Eggs Benedict

[cmccuist]

My favorite breakfast, but how are you supposed to eat it? The consistency of a poached egg is almost liquid. The ham is firm and the English muffin is just a little less firm.

So when you try and get all three of those cut and stacked on a fork, it's almost impossible. And the Hollandaise doesn't help matters either. The whole thing falls apart, slides around, and you end up trying to stack the components individually.

Talk about a first world problem!! Maybe I should try a spoon.

[legion]

I prefer Eggs Woodhouse.

[drkshdw]

Poach your egg medium instead of soft. Use Canadian bacon instead of ham. Butter the english muffin after toasting. All will yield a better eggs benedict that's easier to eat since the egg will be set, the meat will be tender and the muff soft.

[javadog]

Use a sharp knife to cut it, reassemble as needed on the fork with the help of the knife. Can't help you much more than that...

[scottmandue]

Replace the ham with crab cakes.

[GH85Carrera]

Just put it all in a blender and drink it.

[vash]

put the ham directly on the plate...then the muffin, and the poached egg on top.

if you want to get fancy, put a pat of sauce on each layer as a glue.

or..do a ham-hash. the broken up ham (and potatoes) will be easier to cut thru.

[scottmandue]

Sorry, sorry, sorry....

[cmccuist]

Originally Posted by drkshdw

Poach your egg medium instead of soft. Use Canadian bacon instead of ham. Butter the english muffin after toasting. All will yield a better eggs benedict that's easier to eat since the egg will be set, the meat will be tender and the muff soft.

Good advice. I used Canadian bacon when I made it yesterday, but I put two slices. I'll try poaching the egg longer and using a sharp knife instead of a fork per javadog.

[Shaun @ Tru6]

This is pretty simple when you realize that the layout of eggs benedict is for plate design purpose only. Yes, it would be easier to eat if the eggs were placed directly onto the english muffins with the hollandaise on top and canadian bacon to the side, alas, we can lay blame on the Canadians for creating round bacon vs the strips in the way that God intended. Bacon is probably the driving force for the theory of Intelligent Design, but I digress.

So with round muffins, English got those right, and round bacon (thanks Canadians ) and a round yolk can yield only one style of plating design even though the impenetrable bacon screws up maximum tasting value or MTV in favor of aesthetics.

At home, the solution is simple. Butter your english muffins, gently lay the poached eggs on top and then spoon some hollandaise on top. Place the canadian bacon to the side. When eating, simply break the yolk on the top and bottom so the golden liquid flows into the nooks and crannies of the muffin capturing it so that every mouthful is a bite of sunshine. You can, as you wish, cut a section of muffin-egg-sauce goodness away, leave it on your plate, then cut off a piece of bacon, spear it with your fork, then take that and spear the aforementioned muffin combo and eat. In this way you are getting everything together thereby maximizing your MTV and releasing the appropriate serotonin rush. Coffee and fresh squeezed orange juice are a must.

At a restaurant, just print this post out and give it to the waiter who will be happy to share with the chef and have your eggs benedict plated properly.

[vash]

this is the polar opposite of the "health thread"

[dafischer]

Originally Posted by Shaun @ Tru6

At a restaurant, just print this post out and give it to the waiter who will be happy to share with the chef and have your eggs benedict plated properly.

And pissed on properly, as well. I've never had an issue eating eggs benedict as served.

[RKDinOKC]

Doesn't the place setting include a spoon?

[vash]

i just destroy the thing..i chop it all up and stir.

i havent had EB in years tho..years and years.

[Rinty]

Originally Posted by javadog

Use a sharp knife to cut it, reassemble as needed on the fork with the help of the knife.

I just ask for a steak knife. Works well.

[911_Dude]

Originally Posted by Shaun @ Tru6

This is pretty simple when you realize that the layout of eggs benedict is for plate design purpose only. Yes, it would be easier to eat if the eggs were placed directly onto the english muffins with the hollandaise on top and canadian bacon to the side, alas, we can lay blame on the Canadians for creating round bacon vs the strips in the way that God intended. Bacon is probably the driving force for the theory of Intelligent Design, but I digress.

So with round muffins, English got those right, and round bacon (thanks Canadians ) and a round yolk can yield only one style of plating design even though the impenetrable bacon screws up maximum tasting value or MTV in favor of aesthetics.

At home, the solution is simple. Butter your english muffins, gently lay the poached eggs on top and then spoon some hollandaise on top. Place the canadian bacon to the side. When eating, simply break the yolk on the top and bottom so the golden liquid flows into the nooks and crannies of the muffin capturing it so that every mouthful is a bite of sunshine. You can, as you wish, cut a section of muffin-egg-sauce goodness away, leave it on your plate, then cut off a piece of bacon, spear it with your fork, then take that and spear the aforementioned muffin combo and eat. In this way you are getting everything together thereby maximizing your MTV and releasing the appropriate serotonin rush. Coffee and fresh squeezed orange juice are a must.

At a restaurant, just print this post out and give it to the waiter who will be happy to share with the chef and have your eggs benedict plated properly.

Well said, man!

[ltusler]

Fork in 1/3 of the muffin.
Cut off that third.
Cut off each side of fork.
Eat bite remaining on fork.
Stab remaining thirds and eat.
Repeat 2 more times.

[Shaun @ Tru6]

Originally Posted by 911_Dude

Well said, man!

Thanks. Next week we'll discuss how to properly put condiments on a hotdog. Sure, the mustard and whathaveyou look great on the top, thank French's Mustard's 1946 ad campaign for that, but by putting them in the bun first and laying the dog on top you are effectively creating a condiment vault, holding all that savory goodness inside for every bite. Advanced course will go over dos and don'ts of the Chicago style dog and how ketchup on a hotdog is a sin against God and its political ramifications.

[vash]

Originally Posted by Shaun @ Tru6

Thanks. Next week we'll discuss how to properly put condiments on a hotdog. Sure, the mustard and whathaveyou look great on the top, thank French's Mustard's 1946 ad campaign for that, but by putting them in the bun first and laying the dog on top you are effectively creating a condiment vault, holding all that savory goodness inside for every bite. Advanced course will go over dos and don'ts of the Chicago style dog and how ketchup on a hotdog is a sin against God and its political ramifications.

easy there!! lets just all stop putting soy sauce on white rice and call it good.

[rwest]

Originally Posted by Shaun @ Tru6

Thanks. Next week we'll discuss how to properly put condiments on a hotdog. Sure, the mustard and whathaveyou look great on the top, thank French's Mustard's 1946 ad campaign for that, but by putting them in the bun first and laying the dog on top you are effectively creating a condiment vault, holding all that savory goodness inside for every bite. Advanced course will go over dos and don'ts of the Chicago style dog and how ketchup on a hotdog is a sin against God and its political ramifications.

Shaun,

I’ll meet you halfway and only put ketchup and mustard on a regular hotdog. Brats and Polish only get mustard.

Rutager