Eggs Benedict Quotes

“EGGS BENEDICT
It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America.
However, Eggs Benedict alone can hardly be called an original dish.
Where's the surprise?
Still, faced with such beauty...
... I can't help but want to take a bite.
AAAH!
A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness!
Wait, no. That isn't all.
There is a greater depth to the flavor than that. But from what?
Hm? What is that golden powder I see?
AH!
Karasumi!
You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan*
I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk...
... that created such a deep and robust flavor!”
― Yuto Tsukuda, 食戟のソーマ 4 [Shokugeki no Souma 4]

“ Wait a minute...
that dish.
I've seen it before!
It's the Tempura-Egg Rice Bowl he served me before!
"Now, I've made two servings of this. One for you, of course, Book Master.
The other one... how about you taste it, Nakiri."
"Yukihira?"
"Don't confuse this for the dish I served you that other time.
See, that old dish wasn't enough to make you say it was good...
... so I've been secretly working on some new twists I could add to it.
Eat!
Erina Nakiri!
Dig in. I call it my Soma-Style...
... Eggs Benedict over Rice...
... fit for a Queen.”
― Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

“ This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it.
That's a decidedly Japanese twist on a typically very European sauce!
The heavy savoriness of thick sliced pork grilled to a crusty golden brown...
... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice!
Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside!
Instead of freezing it, he must have poached the egg before deep-frying it this time!
The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked!
To batter and deep-fry a poached egg that delicate without crushing it...
... you'd need skill and a touch bordering on the superhuman!
Just how much has he trained?! How hard has he practiced...
... to make this single dish?!
"Sure does take you back, doesn't it? This Eggs Benedict.
I switched the muffin out for some seasoned rice, a family-restaurant staple.
Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.”
― Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

“She dipped a clean pinkie into the hollandaise in the bowl. It coated her finger like a sheath of yellow velvet. Despite her nerves, she plated swiftly and surely. She lifted the poached eggs clear from the shimmering, hot water with a safecracker's touch, laying each one with infinite care in place on top of its foundation of English muffin and Canadian bacon. Silky drizzle of hollandaise, sprinkle of fresh parsley, grind of black pepper, framed with creamed spinach, dusted with paprika. Done.”
― Brian O'Reilly, Angelina's Bachelors

“PIBIL EGGS BENEDICT

1 English muffin
2 slow-poached eggs
4 ounces pulled pork, cochinita pibil-style
A pinch of chopped cilantro

FOR THE HABANERO HOLLANDAISE:
2 habanero chilies, deveined and seeded
3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1/2 cup butter”
― Adi Alsaid, North of Happy