We all have that go-to dish – our culinary last resort when inspiration abandons us. Across manycultures, eggs feature prominently in these fallback meals. For brunch enthusiasts, Eggs Benedict reigns supreme a perfect trifecta of protein, carbs, and vegetables that satisfies in one delightful package.
The origin of Eggs Benedict comes from necessity mingled with serendipity. Its birthplace is believed to be New York City in the 1800s, where a regular patron of Delmonico’s Restaurant considered the oldest fine dining establishment in America named LeGrand Benedict found nothing appetizing on the menu and challenged the chef to create something new. This culinary innovation was eventually documented and published in “The Epicurean” cookbook some 120 years ago.
Another legend attributes the dish to Lemuel Benedict, an American stockbroker staying at the Waldorf Hotel, suffering from a severe hangover. Benedict allegedly requested a breakfast of buttered toast, bacon, poached eggs, and Hollandaise sauce a variation of the traditional English muffin and ham combination.
What has cemented this dish’s enduring popularity is its remarkable adaptability. The classic ingredients can easily be substituted with local alternatives. For those who appreciate freshly prepared food that’s quick to make while offering complete nutrition, this dish is nothing short of perfection.
