style of Eggs Benedict. You can use your favorite Toast or English Muffin, use flavored Bacon, and use your favorite brand of Hollandaise Sauces with Seasonings like Salt, White Pepper, and Cayenne Pepper. You can even change the name of your specific creation to put your signature on it.
- Hollandaise Sauce is a challenge unto itself. If you really want to gain an appreciation for the dish, take the extra step and learn how to make Egg Benedicts from scratch. It takes a Egg Yolk, fresh Lemon Juice, Butter, and Seasonings of your choice. Remember it might take some time to get you Eggs Benedict just right, but when you do it’ll be perfect just for you.
- If you’re not in the mood to make Eggs Benedicts for yourself that’s understandable, it’s a holiday after all. Go to a local restaurant that specializes in breakfast or brunch and act as if you’re a foodie. Try out the different styles of Egg dishes and rank them. Some of them include Eggs Florentine, Eggs Hemingway, and Eggs Blackstone. You might leave with a new favorite.
Facts About National Eggs Benedict Day
- The longevity of Eggs Benedict is attributed to the fact that substitute ingredients are easy to find in many different Countries.
- Hollandaise Sauce is one of the five mother sauces that provide the foundation for hundreds of different sauces.
- Did you know there’s a variation of Eggs Benedict made in honor of Pope Benedict XVI that uses German ingredients like Rye Bread and Sausage.
- Poached Eggs are Eggs that are cooked outside of the shell and yield more delicately cooked Eggs than cooking at higher temperatures.
- People constructed a narrative that because Eggs Benedict used Canadian Bacon and English Muffins, it was less American..
Why People Love National Eggs Benedict Day
- Eggs Benedict are one-of-a-kind. To put it simply, Eggs Benedicts are delicious. Eggs Benedicts feels unique in that it’s a combination of ingredients that makes breakfast time feel more special than the average meal. Eggs Benedict takes effort and that should be appreciated.
- Dinner and entrees may seem like the main star of the culinary world, but breakfast can be just as innovative. Many skilled Chefs have mastered the art of creating delicious morsels for people to enjoy, and their hard work should be recognized.
- National Eggs Benedict Day reminds us to think of breakfast and all the ways we can enjoy breakfast. Breakfast is considered the most important meal because it gives us the sustenance to be productive members of Society. Starting the day off right with a nice breakfast increases the likelihood that the rest of your day will go just as well.
Recipe for Eggs Benedict
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Hollandaise Sauce:
- 4 egg yolks
- 3 ½ tablespoons lemon juice, or less to taste
- 1 tablespoon water
- ⅛ teaspoon Worcestershire sauce
- 1 pinch ground white pepper
- 1 cup butter, melted
- 1 teaspoon hot water, or more as needed (Optional)
- 1/4 teaspoon salt, or to taste
Eggs Benedict:
- 1 teaspoon distilled white vinegar
- 8 eggs
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
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Directions
- To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
- To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Brown bacon in a medium skillet over medium-high heat.
- Toast English muffins on a baking sheet under the preheated broiler.
- To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Thank you,
Glenda, Charlie and David Cates
