# Eggs benedict **URL:** \ **Category:** Cafe Society\ **Created:** [May 11, 2009, 1:52am UTC](https://boards.straightdope.com/t/eggs-benedict/495987 "2009-05-11T01:52:39Z")\ **Posts on this page:** 16\ **Page:** 3
**Author:** ![Marconi\_Schmeese](https://avatars.discourse-cdn.com/v4/letter/m/ea666f/32.png) [@Marconi\_Schmeese](https://boards.straightdope.com/u/Marconi_Schmeese)\ **Post date:** [May 12, 2009, 3:30am UTC](https://boards.straightdope.com/t/eggs-benedict/495987/41 "2009-05-12T03:30:20Z")
I like the version, too, with the artichoke cap? as the base - but I’ll eat any kind of eggs benedict… ---
**Author:** ![WarmNPrickly](https://avatars.discourse-cdn.com/v4/letter/w/d78d45/32.png) [@WarmNPrickly](https://boards.straightdope.com/u/WarmNPrickly)\ **Post date:** [May 12, 2009, 4:47am UTC](https://boards.straightdope.com/t/eggs-benedict/495987/42 "2009-05-12T04:47:26Z")
I’ve had a salmon benedict. I don’t think it was with hollandaise sauce though, it was some other sauce. I actually prefer my eggs benedict with semi-solid yolks. I don’t like them totally solid, but not super runny, just a little runny. ---
**Author:** ![DudleyGarrett](https://avatars.discourse-cdn.com/v4/letter/d/d9b06d/32.png) [@DudleyGarrett](https://boards.straightdope.com/u/DudleyGarrett)\ **Post date:** [May 12, 2009, 8:52am UTC](https://boards.straightdope.com/t/eggs-benedict/495987/43 "2009-05-12T08:52:54Z")
> [@Oslo\_Ostragoth](#): > > Anybody want to explain it to the dumb guy in the room? Are you honestly implying that I didn’t _get_ the joke? Seriously? ---
**Author:** ![WarmNPrickly](https://avatars.discourse-cdn.com/v4/letter/w/d78d45/32.png) [@WarmNPrickly](https://boards.straightdope.com/u/WarmNPrickly)\ **Post date:** [May 12, 2009, 11:40am UTC](https://boards.straightdope.com/t/eggs-benedict/495987/44 "2009-05-12T11:40:33Z")
No, I’m pretty sure that he didn’t get it himself and he was asking to be let in on it. ---
**Author:** ![DudleyGarrett](https://avatars.discourse-cdn.com/v4/letter/d/d9b06d/32.png) [@DudleyGarrett](https://boards.straightdope.com/u/DudleyGarrett)\ **Post date:** [May 12, 2009, 1:34pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/45 "2009-05-12T13:34:24Z")
> [@WarmNPrickly](#): > > No, I’m pretty sure that he didn’t get it himself and he was asking to be let in on it. Ah, good ole fashioned self-deprecating humor. That’s not too common around here, so I assumed he was just being inappropriately condescending… which of course IS common around here. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [May 12, 2009, 2:24pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/46 "2009-05-12T14:24:36Z")
Eggs Florentine (sort of a Benedict) English Muffins, toasted. Parma ham (or not) cooked spinach onions and mushrooms, poached eggs, mornay sauce. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 12, 2009, 3:32pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/47 "2009-05-12T15:32:06Z")
> [@chaoticbear](#): > > My favorite is with creamed spinach, there’s a name for it that escapes me (Sardou?) > [@Marconi\_Schmeese](#): > > I like the version, too, with the artichoke cap? as the base - but I’ll eat any kind of eggs benedict… [Eggs Sardou](http://www.gumbopages.com/food/breakfast/eggs-sardou.html), indeed. A New Orleans staple. ---
**Author:** ![Wile\_E](https://avatars.discourse-cdn.com/v4/letter/w/c37758/32.png) [@Wile\_E](https://boards.straightdope.com/u/Wile_E)\ **Post date:** [May 12, 2009, 3:41pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/48 "2009-05-12T15:41:35Z")
I love Eggs Benedict, too, and yes the yolks must be runny. I have tried different variations but the classic is still my favorite. Did anyone see the last season of Top Chef when the contestants had to make dishes for real top chefs that they would have chosen for their last meal. Wylie Dufresne chose eggs benedict and I think I might have to agree with it as a last meal choice but if it’s not done well it would be very disappointing. I would have voted to send that chef home for ruining the EB with the thin hollandaise. ---
**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\ **Post date:** [May 12, 2009, 3:46pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/49 "2009-05-12T15:46:45Z")
My favorite breakfast place occasionally has EB on special. They use ham steak (their ham is to die for, not that crappy processed “ham” steak you get a lot of places) and a spicy hollandaise. I eat it whenever I get a chance, which isn’t often, (un?)fortunately. I like the eggs medium - whites all set, yolks still runny. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [May 12, 2009, 7:25pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/50 "2009-05-12T19:25:11Z")
> [@FriarTed](#): > > _hangs head_ I didn’t know the egg yolks were supposed to be runny & have happily eaten many restaurant EB’s with semi-to-fully solid yolks. > > So, for a proper EG, HOW runny? Runny enough to saturate much of the English muffin, which is why it’s there. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [May 12, 2009, 7:27pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/51 "2009-05-12T19:27:28Z")
> [@Jackknifed\_Juggernaut](#): > > Speaking of eggs benedict, is there a particular meat that anyone prefers best. I usually get the standard (in NJ diners) with Canadian Bacon. But I’m always willing to try others. Taylor ham seems a logical alternative choice given your location. I expect many of the diners you frequent may stock it, too. > **[Pork roll](https://en.wikipedia.org/wiki/Pork_roll)** > > Pork roll is a processed meat commonly available in New Jersey and neighboring states. > It was developed in 1856 by John Taylor of Trenton, and sold as "Taylor's Prepared Ham" until 1906. > Although since then food labeling regulations require Taylor and all other manufacturers to label it "pork roll", people in northern New Jersey still refer to it as "Taylor ham". > The "Is it pork roll or Taylor ham?" question is a notable element of New Jersey culture, and the division over what name one Food p... ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 12, 2009, 8:10pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/52 "2009-05-12T20:10:53Z")
> [@Huerta88](#): > > Taylor ham seems a logical alternative choice given your location. I expect many of the diners you frequent may stock it, too. > > [Pork roll - Wikipedia](http://en.wikipedia.org/wiki/Pork_roll) I may be the only born and raised Southerner who knows what Taylor Pork Roll is. Love that stuff. ---
**Author:** ![JSexton](https://avatars.discourse-cdn.com/v4/letter/j/96bed5/32.png) [@JSexton](https://boards.straightdope.com/u/JSexton)\ **Post date:** [May 12, 2009, 8:13pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/53 "2009-05-12T20:13:24Z")
My local favorite is at Busick Court, where the benedict is served on a giant split croissant, with thick sliced ham, poached egg, and the hollandaise is topped with curry powder. SO GOOD. ---
**Author:** ![lokij](https://avatars.discourse-cdn.com/v4/letter/l/5e9695/32.png) [@lokij](https://boards.straightdope.com/u/lokij)\ **Post date:** [May 12, 2009, 8:46pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/54 "2009-05-12T20:46:27Z")
My wife’s favorite breakfast is my variation on egg’s benedict. I fill a crepe with a sliver of country ham, two poached eggs, two spears of steamed asparagus and cover with hollandaise with a dash of cayenne pepper. It’s pretty good. ---
**Author:** ![Markxxx](https://avatars.discourse-cdn.com/v4/letter/m/5daacb/32.png) [@Markxxx](https://boards.straightdope.com/u/Markxxx)\ **Post date:** [May 12, 2009, 10:41pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/55 "2009-05-12T22:41:30Z")
Some resturants won’t serve runny yolks. I love sunny side up eggs and I’ve been told they only serve scrambled or over easy with the yolks fully cooked. The OP sounds like an error but just so you know. ---
**Author:** ![mhendo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mhendo/32/3159_2.png) [@mhendo](https://boards.straightdope.com/u/mhendo)\ **Post date:** [May 12, 2009, 11:02pm UTC](https://boards.straightdope.com/t/eggs-benedict/495987/56 "2009-05-12T23:02:39Z")
> [@Markxxx](#): > > …or over easy with the yolks fully cooked. That’s an oxymoron. Over easy, by definition, has runny yolks. If the yolks are cooked fully, the eggs are over hard, or over well. [Previous page](https://boards.straightdope.com/t/eggs-benedict/495987.md?page=2)