What does Benedict mean in Eggs Benedict?

There are various theories as to where the breakfast dish Eggs Benedict was created - and therefore who created its name. The most common legend says it was the brainchild of a patron at the Waldorf Astoria Hotel in New York City. A hungover Lemuel Benedict ordered a poached egg on toast with bacon and hollandaise sauce. The maître d’ Oscar Tschirsky liked the dish so much he put it on the menu and named it for Benedict.

Should eggs Benedict be runny?

Traditionalists will insist that Eggs Benedict should be served with runny poached eggs. However, in my opinion, whether your poached eggs are runny or well-cooked is personal preference.

Eggs Benedict with Salmon - A Well Seasoned Kitchen

Ingredients

Scale

Mustard Dill Sauce

2/3 cup half and half, plus more if needed to thin sauce
6 tablespoons olive oil
6 tablespoons Dijon mustard
5 tablespoons coarsely chopped fresh dill
4 teaspoons white wine vinegar
2 shallots, finely chopped

Smoked Salmon Eggs Benedict

6 English muffins, split in half
4 tablespoons butter
12 ounces smoked salmon
12 large eggs

Cook Mode Prevent your screen from going dark

Instructions

Mustard Dill Sauce

In a small mixing bowl, whisk together the half and half, olive oil, mustard, dill, vinegar, and shallot. Transfer to a glass jar, cover and refrigerate overnight to allow the flavors to blend.
Place sauce in small saucepan and warm over low heat, stirring occasionally. Add 1 to 3 teaspoons half and half if sauce is too thick.

Smoked Salmon Eggs Benedict

Toast the English muffin halves; spread with butter. Top each piece of toast with smoked salmon.
Place two halves on 6 individual plates and set aside.
Poach the eggs to desired doneness (See my step-by-step instructions on how to poach an egg).
Place an egg on top of smoked salmon.
Drizzle mustard-dill sauce over the top.
Serve immediately.

Notes

Make ahead: Mustard sauce can be made up to 3 days ahead, placed in a sealed container and refrigerated. Eggs can be poached the night before, placed in water, covered and refrigerated. Drop eggs in hot but not boiling water for a minute or so (no more) to reheat just before serving.

Author: From "Fresh Tastes from A Well-Seasoned Kitchen®" by Lee Clayton Roper
Category: Breakfast, brunch
Method: poaching
Cuisine: American