The Inn Crowd, hosted by Craig Case, and Chef Michael Hutchings welcomes Nina and Eric Phillips to The Inn Crowd cooking show. I know Eric from his association with the Santa Barbara Police Foundation, featured in a previous episode.
We filmed from their lovely home perched high above Montecito, California. The menu concept was suggested by the Phillips, breakfast for dinner. We had fun with the concept and bent the rules a little. Lox are an upscale breakfast dish. I decided to make "Russian Cigars" with caviar and a citrus salad. The entree was a twist on Eggs Benedict. My version is Lobster Benedict, with a rich, complex garnish. Dessert had to be waffles. Thinking it through, I remembered that I have a pizelle waffle iron. So...I made thin, crisp waffle wafers and layered them with a hazelnut praline ice cream and chocolate sauce. Breakfast for dinner accomplished.
Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.
Eggs Benedict, a little history lesson, from Wikipedia.
Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes ham or bacon – a poached egg, and hollandaise sauce. The dish was first popularized in New York City at the Waldorf-Astoria Hotel. Chef Ranhofer has that version in his 1922 cook book. Many variations on the basic recipe are served. There are conflicting accounts as to the origin of Eggs Benedict. 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 maître d'hôtel, 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.
Another claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict's recipe — by way of Montgomery — varies greatly from chef Ranhofer's version, particularly in the hollandaise sauce preparation — calling for the addition of "hot, hard-cooked egg and ham mixture".
Eggs Benedict with smoked salmon in place of Canadian bacon, also known as Eggs Royale
Delmonico's in lower Manhattan claims on their menu that "Eggs Benedict was first created in our ovens in 1860"
Then, there is the Egg McMuffin, the Benedict of the people. That was the brainchild of Herb Petersen, former add man for McDonald's and franchise owner of McDonald's restaurants in Santa Barbara. The now deceased Herb took the idea of a Benedict and simplified it for fast food. My clever friend, chef james Sly (Sly's in Carpenteria, CA) created a mini version for Herb Petersen for a reception. He toasted little rounds of brioche bread, topped it with an equally small slice of Canadian bacon. Added a poached quail eggs and the usual hollandaise.