“How do you like your eggs?”
While I personally enjoy the taste of soft-boiled eggs seasoned with a little rock salt, I also appreciate the artistry and flavor that comes from other egg preparations. There was one time when I ate an egg sandwich (with low fat mayo), Spanish omelet and grilled sausages, and deviled eggs. But perhaps the most elaborate, and savory, or egg dishes I have tried is Eggs Benedict.
Now that Eggs Benedict Day is just around the corner (April 16th), people might wonder just what exactly is this egg preparation. Simply put, eggs benedict is made using half of an English muffin, topped with bacon or ham, poached eggs, and Hollandaise sauce. It was often a meal served to rich people, but has now become more accessible (plus it is pretty easy to make at home).
While the exact origins of this dish remain unknown, two people were credited to be the inspiration (or may very well be the creators) of it: Mrs. LeGrand Benedict in 1893, and Mr. Lemuel Benedict in 1894. There are still others making the claim, but these two so far stand out among the rest.
Eggs benedict are pretty much easy to make. It is a light snack that can be served during tea parties, or it can be prepared as a sort of appetizer or finger food during social events. And because this dish is very versatile, you can actually substitute other dishes to suit your taste.
There are many variations of eggs benedict. While we do often see the classical ones, there are others that are as interesting and as delicious as well.
Eggs Florentine ” is a dish that substitutes spinach for the ham. This is a healthier alternative for those who don’t like putting ham in the dish.
Eggs Montreal ” popular in Australia and New Zealand, this is made by substituting salmon for the ham. It is a nice seafood twist to the original.
Artichoke Benedict ” is another variation where a hollowed artichoke replaces the English muffin in the recipe.
Country Benedict ” sometimes known as Eggs Beauregard is an American version, where all the ingredients are replaced with an American biscuit, sausages, and country gravy. The egg used is commonly fried sunny-side up.