Eggs Benedict

Eggs Benedict, here with a tomato garnish

Eggs Benedict (from English Eggs Benedict ; also spelled Eggs Benedict ) are an American breakfast dish made of poached eggs on toast or halved English muffins with a slice of fried boiled ham or bacon and hollandaise sauce . In addition to the United States, the dish can also be found in Great Britain and other countries, and it is often a standard breakfast buffet in international hotels around the world.

variants

Eggs Benedict are prepared in numerous variations, such as: B. as:

• Eggs Blackstone with mixed bacon instead of ham and with tomato slices
• Eggs Florentine with steamed spinach instead of ham
• Eggs Atlantic , Eggs Hemingway or Eggs Royale with salmon or smoked salmon instead of ham (often found in Australia, New Zealand and Canada)
• Huevos Benedict with avocado instead of ham and with salsa in addition to the hollandaise sauce
• Eggs hussard with rusks instead of muffins and with bordelaise sauce
• Eggs Sardou , on artichoke bases and spinach leaves with hollandaise sauce
• Country Benedict or Eggs Beauregard with biscuits instead of muffins, a thin hamburger ( sausage patty ) and country gravy

Emergence

There are two versions of the history of the origins of Eggs Benedict:

• Charles Ranhofer invented Eggs Benedict for the financier LeGrand Benedict as head chef of Delmonico's restaurant in New York when he complained that there was nothing “new” for breakfast. Ranhofer's cookbook The Epicurean from 1894 also contains a recipe for eggs à la Benedick .
• The stockbroker Lemuel Benedict is said to have asked for a hangover breakfast in the New York Waldorf Astoria Hotel in 1894, which was then known as Eggs Benedict .

literature

• James Rizzi , Peter Bührer: My New York Cookbook. Whats cooking. 2nd Edition. Mary Hahn Verlag, Munich 1997, ISBN 3-87287-432-2 , p. 12.
• Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , p. 142

Web links

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