I like the version, too, with the artichoke cap? as the base - but I’ll eat any kind of eggs benedict…
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.
Are you honestly implying that I didn’t get the joke? Seriously?
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.
Eggs Florentine (sort of a Benedict) English Muffins, toasted. Parma ham (or not) cooked spinach onions and mushrooms, poached eggs, mornay sauce.
Eggs Sardou, indeed. A New Orleans staple.
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.
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.
Runny enough to saturate much of the English muffin, which is why it’s there.
Taylor ham seems a logical alternative choice given your location. I expect many of the diners you frequent may stock it, too.
I may be the only born and raised Southerner who knows what Taylor Pork Roll is. Love that stuff.
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.
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.
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.
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.