Orange Beach, Ala. – (OBA) – On April 16, food lovers across the country celebrate National Eggs Benedict Day, a tribute to one of the most iconic and indulgent brunch dishes in American cuisine. With its perfectly poached eggs, savory protein, toasted English muffins, and rich Hollandaise sauce, Eggs Benedict has long held a revered spot on breakfast and brunch menus.

A Dish with a Disputed Past

The true origin of Eggs Benedict is hotly debated, but a few stories stand out:

• Delmonico’s Delight: In the 1860s, LeGrand Benedict and his wife asked Delmonico’s Restaurant in New York City for something new. Chef Charles Ranhofer created a version he later published as “Eggs à la Benedick” in 1894.
  
  
• The Waldorf Cure: In 1894, Lemuel Benedict, seeking relief from a hangover, ordered a combination of toast, poached eggs, bacon, and Hollandaise at the Waldorf Hotel. The maître d’hôtel refined the dish and put it on the menu.
  
  
• Commodore's Legacy: Another tale credits Commodore E.C. Benedict, a wealthy banker and yachtsman, with passing down a family recipe of the now-famous dish.
  
  

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Modern Variations and Local Flair

Eggs Benedict has evolved well beyond its original form. Popular adaptations include:

• Eggs Florentine – made with sautéed spinach.
  
  
• Eggs Royale – featuring smoked salmon.
  
  
• Southern Benedict – swapping English muffins for biscuits and sausage gravy.
  
  

And along the Gulf Coast, where seafood is king, there's no better way to celebrate than with a coastal twist.

🦐 Seafood Eggs Benedict Recipe

Celebrate National Eggs Benedict Day with a taste of the coast! This recipe features buttery crab or shrimp and a lemony Hollandaise that complements the briny richness of fresh Gulf seafood.

Ingredients (Serves 2):

• 4 eggs, poached
  
  
• 2 English muffins, split and toasted
  
  
• 6–8 oz lump crab meat or Gulf shrimp, cooked and seasoned
  
  
• 2 tablespoons butter
  
  
• 1 teaspoon Old Bay seasoning (optional, for seafood)
  
  
• Chopped chives or parsley (for garnish)
  
  

Hollandaise Sauce:

• 3 egg yolks
  
  
• 1 tablespoon lemon juice
  
  
• 1/2 cup unsalted butter, melted
  
  
• Salt and cayenne pepper to taste
  
  

Instructions:

1. Prepare the Hollandaise:
   In a heatproof bowl over simmering water (double boiler), whisk the egg yolks and lemon juice until thickened. Slowly drizzle in the melted butter, whisking constantly until the sauce is smooth and velvety. Season with a pinch of salt and cayenne. Keep warm.
   
   
2. Sauté the seafood:
   In a skillet, melt butter over medium heat. Add shrimp or crab and season with Old Bay or a dash of salt and pepper. Cook just until warmed through.
   
   
3. Poach the eggs:
   Crack each egg into simmering water and poach for 3–4 minutes until the whites are set, but the yolks are still runny.
   
   
4. Assemble:
   Top each English muffin half with a spoonful of seafood, a poached egg, and a generous drizzle of Hollandaise sauce. Garnish with chopped herbs.
   
   

Whether you're dining out or cooking in, National Eggs Benedict Day is the perfect excuse to indulge. 

Bon appétit!