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Eggs Benedict

post #1 of 58
5/1/08 at 8:54pm
Thread Starter 
Do you like them?

I cooked some today with Black Leghorn Bantam Eggs ("The characteristics of the Bantam egg are also a little different to a Black Leghorn hens' egg as they are much creamier in taste with a denser yolk. As the Bantam egg is half the size of a standard hens egg this gives them a high ratio of yolk to white, which makes them superb for baking.") With some wafer thin honey roast ham, on a toasted muffin and fresh hollandaise. A bit of salt and pepper completes this IMO excellent dish.
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post #2 of 58
5/1/08 at 10:47pm
You know, I was just thinking about how much I really want eggs benedict earlier today. This means I have to go somewhere and order it for breakfast tomorrow.

Thanks for reaffirming my impulse!
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post #3 of 58
5/1/08 at 11:13pm
Honestly I've never had it, have always wanted to try it though.
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post #4 of 58
5/1/08 at 11:17pm
Eggs benedict is the best thing you can have for breakfast.
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post #5 of 58
5/1/08 at 11:19pm
i'n gonna follow your advice tomorrow.
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post #6 of 58
5/2/08 at 12:43am
Eggs Benedict area god send, how ever I find if I buy them, they alwasy put too much viniger in the water for the eggs and it just taste tacky.
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post #7 of 58
5/2/08 at 2:49am
Eggs Benedict.....uuummmmmmm.... I love it! Unfortunately, it is one of those dishes that can be extremely dreadful when it is screwed up by a short order fry cook with one tooth in his head!
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post #8 of 58
5/2/08 at 6:07am
Love them, but cant be bothered to do them at home and dont seem to make it out to brunch enough these days

K
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post #9 of 58
5/2/08 at 6:24am
+1 anything with poached eggs is a recipe for disaster in the wrong hands. Eggs Benedict or the equivalent with salmon, crab or whatever else is always what I try at any new breakfast place I haven't tried before. If they fail that, I just don't go back.

P.s. RIP Minnie's (Seattle diner that closed) Eggs Monroe on English muffin with Dungeness crab & capers
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post #10 of 58
5/2/08 at 7:44am
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post #11 of 58
5/2/08 at 12:43pm
Quote:
Originally Posted by Orsini View Post
Unfortunately, it is one of those dishes that can be extremely dreadful when it is screwed up by a short order fry cook with one tooth in his head!

this is so true. I love eggs benedict so much that i'm afraid to order it because i've been disappointed so many times. I can't believe how hard it is for most cooks to properly poach an egg, let alone whip up a decent hollandaise. I'll slice open the egg and if it doesn't bleed I send it back.

I love it with bacon instead of ham and a slice of tomato. sometimes you even put a slice of mild white cheese over the english muffin,,,

Best I've ever had:

Brennan's, New Orleans

Brail's, Eugene, OR (weird, because it's a korean-american type greasy spoon place, but there's one cook who only makes this on sunday and if you don't get there by 10am you're SOL)
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post #12 of 58
5/2/08 at 12:53pm
Definitely one of the Holy food items.

It's the hollandaise that makes it or breaks it. Gotta be made with real clarified butter and real egg yolks.
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post #13 of 58
5/2/08 at 1:12pm
I love the Eggs Benedict from here: http://www.eggspectation.ca/
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post #14 of 58
5/2/08 at 1:18pm
Indeed a fantastic breakfast dish. Agreed, it is the sauce that will make the dish...or make you sick, as it has all the stuff to grow nasty bugs fast! I like some of the various Italian hams as the meats.
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post #15 of 58
5/2/08 at 1:23pm
Quote:
Originally Posted by Alter View Post
Definitely one of the Holy food items.

It's the hollandaise that makes it or breaks it. Gotta be made with real clarified butter and real egg yolks.
I waver on this. While Hollandaise made with 100% clarified butter is great, I actually prefer to add back in a little bit of the milk solids form the clarifacation to give it a buttery taste on top of the richness. The clarifacation process gets rid of anything that can burn, but it also gets rid of a lot of the taste.
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