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Brunch With
Elegant Simplicity
By John Havel

There are at least two stories about the original Eggs Benedict, though both date to 1890’s New York City. One story names Delmonico’s as the point of origin, in 1893. A Mrs. LeGrand Benedict was tired of the usual fare at the restaurant, and negotiated the new dish with the help of Chef Charles Ranhofer. The other story credits Mr. Lemuel Benedict, who requested toast, bacon, poached eggs, and a small pitcher of hollandaise to help treat a hangover one morning in 1894 at the Waldorf-Astoria.

Regardless of it's origin, Eggs Benedict is the reigning queen of the brunch. Rich as any European kingdom, this simple, elegant repast can elevate a gathering of commoners to an almost royal status. With four basic ingredients it's not hard to get it right.

The English muffins should be as fresh as possible. Don't use the frozen muffins you bought for Aunt Martha last summer. Tearing the halves apart with a fork or with hands, rather than slicing them, increases their surface area, and therefore also their flavor and absorbancy. More ... Cooking Articles


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