How to make Eggs Benedict

Eggs Benedict is a dish that consists of a half of a muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.

In an interview in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon and a hooker of hollandaise." Oscar Tschirky, the maître d'hôtel and legendary "Oscar of the Waldorf," was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham and a toasted English muffin for the bacon and toast.

Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.

Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery's claim by correcting that the "true story, well known to the relations of Mrs. Le Grand Benedict", of whom she was one, was:
Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, dined every Saturday at Delmonico's. One day Mrs. Benedict said to the maitre d' hotel, "Haven't you anything new or different to suggest?" On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.

However, the most likely origin of the dish is suggested in Elizabeth David's French Provincial Cooking, where she describes a traditional French dish named œufs bénédictine, consisting of brandade (a puree of refreshed salt cod and potatoes), spread on triangles of fried bread. A poached egg is then set on top and napped with hollandaise. Still, it is not clear how this dish would have migrated to America, where it became popular.[5] The combination of cod and eggs suggests it was a Lenten or meatless dish, and the use of salt cod suggests it could be as old as the Renaissance, when salt cod became more plentiful.

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[LordLoco87]

So much wasted white. :(

[tamick21]

@FunTrollin actually swirling is required when making eggs benedict, and from the looks of it he's done this more than once. And you can add that many eggs, what do you think restuarants do? add one at a time?

[hackiesk]

Vinegar is also great for washing windows!

[AliniumGaming]

water wasnt hot enough

[ninjafree9neasy]

@Puromobotboton nope. it helps keep them whole :]

[proxyflamer]

That looks perfect. Vinegar is not needed at all for poaching of the eggs.

[KESEE031]

LOOK NASTYYYYYYYYYYYYY!!

[celeby66666]

u should use vinegar to make the egg whole...

[Puromobotboton]

hi Wenarto, does really adding vinegar in the water make the eggs stick together?

[projecktchaos]

Nice

[cynerjii]

its a wrong method to cook the eggs!!

[DjLondon18]

"This is water".....i'm so glad you mentioned that because i was killing myself to find out what the fuck was in that pan -_-