Coast Cooking

Coast Cooking: Eggs Benedict for Brunch, anyone?

Let's do brunch as the focus of this week’s Coast Cooking blog, shall we? 

Did you know brunch is an American invention? It normally occurs on Sunday and is typically between 10 a.m. and 2 p.m. But you can have it any time you like, right? 

In this part of the world we do wonderful things for brunch: shrimp and grits, eggs Benedict, huge omelets, seafood salads, and variations on smoked salmon, to name a few popular ideas. 

But Eggs Benedict is probably at the top of the Brunch menu, don't you think? Where this dish comes from is not a certainty, but some claim it came from the Waldorf Hotel in New York City in 1894. 

BASIC EGGS BENEDICT

Poached eggs

Canadian bacon

English muffin

Hollandaise sauce

Toast the muffins with a good slather of butter, sauté the bacon, just to warm and slightly brown, make the hollandaise sauce and keep it warm in a bain Marie (a pot fitting inside another that is filled with hot water), poach the eggs in slightly simmering water with a little vinegar added. Plate the muffin, add the bacon, then the egg, and garnish with the sauce. 

Here are a few things you might want to try using: regular smoked bacon, thick cut ham, or even a filet of beef. Additional toppings you might want to try include sautéed shrimp, lump crab meat, a spicy homemade mayo instead of the hollandaise sauce or even a Béarnaise sauce. 

  Comments