Eggs by Diane Toops

Author:Diane Toops
Language: eng
Format: epub
Publisher: Reaktion Books

Devilled eggs sprinkled with paprika.

Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins one each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce.

Lemuel Benedict, no relation to Mrs LaGrande Benedict, contradicted the origin of the recipe in the 19 December 1942 issue of the weekly New Yorker magazine’s ‘Talk of the Town’ column. He insisted that in 1894, when he was a broker on Wall Street, he went to the Waldorf Hotel in New York City suffering from a hangover. Looking for a cure, he ordered ‘some buttered toast, crisp bacon, two poached eggs, and a hooker of Hollandaise sauce’. The Waldorf’s legendary chef Oscar Tschirky was so impressed that he put the dish on his breakfast and luncheon menus, substituting Canadian bacon for crisp bacon and a toasted English muffin for toasted bread. George Rector, another prominent New York restaurateur, had the last word. In his recipe for Eggs Benedict he noted that ‘Good Hollandaise Sauce is undeniable proof that your husband has made a successful marriage.’

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