Eggs Benedict

Chef: Erina Nakiri
In the manga: Chapter 30
In the anime: Episode 13
Cuisine and type: American, Breakfast

Eggs Benedict is a dish made by Erina Nakiri for the Breakfast Buffet Challenge during the 92nd Tōtsuki Generation's Tōtsuki Friendship and Rapport Training Camp at the Tōtsuki Resort.

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.

Real-world dishes

Real facts

The origin of Eggs Benedict is still an ongoing debate in many theories. Among these theories are:
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.
In the early Eighteenth Century, Pope Benedict XIII was so fond of a particular egg dish, that he requested it very often.
It is also believed that Benedict XIII had an illness which contributed to his desire for the egg dish.
Karasumi is a food product made by salting mullet roe and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of sumi (inkstick) imported from China (Kara) for use in Japanese calligraphy. Karasumi is a high-priced delicacy and is eaten while drinking sake. It is a softer analog of Mediterranean Bottarga.

Trivia

This dish ranked 3rd in the first dish popularity Poll with 532 votes.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Official manga recipe

The Queen’s Eggs Benedict

Difficulty
Total time: 45 min
Hands-on: 45 min
Cost: ¥¥¥¥
Servings: 2

Equipmentfrying pan, pot, hand mixer, microwave

Tasterich, tangy

Ingredients

4 slices thick-cut bacon
4 eggs
1 l water
100 ml vinegar
4 egg yolks
80 g butter
2 tsp worcestershire sauce
2 tsp lemon juice
2 english muffins

Garnish

Parsley, to taste
Karasumi, to taste
Lettuce Leaves, to taste

Method

1
Pour water and vinegar into a pot and bring them to a boil, and then reduce the heat. Stir the liquid with a spoon to create a small tornado/whirl, and then crack one egg into it directly, and let it poach. After 2 minutes, scoop the egg out carefully with a slotted spoon and immediately place it in cold water. Repeat until all eggs have been poached.
2
For the hollandaise sauce, place the egg yolks into a double boiler, and while they are warming, mix them with a hand mixer and remove them once they reach room temperature.
3
Melt the butter in a microwave and split them into 4 equal portions. Slowly add them to the mixture and mix everything thoroughly. Add the worcestershire sauce, lemon juice, salt, pepper, and mix well to finish off the sauce.
4
Cut the bacon slices into quarters and cook them in a frying pan until browned on both sides.
5
Slice the english muffins in half, toast them, and then spread with some butter and top them with the bacon slices.
6
Gently dry a poached egg and place on top of the bacon slices. Drizzle some hollandaise sauce on top and top with some chopped parsley and grated karasumi. Place everything on a plate and decorate with a lettuce leaf on the side, and you’re done!