National Eggs Benedict Day: History and 3 recipes to try at home
National Eggs Benedict Day is observed on April 16, every year. The day is about America's special dish which has a poached egg, an English muffin, and Canadian bacon on top of Hollandaise sauce.
Eggs Benedict has been a well-known dish since Pope Benedict XII's love for them in the eighteenth century. There are now numerous ways to prepare Eggs Benedict, but the basic concept remains the same.
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Eggs Benedict recipes
Check the Eggs Benedict recipes below.
1. Classic Eggs Benedict
INGREDIENTS: Unsalted butter, lemon juice, hot paprika, kosher salt, white distilled vinegar, egg yolks, English muffins, ham, chives, dill, flaky sea salt, and black pepper.
METHOD:
Melt butter until foamy.
Blend egg yolks, water, melted butter, lemon juice, and cayenne, add salt and pepper, and plastic wrap to make hollandaise.
Poach eggs by filling a medium pot with 3 inches of water, vinegar, and salt and simmering. Stir the water clockwise and crack an egg into the center. Check the eggs after 4 minutes and cook until the whites are set but the yolks are still runny. Drain and set aside.
Toast English muffins until crispy and golden brown.
Cook bacon or ham over medium-high heat for 6 minutes.
Serve English muffin halves with poached egg, bacon, hollandaise sauce, and seasonings.
2. Smoked Salmon Eggs Benedict With Capers recipe from Group Recipes.
INGREDIENTS: Water, sea salt, white vinegar, English muffins, eggs, smoked salmon, capers, paprika.
METHOD:
Bring water to boil in a medium saucepan. When water comes to a boil, stir and add the salt and vinegar. Reduce heat to a low simmer.
Gently lower eggs into simmering water, allowing them to set for 5-10 seconds before adding the second.
Toast English muffins and arrange smoked salmon on a plate and keep aside.
Cook eggs for two minutes, remove, roll spoon over paper towel, set eggs on top of smoked salmon/muffins, garnish with Hollandaise and capers.
3. Mushroom & Spinach Eggs Benedict recipe from TatseofHome.
INGREDIENTS: Pancetta, butter, mushrooms, shallots, garlic, balsamic vinegar, spinach, eggs, hollandaise sauce, English muffins, chives.
METHOD:
Cook pancetta until crisp, drain on paper towels.
Cook mushrooms, shallots, garlic, balsamic vinegar, spinach, and pepper in butter, and add some salt.
Bring water, vinegar, and eggs to boil in a large skillet.
Cook eggs until set and yolks are soft.
Whisk egg yolks, water, lemon juice, and butter, and add salt, and pepper until thick enough to coat a spoon.
Layer pancetta, mushroom mixture, egg, sauce, and chives, and serve.
