My favorite meal when I am traveling is breakfast. I am always looking for a great eggs benedict. I am disappointed when this dish is not on the menu, though I can understand making it properly takes a bit of skill.
The basic form is a toasted English Muffin*, a layer of ham, a poached egg and hollandaise sauce. The primary variations are the underlying toasted bread, and the meat layer.
I am not a big fan of american biscuits or corn meal based breads for this. House made English Muffins often lack the texture of commercially made ones. The bread is not a deal breaker for me.
The meat layer is traditionally "canadian bacon" really ham. I have had some wonderful variations with smoked salmon, crab cakes, pulled pork, and shredded beef. It should be something that is enhanced by egg yolk. The key here flavor balance and enhancement, not overly dominating.
The one above I had at the Sheraton in downtown Phoenix. It was not the best. If featured house made corned beef. The beef was tough, stringy and overly salted and there was a lot of it. The eggs were over cooked, the yolks were firm not runny. It was disappointing.
I seldom make this dish at home. A perfectly poached egg takes practice and skill, I seldom am happy with mine. Hollandaise is a bit of work for one breakfast, though I think all of us should learn how to make it. The French have that right, you have master sauce making to be a good cook.
I will keep trying on the next trip.
* English muffins are more American than English. An English Crumpet would be close in structure and texture.
By far, I could easily live without all other meals and just enjoy breakfast. It's always been my favorite meal of the day.
ReplyDeleteBreakfast in bed?
DeleteI think I've only had eggs benedict once, and it may have just been that chef's work, but I found the sauce terribly rich, and I haven't tried the dish since. It's a long time since I've seen proper English muffins in a shop, and I can't even remember what you do with them. Toast them perhaps.
ReplyDeleteThe sauce is egg yolks, butter, and lemon, it should be hearty. And Yes, toast them, and let butter melt into the bubbles.
DeleteI used to love eggs Benedict. I don’t know why I lost my taste for it. It was my standard when out for breakfast.
ReplyDeleteThe next time you are in New York, we can find a good one.
DeleteI love a good breakfast out!
ReplyDeleteOne of our local places makes the best Corned Beef Hash topped with Eggs and served with a house made biscuit .... now I am salivating!
Breakfast bowls were a thing for a few years, all of the goodness together.
DeleteI enjoy a good Eggs Benny too.
ReplyDeleteA nice way to warm up on a cool spring morning.
DeleteAn English muffin* is a slang term for a solid punch in the diaphragm. Not really what you want at breakfast time.
ReplyDelete* - I just made this up.
You could work the poached eggs into your regimen.
DeleteI think that servings have gotten too big for breakfast/brunch. I couldn't eat that much and would have to take half home which can be a good thing if it reheats well...
ReplyDeleteThe USA is the land of giant portions.
DeleteThat does look like it has too much meat and if it was stringy, that would certainly be a turn-off for me. You are so right, a good hollandaise sauce is important. It goes on so many things. I love it over a roasted asparagus.
ReplyDeleteGetting the lemon right in the sauce really brings flavor.
DeleteWhen I first looked at that picture I was thinking that's a terrible Egg Benedict. And I correctly guessed the corned beef. Not so good. Sorry you were disappointed. We have a friend who decades ago accomplished the very best Hollandaise Sauce and does a great Egg Benedict. Too bad you didn't have her cooking breakfast for you!
ReplyDeleteIf the worst thing that happens in a trip, is a not great breakfast, life is good,
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