A true American dish likely created in New York City (either by a retired Wall Street stock broker Lemuel Benedict at the Waldorf Hotel, or one of a host of other individuals, depending on which origin story you believe), Eggs Benedict is indulgent comfort fare, oft affiliated with the country club set and lazy, dawdling Sunday brunches.
National Eggs Benedict Day is April 16 and Benjamin Steakhouse has a bang-up version to celebrate the “holiday” on its Sunday brunch menu. They’ve also shared the recipe below.
(Recipe courtesy Benjamin Steakhouse, White Plains)
For the Hollandaise:
4 egg yolks
3 cups clarified butter*
1 dash Tabasco
2 Tbsp lemon juice
Sea salt to taste
For the Steak:
USDA prime filet steak, cut 1 ½ inches thick
Salt and pepper to taste
For the Egg:
2 capfuls of white vinegar
¼ cup of salt
Chives for garnish
*To make clarified butter
Melt 2 pounds of unsalted butter in a saucepan. Once it’s melted, allow it to continue to heat until it comes to a gentle boil. A foam will appear and then sink to the bottom. When the bubbling calms, pour the liquid through a cheesecloth or coffee filter to remove the brown bits.
Put a metal mixing bowl inside of a larger pan. Add enough boiling-hot water to reach halfway up the side of the mixing bowl. Pour the egg yolks into the bowl. Slowly whisk the clarified butter into the egg yolks until thick. Add the salt, lemon juice, and Tabasco to taste.
Season steak and grill at high heat for two minutes a side.
Boil a half a gallon of water with white vinegar and salt. With the water at a simmer, crack in the eggs and poach for 4 minutes.
Place toasted English muffin face up. Top with the grilled filet, poached egg, and dress with the hollandaise and garnish with chives.
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