Eggs Benedict

Eggs Benedict — two poached eggs on toasted English muffin halves, each topped with a slice of Canadian bacon (or ham) and hollandaise sauce — is the most famous brunch dish in America and the preparation that elevated the poached egg from a hospital-food association to a luxury. The origin is disputed: the Waldorf Hotel (New York, 1890s), Delmonico's (New York, 1860s), and a socialite named Mrs. LeGrand Benedict all have claims. The dish's endurance is due to its architecture: the runny yolk, the salty ham, the rich hollandaise, and the crispy muffin create a bite that is simultaneously rich, bright, salty, and textured. New Orleans has its own egg tradition (Eggs Sardou, LA2-14); Eggs Benedict is the New York-national version.

A toasted, buttered English muffin half topped with a round of Canadian bacon (warmed in a pan) and a poached egg, draped in hollandaise sauce. The yolk must be fully liquid — when the egg is cut, the yolk flows into the hollandaise and the muffin below, creating a sauce-upon-sauce richness. The hollandaise — an emulsion of egg yolk, clarified butter, and lemon juice — should be warm, smooth, lemony, and just thick enough to coat.

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