Eggs Benedict
Dubbed The Queen of Breakfast, this dish is a beautiful gem amongst the rubble of other egg dishes. Cooked to perfection by the tried-and-true classic recipe, Erina added a secret weapon to it: Karasumi powder to further enhance the egg theme. One bite will instinctively cause servility to Erina. Video: https://www.youtube.com/watch?v=qzzx28-d5jw
Nutritionper 100 gāŗ
Ingredients
| ā | Poached Egg |
| ā | Bacon |
| ā | English Muffin Bun |
| ā | Karasumi Powder (dried mullet roe) |
| ā | Hollandaise Sauce |
Instructions
Real Facts: The origin of this dish is still on debate in many theories, among these theories are: ā¢ In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise." Oscar Tschirky, the famed maĆ®tre d'hĆ“tel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.[1] ā¢ In the early eighteenth century Pope Benedict XIII was so fond of a particular egg dish, that he requested it very often.