Eggs benedict is a classic breakfast dish that consists of a toasted English muffin topped with ham or bacon, a poached egg, and a creamy hollandaise sauce. While the traditional version is excellent on its own, but substitutions of various components can make add some flavorful variety.
But before we learn how to make a classic eggs benedict and an approach to some variations, let's explore where this delicious dish came from. Who invented it and why? The truth is, no one knows for sure. There are several conflicting stories about the origins of eggs benedict, each with its own claim to fame.
The Delmonico’s Story
One of the most popular stories traces the origin of eggs benedict to Delmonico’s Restaurant in New York City, which claims to be the first fine-dining establishment in the United States. According to this story, eggs benedict was created in the 1860s or 1890s (sources vary) for a regular customer named Mrs. LeGrand Benedict (or Benedick), who wanted something new for lunch. The chef, Charles Ranhofer, came up with the dish and named it after her. He later published the recipe for Eggs à la Benedick in his cookbook, The Epicurean12.
The Waldorf Story
Another story credits the invention of eggs benedict to a retired Wall Street stockbroker named Lemuel Benedict, who ordered it as a hangover cure at the original Waldorf Hotel (now the Waldorf-Astoria) in New York City in 1894. He asked for “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise”. The maître d’hôtel, Oscar Tschirky, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast (3).
The Commodore Story
A third story involves a letter written by Edward P. Montgomery to The New York Times food columnist Craig Claiborne in 1967. Montgomery claimed that he had received a recipe for eggs benedict from his uncle, who was a friend of Commodore E. C. Benedict, a prominent banker and yachtsman. According to Montgomery, Commodore Benedict had invented the dish himself and shared it with his friends. However, his recipe was quite different from the usual one, as it called for a “hot, hard-cooked egg and ham mixture” to be added to the hollandaise sauce.
The Verdict
So which story is true? It’s hard to say. There is no definitive evidence to support any of them, and there may be other versions that have been lost or forgotten over time. Perhaps eggs benedict was not invented by one person but evolved from various influences and traditions. What we do know is that eggs benedict has become a popular dish around the world, with many variations and adaptations to suit different tastes and preferences. Whether you prefer it with spinach, salmon, crab cakes, or something else, you can enjoy this dish knowing that you are part of a rich and mysterious culinary history.
Sources
Recipe Variation Ideas
Smoked Salmon
(Cold smoked salmon, pickled onions, fresh dill, and topped with an herb aoili)
Ahi Tuna Steak
(Pan seared ahi tuna, fresh dill, hollandaise)
Caprese
(Tomato and fresh mozzarella on a corn cake muffin)
Pulled Pork
(Pulled pork, herb aioli, cilantro)
(Shoulder bacon Benedict with fresh holidaise)
How to a Make Eggs Benedict
Eggs benedict may seem intimidating to make at home, but with some tips and tricks, you can whip up this delicious dish in no time.
Ingredients (for 4 servings)
4 English muffins, split and toasted
8 slices of ham or bacon, cooked
8 large eggs
2 tablespoons of white vinegar
Salt and pepper, to taste
For the hollandaise sauce:
3 egg yolks
1/4 cup of lemon juice
1/2 cup of unsalted butter, melted
A pinch of cayenne pepper
Salt, to taste
Instructions
To make the hollandaise sauce, whisk the egg yolks and lemon juice in a heatproof bowl over a pot of simmering water. Make sure the bowl does not touch the water. Whisk constantly until the mixture is thick and pale, about 10 minutes.
Gradually add the melted butter, whisking constantly, until the sauce is smooth and glossy. Season with cayenne pepper and salt. Keep the sauce warm over the pot of water, stirring occasionally.
To poach the eggs, fill a large skillet with water and bring it to a boil. Add the vinegar and lower the heat to a gentle simmer. Crack one egg into a small bowl and gently slide it into the water. Repeat with the remaining eggs, leaving some space between them. Cook for 3 to 4 minutes, or until the whites are set and the yolks are still runny. Carefully remove the eggs with a slotted spoon and drain on paper towels. Season with salt and pepper.
To assemble the eggs benedict, place two halves of an English muffin on each plate. Top each half with a slice of ham or bacon, a poached egg, and some hollandaise sauce. Enjoy!
Want to learn how to make some fresh hollandaise sauce - check out the recipe here!
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