TIP OF THE DAY: Reinvent Eggs Benedict With These Variations
Since it was invented in the 1860s, Eggs Benedict has been a posh addition to the breakfast-lunch-brunch menu. It was created by the chef at a tony New York restaurant, Delmonico’s, for a wealthy customer, Mrs. LeGrand Benedict (here’s the history of Eggs Benedict).
The original recipe topped two toasted English muffin halves with round-cut slices of ham, poached eggs; and Hollandaise sauce. Over the years, the more conveniently-shaped Canadian bacon replaced the trimmed ham. The ham substitutions continued, gaining momentum among creative chefs in modern times. Why not create your own reinvention of Eggs Benedict for Mother’s Day or other special occasion? Select your options from these categories of ingredients: English Muffin Substitute |
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Note: You need a type of bread that will soak up the egg yolk. Pita, for example, doesn’t work here. Steer clear of regular pancakes and waffles. They take what should be an elegant dish to McGriddles territory. Ham/Bacon Substitute Similarly, fried eggs, sausage and gravy should remain their fine casual selves, and not be adapted into a Benedict-style variation. |
Portabella Eggs Benedict, a vegetarian option. Photo courtesy Mushroom Council. |
Hollandaise Sauce Substitute
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FOOD TRIVIA: THE HISTORY OF BRUNCH The term, a combination of breakfast and lunch, was coined in the U.K. in 1895 to describe “a Sunday meal for Saturday-night carousers.” This first reference in print was an article in Hunter’s Weekly (source). Brunch eliminated the need to rise early for breakfast. Instead of the conventional post-church early Sunday dinner, the new meal, served around noon, started with a course of toast, marmalade, tea. coffee and other breakfast foods before moving on to some heartier fare. And the rest is delicious history. |