||Eggs Benedict With Smoked Salmon
from The Regent Hotel, Berlin
Eggs Benedict consists of two slices of toast topped with a poached egg, bacon or ham,
and Hollandaise Sauce. In the U.S., the bread is usually English Muffin, elsewhere
brioche loaf or egg bread are used.
The dish was first popularized in New York City, but the exact origin is unknown. It was
invented either at Delmonico's in lower Manhattan in 1860, or at the Waldorf Hotel in 1894.
Common variations include:
- Eggs Benedict with smoked salmon (salmon substituted for the ham)
- Eggs Florentine (spinach substituted for the ham)
- Eggs Sardou (a New Orleans variation of Eggs Florentine
that uses artichoke bases instead of bread
- Hollandaise Sauce
- 4 pieces of ham or "Canadian Bacon" ("Canadian Bacon" is an American term used
for back bacon that is cured, smoked and fully cooked, trimmed into
cylindrical medallions, and thickly sliced.)
- 4 large eggs
- 1 tbsp white vinegar
- 4 3/4-inch-thick slices brioche loaf, egg bread or English Muffin, lightly
toasted. (American recipes usually use "English Muffins", small, round, flat,
yeast-risen, which is commonly sliced horizontally, toasted, and buttered.
- 2 tbsp chopped fresh dill or parsley, for garnish
- The trick to the perfect Eggs Benedict is careful coordination. Hot buttered
toasted bread, poached eggs, and a warm, creamy Hollandaise Sauce have to
all be ready at the same time.
- Poach the eggs: fill a large bowl with cold water, bring to a boil and add
the vinegar. Reduce heat to medium-low. Crack eggs open one at a time and
carefully slide to the simmering water. Cook until whites are set, about 3 minutes.
Using a slotted spoon, transfer 1 egg at a time to paper towels and keep warm.
- Prepare the Hollandaise sauce using this recipe.
- Assemble the dish: place 2 toasts on each plate. Top with ham or salmon.
Using a slotted spoon, gently transfer the poached eggs, 1 at a time, to each toast.
Spoon the sauce over. Garnish with the dill or parsley.
- YIELD: Serves 2
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Last updated: June 8, 2019