I love a good eggs benedict and #nationaleggsbenedictday is April 16, 2021. Traditional eggs benedict is made with an English muffin, Canadian bacon, poached eggs, and hollandaise sauce. There is absolutely nothing wrong with that delectable combination, but you know I had to jazz things up a bit. There’s a bit of mystery as to where eggs benedict originated. Some say it came from Delmonico’s Restaurant in Lower Manhattan. Back in 1860, Mrs. LeGrand Benedict was bored with their menu and wanted something new. Chef Charles Ranhofer came up with Eggs Benedict. Leave it to a woman to speak her mind and get what she wants!  via GIPHY  The other version of the birth of egg benedicts belongs to a drunken night had by Lamuel Benedict. He ordered components (or similar components) of eggs benedict, at the Waldorf Hotel, and had himself a hangover meal. The maitre d’, Oscar Tschrisky, paid attention to this combination and suggested it be put on the menu. Tskhrisky worked at Delmonicos before his Waldorf days, so it’s all suspect to me. Regardless of who came up with it, I imagine that if eggs benedict originated out of a Black woman’s kitchen it would look like this… Tanorria cuts biscuits Tanorria selects perfectly cooked bacon strips When I hear English Muffin, I think BISCUIT. Why not, right? I’m always looking for a chance to pull out the cold butter, White Lily Flour, and my rolling pin. Biscuits are flakier and more tender and perfect for sopping up runny fried eggs and hollandaise. And while I genuinely enjoy Canadian bacon, let’s be honest with ourselves, thick-cut bacon is superior. Thick, fatty, and succulent. Canadian bacon can’t compete. Tanorria combines fresh lemon juice and egg yolks to prepare hollandaise. Tanorria whisks hollandaise sauce over a double boiler. Somebody’s Black grandma would totally cover this thing in some form of gravy. My sausage gravy from my Biscuits and Gravy recipe would be perfect, but whisking eggs and butter into submission is always a highlight of making eggs benedict for me. Let’s consider hollandaise gravy that we make with our pinky in the air.  via GIPHY  Poached eggs are great, but fried eggs are butter…wait…better. Lastly, if this is coming out of my kitchen, it’s getting a fried green tomato. If it’s coming out of any Big Mama’s kitchen, it’s getting a fried green tomato. Why? Cause black women in the kitchen are brilliant!   Tanorria slices green tomatoes for frying   I just so happen to have recipes for most of these individual components. You can find links to each of them, along with the fried egg recipe details below. Grab each one and get to work. Biscuit Benedict is the Saturday morning brunch meal you need to make for you and your friends after you’ve all gotten your vaccine. Let’s get back to brunch, y’all, and don’t forget the mimosas!   Biscuit Benedict Recipes: High Fat Buttermilk Biscuits Perfectly Cooked Bacon Fried Green Tomatoes Smokey Hollandaise Fried Eggs 4 eggs 3-4 tbsp butter 2 tsp kosher salt 1 tsp black pepper Heat a medium non-stick skillet (this will be the only time I ever encourage you to use a non-stick skillet) over medium-low heat. Once hot, work in batches and add 2 tbsp of butter to the pan and allow it to melt.  Crack one egg into a small prep bowl and slowly pour it into the hot skillet. Crack a second egg into a small prep bowl and slowly put it into the hot skillet next to the first eggs. It’s ideal if they are not touching. Place the lid on the skillet and allow the eggs to cook slowly for 3-4 minutes. Remove the lid and use a spatula to flip the eggs onto the other side—season both eggs with 1 tsp of salt and 1/2 tsp of black pepper. To cook the egg over-easy, cook it for 10-20 seconds on the second side. To cook the egg over-medium, cook the egg for 30-45 seconds on the second side. To cook the egg over-hard, cook the egg for up to 1 minute on the second side. Repeat to prepare the additional eggs.  Remove the eggs from the skillet with a spatula and place them on a plate or on top of your benedict. Bonus: Make these Salmon Patties to create a loaded Biscuit Benedict Paraphrased: Mannon, Grace (2018): Who’s to Thank for Eggs Benedict, Our Favorite Brunch Dish? Taste of Home https://www.tasteofhome.com/article/who-created-eggs-benedict/ All photos by Leah Rife Photography  

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