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What makes a good brunch stand out from the rest are the Eggs Benedict. They have it all: delicious, nutritious, easy to make, and if you serve them over bread toasted with Extra Virgin Olive Oil from Spain, they will brighten up any day of the week. But where did this dish come from?
New York. End of the 19th century. Mr. and Mrs. Benedict visited the famous Delmonico’s restaurant in the Big Apple. “Don't you have anything new and different to suggest?”, they asked. The maître d' whipped them up a breakfast with poached eggs over a toasted English muffin and a strip of bacon, covered in Hollandaise sauce.
Regardless of where they came from, you need to give this recipe a try. You won't regret it.
Another option is to cook the eggs in a strainer to remove the excess water. Let cook for 3 minutes in water, which has been brought to its boiling point, but with the heat off so they do not break apart.