Eggs Benedict Eggs Benedict Eggs Benedict, also informally known as Eggs Benny, is a traditional American breakfast or brunch dish that consists of two halves of an English muffin topped with a poached egg, bacon or ham, and hollandaise sauce. The dish was first popularized in New York City. Many variations on the basic recipe are served. There are conflicting accounts as to the origin of Eggs Benedict. Delmonico's in lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860." One of its former chefs, Charles Ranhofer, also published the recipe for "Eggs à la
Separating eggs which makes separation difficult, it is best to begin with the freshest eggs available. Although many recipes require eggs to be at room temperature, it is easiest to separate eggs that are cold. Eggs that are at room temperature can be separated, but this requires greater caution to avoid breaking the yolk. One solution is to separate the eggs, cover them, and then allow them to come to room temperature. In this method eggs should not be allowed to sit too long because of the risk of bacteria growth. An alternate solution is to bring the bowl of egg whites