April 16 – National Eggs Benedict Day
It took my father almost 60 years of his life before he ever tried Eggs Benedict. He’d always had his eggs rather plain: fried and in between two slices of Italian bread, sometimes with a smidgen of ketchup. But after watching the previous season of MasterChef on Fox, where home cooks compete to be named the best with such judges as Gordon Ramsay, he learned the inner-workings of the Eggs Benedict from a challenge aired on the show. After finding out what makes a Benedict, he had to try it for himself, and now he loves the stuff!
If you don’t already know, an Eggs Benedict is typically a breakfast dish served with poached eggs, ham, and Hollandaise sauce, all in between the two halves of an English muffin. The variations on Eggs Benedict are many, including replacing the ham for bacon, adding spinach (which becomes Eggs Florentine), and even replacing the English muffin for a hollowed out artichoke! There are a few conflicting stories on how the Eggs Benedict came to be, all of which are noted on its Wikipedia site. But what all of them agree upon is that Eggs Benedict–whether created at the Walforf Hotel in 1894, by a yachtsman in Westchester, or in Delmonico’s (because all dishes were inevitably created at Demonico’s)–is a New York City invention! 😀 So however you eat your Eggs Benedict today, enjoy them with the knowledge that your city had this internationally-known breakfast first. \o/
For an interesting take on the Eggs Benedict, try out Cafe Orlin in the East Village. Their brunch menu boasta a number of Benedicts and its variations, including one that gets rid of the ham altogether and substitutes it with Norwegian smoked salmon. I personally love a salmon Eggs Benedict: the saltiness of the salmon acts much like the ham to cut through the acidity of the hollandaise and the rich fattiness of the egg yolk, but it’s much lighter than Canadian bacon ever could be. The mildly fishy taste to smoked salmon works really well with the hollandaise. And honestly, if I see smoked salmon on the menu, I’m never going to turn it down 😛 There’s also Eggs Blackstone, their most popular Benedict, which replaces the ham with bacon (can’t even go wrong with bacon) and adds slices of sauteed tomatoes to the mix. Definitely the place to get a decently-priced, easygoing Eggs Benedict brunch, no matter what your Benedict style.
41 St. Marks Pl (between 2nd Ave & 1st Ave)
“Great prices on classic American entrees and Middle Eastern breakfast meals. Try the Eggs Blackstone, which includes poached eggs with hollandaise, roasted tomato, bacon and home fries.”–10 Best
Some reviews from Yelp.com:
“This is my go to brunch spot because they have the best eggs benedict! Something about the biscuit, canadian bacon, perfectly poached eggs, and the best creamy hollandaise sauce really works. It also comes with a perfect tiny glass of freshly squeezed orange juice. A glass of orange juice that almost made me go out and buy a juicer!”–Emily W.
“$12 limited brunch special includes your choice of entree, cappuccino or tea and orange juice. the OJ was freshly squeezed, and I couldn’t have asked for a better cap, which was a segafredo brand (when I least expected it to be any good). For my entree, I couldn’t resist the salmon eggs Benedicte. Though I can tell you I flip flopped between a few things here and there.. everything on the menu looked stellar. The eggs were poached to perfection, the hollandaise was light and fluffly… the potatoes were crisp & seasoned amazing…. the harissa served here completely made the dish. Every bite was worth savoring for more, until I realized I had finished it. Even the portion was the perfect ratio.”–Brittany H.
Make sure you check out the updated NYC Food Holidays Map to find this most recent holiday!