Where I used to work in London, we had a cafe open for brek and a lady and I used to meet and partake there – one of the key breks I recall was Eggs Benedict but there was also Florentine. Something like that sets a person up for the day. They also did salmon scrambled into the egg.
Another event we liked was champagne breakfast by the river.
Back to the eggs, they need to be fresh for poaching [my favourite way of serving them, followed by boiled]. About has this on how to tell:
- Fill a deep bowl or pan with enough cold tap water to cover an egg.
- Place the egg in the water.
- If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh.
- If the egg stands up and bobs on the bottom, the air cell is larger and it isn’t quite as fresh.
- If the egg floats on the surface, it it should be discarded.
- A very fresh egg out of the shell will have an overall thick white which doesn’t spread much and the yolk will stand up.
- Grade AA eggs are the highest grade available. They cost more than other grades, but may be a good choice because of their high quality and longer shelf life.
- Store eggs in the refrigerator small end down in their original carton.
- Eggs which are a week or so old are easier to peel than very fresh eggs when cooked in the shell.
Just saw some exotic recipes and if I were entertaining [someone], that might be worth the effort. However, in a rushed morning going to work or whatever, this is dead easy to do:
I’d use Chuckles’s rolled up method though and might have salmon instead of bacon. Then it wouldn’t be Florentine, ho hum.
- Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs
- Eggs Atlantic or Eggs Hemingway (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom . This is also known as “Eggs Benjamin” in a few restaurants in Canada.
- Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava ) and hollandaise sauce.
- Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
- Eggs Sardou is a complex dish from Antoine’s Restaurant in New Orleans which originally replaced the English muffin and ham with artichoke bottoms topped with crossed anchovy fillets, and then, atop the egg and its hollandaise sauce was a dollop of chopped ham and a slice of truffle. A more widespread version of the dish starts with a base of creamed spinach, substitutes artichoke bottoms for the English muffin, and eliminates the ham.
- Americano Benedict replaces the English muffin with a pancake. Three strips of crispy bacon replaces the ham, the eggs are cooked to order, and the hollandaise sauce is omitted. Americano Benedict is served disassembled.
- Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
- Campfire Benedict replaces the English muffin, ham and hollandaise sauce with cornbread, bacon and barbecue baked beans. The poached eggs are replaced with eggs fried to choice.
- Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
- Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
- Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
- Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
- Eggs Chesapeake substitutes Crab cake for the ham.