If you’re near a Fleming’s Steakhouse (there are locations nationwide), you can celebrate Father’s Day with Filet Mignon Eggs Benedict (photo #1).
It’s a meat-lovers riff on the classic Eggs Benedict, which is Canadian bacon, a poached egg and hollandaise sauce on an English muffin (photo #2).
Fleming’s Eggs Benedict has filet mignon, sautéed spinach and hollandaise on a round of baked brioche French toast.
You can go surf-and-turf with this recipe: Filet Mignon & Crab Eggs Benedict.
Or, turn America’s favorite food into Burger Eggs Benedict.
The original recipe from the 1860s is: toasted English muffins topped with a round of cooked ham “an eighth of an inch thick and of the same diameter as the muffins one each half.” A poached egg is placed atop each each muffin half, and the whole is covered with hollandaise sauce.
Here’s the history of Eggs Benedict.
Over the years, the ham was replaced with the newly-popular Canadian bacon; and since then, there have been an explosion of variations.
Just take a look at these and plan your own Signature Eggs Benedict.
EGGS BENEDICT RECIPES
Here are updated versions of the Eggs Benedict recipe.
Go All-American: Burger Eggs Benedict.
Ditch the carbs with Portobello Eggs Benedict.
Make it down-home: Corned Beef Hash Eggs Benedict.
Have some luxury: Surf & Turf Eggs Benedict (lobster and filet mignon).
Try a comfort food mash-up: Grilled Cheese Eggs Benedict.
How about Scandinavian: Icelandic Eggs Benedict, with smoked salmon and skyr.
 Filet mignon eggs benedict, with filet mignon instead of ham/Canadian bacon and an added touch of sautéed spinach (photo courtesy Fleming’s Steakhouse).
 Classic Eggs Benedict: ham, poached egg and hollandaise sauce on an English Muffin, garnished with chives and paprika (photo courtesy The Incredible Egg).
If you don’t see what you like, incorporate the substitutions of your choice for the English muffins, ham/bacon and hollandaise.
But tip your hat in homage to the original. Where would brunch be without it?
National Eggs Benedict Day is April 16th.
THE NIBBLE Blog – Adventures In The World Of Fine Food