Eggs Benedict. Many variations on this traditional dish are available in some restaurants or locations. With the exception of the Egg McMuffin, none of them are as widely known as Eggs Benedict. Add asparagus or tomato, make it your own. I used sourdough bread instead of the traditional English Muffin. This was my first attempt ever to make Hollandaise Sauce without using a Knorr mix.
In case you really care:
* Artichoke Benedict replaces the English muffin with a hollowed artichoke.
* Country Benedict replaces the English muffin, ham, and hollandaise sauce with a biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
* Irish Benedict replaces the ham with corned beef hash or Irish bacon.
* Salmon Benedict (Also known as Eggs Montreal) replaces the bacon with smoked salmon.
* Seafood Benedict replaces the bacon with crab and/or shrimp and/or lobster.
* Veggie Benedict replaces the bacon with avocado and tomato.
* The McDonald’s Egg McMuffin was created by Herb Peterson, a McDonald’s franchisee, in 1972. As a friend of Ray Kroc’s, he knew that Kroc liked eggs Benedict. Peterson sought to create a “poor man’s version” by replacing the hollandaise with a slice of American cheese. To cook the eggs, Peterson paid a local blacksmith $90 to make a batch of Teflon coated rings. Mainly due to the success of the Egg McMuffin, McDonald’s had a monopoly on the fast-food breakfast market until the mid-1980s.
* Waffle Benedict replaces the English muffins with a full waffle. It is commonly topped with maple syrup in addition to the hollandaise.
* Eggs Benedict Arnold replaces the English muffin with a biscuit and the hollandaise with country gravy, and also cooks the poached egg longer, so that the yolk is fully cooked.
BUT MY FAVORITE: THE POPE BENEDICT