Today we celebrate the favored breakfast or brunch dish-Eggs Benedict!
According to nationaldaycalendar.com, "Eggs Benedict consists of poached eggs with Hollandaise sauce and Canadian bacon or ham on English muffin halves.
There are two different stories as to how Eggs Benedict came to be.
In 1894 stockbroker Lemuel Benedict ordered “buttered toast, poached eggs, crisp bacon, and a side of Hollandaise” at the Waldorf Hotel. They were so impressed with the dish that they put it on the menu, substituting ham and English muffins in place of the bacon and toast.
In the early 18th century, Pope Benedict XIII liked an egg dish so much that he requested it time and time again. Many believe that Pope Benedict XIII had an illness that added to his desire for this particular egg dish, hence the name Eggs Benedict.
Some restaurants serve their own versions of Eggs Benedict. Mix it up by substituting the ham for salmon or corned beef. Add sliced tomatoes or steamed asparagus. Replace the English muffin with thick, crusty toast or thin, crisp bagels. There are so many ways to be creative in the kitchen. The important elements with Eggs Benedict are properly poached eggs and a perfect hollandaise sauce. When the yolk and sauce blend with all the other ingredients, this meal is divine."
In honor of today, here's a few ways you can pay homage:
📍Visit your favorite local restaurant and order up a plate.
📍Learn how to make the perfect poached egg and hollandaise sauce
📍Try this recipe: EGGS BENEDICT
INGREDIENTS:
Eggs
Salt & Black Pepper
Lemon Juice
Cayenne Pepper
Butter
English Muffins
Canadian Bacon
Water
Chives
Preheat air fryer to 400°F. (This is optional, cook time may take 1-2 minutes longer if you do not preheat the air fryer)
While the air fryer is heating, prepare the hollandaise sauce. Place 4 large egg yolks, salt and pepper, lemon juice, and a pinch of cayenne pepper in the bowl of a food processor (you can also use a blender or whisk by hand). Turn on the food processor and blend egg yolks until they have lightened in color and are a paler yellow.
With the top of the food processor open, slowly drizzle the melted butter (best if the butter is hot) into the egg yolk mixture with the machine turned on. Drizzle in the butter as slowly as possible. Once the butter is fully incorporated, continue mixing for about one minute (or longer if whisking by hand) until the sauce is fully incorporated and is slightly thickened. Set aside.
Open up the English muffins and place them in the air fryer basket (it shouldn’t make a difference if they are face up or face down.) Place the slices of Canadian bacon into the basket as well (you can do this in batches or all at once, depending on the size of your basket.)
How To Poach Eggs In Air Fryer: Place the basket into the air fryer and cook at 400°F for 2 minutes or until the bread is toasted and the Canadian bacon is heated through. Remove items from the basket and set them aside (keep warm if possible).
To “poach” the eggs, place heat-safe mini ramekins or small glass bowls into the air fryer basket. Spray the bowls with non-stick cooking spray and fill each with 2 tablespoons of water. Crack an egg into each bowl. Cook in the air fryer at 360°F for about 4-5 minutes.
Meanwhile, assemble each piece of Canadian bacon on top of each toasted English muffin. When the eggs finish cooking, use a small spatula to lift the egg from any remaining water and turn it upside down over the Canadian bacon. (If you’ve used a small rounded bowl, you should have a nicely domed shape that looks close in shape to a traditional poached egg.)
Top each tower with hollandaise sauce and sprinkle with chives for garnish. Serve immediately.
📍Try this BONUS recipe: BAKED EGGS BENEDICT
INGREDIENTS
Lemon-Butter Sauce
1-2 lemons
1/2 cup (1 stick) butter, cut into eight slices
Benedict
4 whole English muffins, split in half
1 package (8 ounces) sliced Canadian bacon
4 ounces cream cheese, softened
1 3/4 cups half and half
10 eggs
1/2-3/4 teaspoon cayenne pepper
1 tablespoon snipped fresh parsley
DIRECTIONS
Preheat oven to 400°F. Cut English muffin halves into 3/4-inch pieces using Chef's Knife; arrange in a single layer on flat Baking Stone. Bake 10-12 minutes or until lightly toasted. Remove from oven; place muffin pieces into (12-in.) Skillet. Dice Canadian bacon into 1/2-inch pieces; sprinkle over muffin pieces and set aside.
Reduce oven temperature to 350°F. Meanwhile, in Stainless (4-qt.) Mixing Bowl, whisk cream cheese until smooth using Stainless Whisk. While continuously whisking, gradually add half and half; whisk until smooth. Whisk in eggs and cayenne pepper. Carefully pour egg mixture into Skillet. Bake 18-22 minutes or until center appears nearly set when gently shaken (internal temperature should be 160°F); remove from oven and let stand 5-10 minutes. Sprinkle with parsley.
Meanwhile, for lemon-butter sauce, zest lemon using Microplane® Adjustable Fine Grater to measure 2 teaspoons zest. Juice lemons using Juicer to measure 1/4 cup juice. In (2-qt.) Saucepan, combine lemon zest and juice; cook over medium heat 2 minutes or until lemon juice reduces by half. Reduce heat to low. Whisk in butter slices, one at a time, whisking after each addition using Silicone Sauce Whisk until butter is melted and sauce is smooth.
To serve, cut Baked Eggs Benedict into wedges using Small Nylon Turner. Drizzle each serving with lemon-butter sauce.
Yield:
12 servings of 1 wedge
12 servings of 2 teaspoons sauce
Nutrients per serving:
Calories 320, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 230 mg, Carbohydrate 12 g, Protein 12 g, Sodium 430 mg, Fiber less than 1 g
Your Pampered Chef Cook's Tips:
Canadian bacon is a lean smoked meat that is closer in kin to ham than regular bacon. Thickly sliced deli baked ham can be substituted for the Canadian bacon, if desired.
Coated Chef Knife #100838
12” (30-CM) Signature Nonstick Skillet #2737
Stainless Steel Mixing Bowl Set #1735
Stainless Steel Whisk #2475
Microplane Adjustable Fine Grater #100481
Citrus Juicer & Zester #100361
2-Qt (1.9-L) Brilliance Nonstick Sauce Pan #100733
Silicone Sauce Whisk #100483
Small Nylon Turner #2438
Don't have these items on hand, don't panic. Pick them up here⬇️
ACTION STEP: Whip up this classic breakfast or brunch egg dish, invite a few friends and family over, and let me know in the comments how it turned out, or Kick your kitchen up a notch by booking your cooking show here: