Eggs Benedict

Eggs Benedict

Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs and Hollandaise sauce.


There are conflicting accounts as to the origin of Eggs Benedict, including:

  • 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 was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham and a toasted English muffin for the bacon and toast.
  • Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E. C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.
  • Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery’s claim by correcting that the “true story, well known to the relations of Mrs. Le Grand Benedict”, of whom she was one, was:

Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, dined every Saturday at Delmonico’s. One day Mrs. Benedict said to the maitre d’hotel, “Haven’t you anything new or different to suggest?” On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.

 Original Recipe Yield 4 servings

  • 4 slices Canadian bacon
  • 1 teaspoon white vinegar
  • 4 eggs
  • 1 cup butter
  • 3 egg yolks
  • 1 tablespoon heavy cream
  • 1 dash ground cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 4 English muffins, split and toasted
  1. In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  2. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
  3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  4. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  5. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
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Shrimp and Crab Gumbo

Gumbo is a native dish of Louisiana, and it is perhaps the most famous dish. Gumbo means, “all together” or “all at once” as in the expression gumbo ya-ya means everyone talking at once. The term evolved from the African “kingombo” or “ngombo,” okra, a vegetable used to thicken and flavor the dish.



2/3 cup oil or bacon drippings
Worcestershire sauce
1 cup flour
3 pounds okra, cut
3 large onions, chopped
2 cans (8 ounce size) tomato sauce
1 dozen raw crabs, cleaned
3 ribs celery, chopped
1 bunch green onions, chopped
6 cloves garlic, chopped
1 small bunch parsley, chopped
1/4 large bell pepper, chopped   
3 pounds raw shrimp, peeled                                                
2 pounds crab meat
2 quarts water                     
3 bay leaves                       
Salt and pepper, to taste
Tabasco, to taste

In skillet make roux using oil and flour. Cook until it is chocolate brown color. Add chopped vegetables and stir until wilted. Transfer to large gumbo pot (not iron, as iron will make okra turn black). Add water and bring to a boil. Add seasonings, okra, and tomato sauce. Boil for approximately 1 hour. Add crabs, green onions, and parsley; continue boiling for about 20 minutes. Add scrimp 2-3 minutes after crabs. Just before serving add crab meat and oysters. Serve over hot fluffy rice in gumbo bowls.

Variation: Omit okra or tomato sauce. Instead of seafood, use large hen, wild ducks, geese, turkey carcass, or other type meat. Cook until tender.

Serves 15.

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Peanut Butter Fudge


Click to see a close-up 

1 (14-ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
2 (6-ounce) packages white chocolate squares or white baking bars, chopped
3/4 cup chopped peanuts
1 teaspoon vanilla

1. Line 8-inch square pan with foil, extending foil over edges. Butter foil; set aside.

2. In large saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.

3. Pour into prepared pan; spread evenly. Cool. Cover and chill 2 hours or until firm. Use foil to life out of pan. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store covered in refrigerator.

Makes 64 pieces (about 2-1/4 pounds.)

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Cream Cheese Pie

This is a pie recipe that I am happy to share with you. It’s one of my best. I made it decades ago for my three young children; Stephen, Bruce and Linda. They liked it as well as I did. This pie is easy to make.


Basic Cream Cheese Pie (Mom's Cheesecake). Photo by Recipe Reader

Mix together:
1 pre-made graham cracker pie crust
1 pkg. (8-oz) regular cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla

Whip until stiff:
1/2 pint whipping cream
1/2 teaspoon vanilla
3 tablespoons sugar

Fold cream cheese mixture into whip cream mixture. Put in pie crust and chill.

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Sweet Peach Pancakes


1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
Pinch of fine sea salt
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted
2 tablespoons canola oil, plus more if needed
2 to 3 peaches, pitted and thinly sliced
Sorghum, cane or maple syrup, for accompaniment

Combine the flour, sugar, baking soda, cream of tartar and salt in a bowl. Combine the milk, egg, and butter in a large liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk jut until combined.

Preheat the oven to 300 degrees.

Heat an iron skillet over medium heat and lightly coat with canola oil. Add 2 peach slices, then ladle 1/4 cup of batter over the peaches for each pancake, cook only a few at a time.

Cook until the bubbles on top burst and the bottoms are golden brown, about 1 minute. Flip the pancakes and cook until golden brown, about 1 minute. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining batter, adding more oil to the pan as necessary. Transfer to a warmed serving platter.

Serve hot or warm with sorghum, cane or maple syrup.

Makes 16 pancakes.

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Old Fashioned Vanilla Ice Cream


Ice Cream Cone Wallpaper - ice-cream wallpaper


7 cups milk
5 eggs, beaten
1-1/2 cups half and half
2-3/4 cups heavy cream
2 cups granulated sugar
1-1/2 tablespoons corn starch
1-1/2 tablespoons vanilla
3/4 teaspoon salt

Mix the sugar, corn starch, and salt in a large saucepan over medium heat.

Slowly poor in the milk while stirring constantly.

Very slowly add the beaten eggs and continue to stir.

Reduce heat to low and cook until mixture thickens slightly.

Slowly add vanilla, half and half and heavy cream.

Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled. Remove from refrigerator.

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Cheese and Grits Casserole

     Grits are a common breakfast plate in the Southern US states where they are usually eaten with salt or cheese and never sugar unless you want a firm talking-to from the locals or an accusation that you don’t appreciate or understand the wonders of grits. Grits are also common, however, in East Africa where it is called Ugali and in southern Manchuria where it is called Gezi. The word “grits” is a derivative of the Old English word “grytta,” which means a coarse meal of any kind. No matter the name, grits are a wonderful and delicious way to start the day.
     Grits are basically coarsely ground corn that makes a sort of maize porridge. They are prepared simply by boiling the grits into a porridge or until enough water evaporates to leave them semi-solid, depending on your preference. 
4 cups boiling water
1 cup quick cooking grits
1/4 stick butter
6 to 8 ounces of shredded sharp cheese, according to taste
2 eggs
3/4 cup milk 
Bring water to boil, slowly add the grits, stirring until done, about 3 to 5 minutes. Remove from heat. Stir in butter and cheese and thoroughly melt. Place eggs in measuring cup and fill with milk to make 1 cup. Beat and add to grits mixture. Pour into greased casserole dish. Bake at 375 degrees for 30 to 40 minutes.

Serves 6 to 8.

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Mexican Queso Fruoles Dip


1 (15-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) package jalapeno Monterey Jack cheese, shredded
Tortilla chips

Combine refried beans and cream cheese with an electric mixer. Spread in an 8-inch round Pyrex dish. Sprinkle shredded cheese on top. Bake at 350 degrees for 20 to 25 minutes, until cheese is melted. Serve with tortilla chips.

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New Orleans Style Jambalaya

     New Orleans is famous for a lot of different meals – chief among them is the traditional rice dish known as Jambalaya. While various ingredients in Jambalaya can vary from chicken, sausage, seafood, or any mixture of the three, the bold flavor and perfect spice is always present. The Dictionary of American Food and Drink states that the dish was born late one night when a traveler arrived at a New Orleans Inn long after dinner had been served. According to the story, the inns cook, a man named Jean, was told to “balayez,” or “throw something together” to feed the man. The results were delicious and the name later evolved to “Jambalaya.”


2 pounds smoked sausage, 1/4 inch slices
1 large diced onion
1 medium diced green pepper
4 stalks celery, diced
1 clove garlic, diced
3 cups white rice
1 package dried onion soup
2 tablespoons Tabasco
2 tablespoons Worcestershire
Dash cayenne pepper
Salt to taste
5 cups water

Cook sausage until browned. Add onion, pepper, celery, garlic, and saute’ until tender. Stir in rice, soup mix and seasonings. Add water and cook until rice is tender, about 45 minutes.

Serves 6.

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