Eggs Benedict is a staple of many brunch menus. Delicately poached eggs, thick slices of Canadian bacon, and rich Hollandaise sauce, all atop a toasted English muffin. Eggs Benedict may look difficult, but it can be fairly simple to make at home. The dish dates back to the very first restaurant in America, Delmonico's. In the 1860s, a wealthy regular ordered toasted English muffins topped with ham, poached eggs, and the chef's hollandaise sauce. Later, the recipe appeared in Chef Charles Ranhofer's 1894 cookbook The Epicurean.
To make four servings of Eggs Benedict, you'll need:
You'll also need a large pot for boiling water, a small saute pan, and a bowl with ice and water. The bowl of ice water serves as an ice bath for the eggs.
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