Tip: Read directions completely before preparing.
Ingredients:
1 English Muffin
1 slice Canadian Ham (other hams can be substituted)
1 poached egg
1 tablespoon Hollandaise Sauce (Click for recipe.)
Directions:
First place half a buttered English muffin at the bottom, then topped firstly with Canadian style bacon, followed by a perfectly poached egg and lastly, drizzled with a tablespoon of Hollandaise sauce. The recipe is below.
Tip: I love to top off my Eggs Benedicts with Pico de Gallo! Enjoy!
"The original Eggs Benedict dates back to 1894 when, it's said, a hungover Wall Streeter named Lemuel Bendict made his way along the buffet table at the newly opened Waldorf-Astoria (Fifth Avenue and Thirty-foruth Street), slapping bacon and poached eggs on buttered toast, then topping the lot with Hollandaise. Later, the Waldorf's formidable maitre d'hotel, Oscar Tschirky, fine-tuned the recipe, substituting English muffins for toast and Canadian bacon for ham. A second legend attributes Eggs Benedict to Delmonico's and Mrs. LeGrand Benedict, a regular there. Finding nothing to her liking one day, Mrs. Benedict huddled with the maitre d'hotel, who concocted the combo now known as Eggs Benedict. Which story is true? No one knows. But by 1912 Eggs Benedict had become so famous Underwood Deviled Ham built an ad campaign around its own unorthodox version."
---American Century Cookbook, Jean Anderson (p. 344)
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