Eggs Benedict, Classic Or Dud?

Nothenkyew.

Wuss.

No wonder I love Eggs Benedict so much!

Bacon and eggZoR though wahey. I have been waking up very late recently so therefore haffing no breakfast and running out of the house going 'feck feck feck'.

The above does sound nice though.

1/4 cup of mayonnaise 1/4 teaspoon of seafood seasoning (Old Bay) Dash of Worcestershire sauce 6 oz. grated Havarti cheese Juice of one lemon 1/2 pound backfin crab meat (fresh, Atlantic Blue Crab -- accept no frozen or Asian substitutes) 4 pieces toasted English muffins 4 oz. thinly sliced country ham 4 eggs

Mix mayonnaise, seafood seasoning, Worcestershire sauce, cheese, and lemon juice in a medium mixing bowl. Blend together and gently fold in crab meat. Divide crab mixture into four equal portions and place on toasted muffins. Divide ham into four equal portions and place on top of crab mixture. Grill the muffins in order to heat up the crab mixture. Poach all four eggs and place on top. Serve with drawn butter over the top.

Yum.

Bacon? No, it's Canadian bacon which is used in proper Eggs Benedict. A roubnd shape like gammon.

Never apologize for your perversions -- they're a sign of your humanity. ;-)

* (Except when they run out of smoked salmon and try to fool you with poached salmon, which for all intents and purposes = dry tuna. I'm not having that.)

That must some seriously weird salmon as the decent unsmoked stuff tastes very different from any sort of tuna I've ever eaten.

2 eggs
Butter
One old boogie rock dinosaur
Lemon juice
2 Muffins
Hollandaise sauce
Parma Ham
Wild Rocket
Paprika
Pepper

Gently heat the Hollandaise in a saucepan and stir occasionally. Using a sharp knife, peel and dice Francis Rossi, wrap him in tin foil with a dash of the lemon juice and place him under a grill. Separate and place the muffins alongside Rossi to toast lightly (don’t forget to flip them). Crack the two eggs carefully making sure not to break the yolks and slowly poach them in already simmering fresh water. Grate Rick Parfitt using the finest grade on your grater and place the Parfitt granules in a small bowl. Remove the toasted muffins and lightly butter them – lay the fine strips of Parma ham on top. The eggs should be done to perfection in two minutes and forty seven point three nine eight one four seconds and should immediately be lovingly dried with a silk kerchief and placed on the muffins. Remove the Rossi from the grill and array the cubes in a ring around the edge of the plate. Douse the whole concoction in the piping Hollandaise and drop a few leaves of rocket on the top. Add pepper and paprika to taste. For the piece de resistance, sprinkle the Parfitt on last of all for a startling, tangy kick (taking care, of course, to remove any fine blonde hairs).

Here's a cheat way of how to make it.

2 egg yolks in the blender with salt pepper and a squeeze of lemon juice. Set the blender going then slowly pour in 250g of hot melted butter till the consistency is achieved..

classic
http://www.montedocasal.pt/images/photos/new/bubble_squeak_dish.jpg

anyway, thats the best! they do a great one at the old dispensary in camberwell, SE5

Classic.

I think I last had it in Dublin, round the corner from where THE REAL DIRTY VICAR lives.

I also always associate it with Carey for telling me about it, 2.2005.

The McDonald's Egg McMuffin was created by Herb Peterson, a McDonald's franchisee, in 1972. As a friend of Ray Kroc's, he knew that Kroc liked eggs Benedict. Peterson sought to create a "poor man's version" by replacing the hollandaise with a slice of American cheese. To cook the eggs, Peterson paid a local blacksmith $90 to make a batch of Teflon coated rings. Mainly due to the success of the Egg McMuffin, McDonald's had a monopoly on the fast-food breakfast market until the mid-1980s.

i had eggs benedict yesterday w/ artichoke hearts as a local preschool had a 4th of july parade down the sidewalk outside the window of the cafe i was at. it was awesome and the hollandaise sauce tasted like liquid butter.

liquid butter egg yolks and lemon?

all time classic dish! winning flavor combo!

Most classic with gravlax instead of bacon.

Slaving over a killer eggs benny for just yourself, as I have this morning, is one of those activities that's perfectly calibrated between glorious and pathetic. So much work and mess over a concentrated time period (esp. when you throw in sides and coffee)

My personal hollandaise sauce is two yolks, about a tablespoon of butter (melted), more lemon than is probably called for (biggest pet peeve with resto hollandaise: not enough lemon), a dash of cayenne, a dash of salt, and 1-1.5 teaspoons of dijon mustard. Fuck a double boiler, just use a saucepan on very low heat and be vigilant. I don't own a blender but I can't say I trust that method anyway.

I've only attempted to make Hollandaise once, which was compromised by realising last minute that the only vinegar I had in the house was raspberry vinegar. It didn't taste great.

I love eggs benedict but so often the muffin is disappointing -- or unnecessary.

I love the variability of the dish, and that I don't see a lot of strict "THIS is how it's done, no other way" hooey. Every layer has its variations except the egg, and I'm sure somebody has subbed out the egg for something else.

I omitted (forgot) the English muffin and found I didn't miss it! xp

Places in London have started replacing the muffin with sourdough toast and it's an abomination, impossible to eat without a really sharp knife and just texturally wrong.

I do sourdough toast Benedict at home*, but if I'm out I expect a white muffin toasted properly. It is rantworthy that the short-order breakfast cooks of the UK cannot manage this simple task.

*cooked ham, crab meat, smoked salmon, prosciutto, or the substitution of a Portobello mushroom for the muffin with the ham if you're feeling gluten-liberated, plus a scatter of pea shoots with the ham/salmon options (but not with the mushroom) are all viable Benedictine options.

Replacing the ham with bacon is not on either.

Canadian bacon - the round bit of the bacon rasher, cut thick - is an U&K part of proper eggs Benedict as served to Americans.