Where did eggs Benedict start
Eggs Benedict is a popular brunch/ breakfast dish that is believed to have originated in New York City in the late 19th century. There are a few different stories about how the dish came to be, but the most widely accepted version is that it was created by a man named Lemuel Benedict. According to the story, in 1894, Lemuel Benedict walked into the Waldorf Hotel in New York City and ordered "some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise." The Waldorf's legendary maître d'hôtel, Oscar Tschirky, was intrigued by Benedict's order and adapted it, substituting ham for bacon and an English muffin for the toast. He also added the hollandaise sauce to the dish, creating the classic version of Eggs Benedict that we know today. The dish became a popular breakfast item at the Waldorf, and soon other restaurants in New York City and around the United States began serving it as well. Today, Eggs Benedict is a staple on breakfast and brunch menus around the world.
Brunch and benedict The combination of brunch and Eggs Benedict has become particularly popular, as the leisurely and relaxed atmosphere of brunch is the perfect setting to enjoy this rich and indulgent dish. Brunch restaurants and cafes often offer a variety of different Benedicts, including variations like the Florentine Benedict (with spinach) and the Salmon Benedict (with smoked salmon). Brunch and Benedict have become such an iconic combination that many restaurants offer a special "brunch menu" that includes a variety of breakfast and lunch dishes, including Eggs Benedict, along with cocktails and other drinks. The popularity of brunch and Benedict shows no signs of slowing down, with new variations and twists on the classic dish continuing to emerge.
Where did hollandaise sauce orginate?
Hollandaise sauce is a classic French sauce that is typically made from butter, egg yolks, lemon juice, and a little bit of salt. Despite its name, the sauce is not actually Dutch in origin, but rather it is believed to have originated in France in the mid-19th century. There are a few different stories about the sauce's origins, but one popular theory is that it was created by a French chef named Louis Diat. Diat was born in 1885 in the Champagne region of France, and he went on to work as a chef in some of the most prestigious restaurants in Paris and London. According to Diat's own account, he created the hollandaise sauce in 1894 while working at the old Café de Paris in Monte Carlo. The story goes that Diat was homesick for the flavors of his native region, and he decided to create a sauce that combined the rich, buttery flavors of Béarnaise sauce with the light, tangy flavors of mayonnaise. Diat's hollandaise sauce quickly became popular with the restaurant's wealthy clientele, and it soon spread to other restaurants in France and around the world. Today, hollandaise sauce is a classic French sauce that is used to top a variety of dishes, including Eggs Benedict, asparagus, and fish.
Hollandaise sauce and Eggs Benedict are closely associated, as the sauce is a key component of the classic Eggs Benedict dish. Hollandaise is a rich, creamy sauce made from egg yolks, butter, lemon juice, and a little bit of salt.
To make Eggs Benedict, a toasted English muffin is typically topped with Canadian bacon or ham, a poached egg, and then covered in hollandaise sauce. The dish is often served with a side of roasted potatoes, fruit, or other breakfast foods.
The combination of the rich, creamy hollandaise sauce with the savory flavors of the ham or bacon and the runny yolk of the poached egg creates a delicious and indulgent dish that has become a classic of the breakfast and brunch menus.
There are many variations on Eggs Benedict, including the Florentine Benedict (which features spinach instead of the ham or bacon), the Crab Cake Benedict (which uses crab cakes as the base instead of the English muffin), and the Denver Benedict (which includes sautéed bell peppers and onions).
At 1908 you can get the Salmon Benedict, Country Benedict, Vegetarian Benedict
Salmon Benedict Shredded Norwegian salmon, pickled onions, capers, and two over-easy eggs on a toasted English muffin. Topped with house-made hollandaise .
Country Benedict Buttermilk biscuit and fried Red Bird chicken breast topped with country sausage gravy, and two eggs over-easy.
Vegetarian Benedict Avocado, spinach, tomato, and two eggs over-easy on a toasted English muffin.
Spinach Florentine Benedict Spinach with garlic nutmeg, two over-easy served on a toasted English muffin with house-made Hollandaise.
Classic Benedict Two over-easy eggs and ham steak on a toasted English muffin, topped with house-made hollandaise.
House-made polenta topped with two over-easy eggs, marinara, spinach, parmesan, and bacon crumbles, served with a side of smashbrowns.
Check out 1908 Uptown Eatery in Denver for a delicious Benedict today!