eggs Benedict
Jump to navigation
Jump to search
English
[edit]
Alternative forms
[edit]Etymology
[edit]Disputed. Likely from the given name or family name Benedict,[1] with several individuals suggested as a possible eponym.[2] A less common surmise suggests borrowing from French oefs bénédictine (“Benedictine (nuns’) eggs”).[3] Attested since 1898.
Noun
[edit]eggs Benedict (countable and uncountable, plural eggs Benedict)
- (originally US) A dish consisting of slices of English muffins with poached eggs, ham or bacon and hollandaise sauce.
- 2008, Stuart Vyse, Going Broke[1], page 73:
- But the problem is that at the beginning, eggs Benedict had a much higher value than cornflakes, and now she has arrived at a point where eggs Benedict is no longer a special meal—in fact, it is approximately equal to cornflakes.
- 2012, Jennifer Reese, Make the Bread, Buy the Butter[2], page 55:
- Eggs Benedict are fairly easy to make at home, and if you’ve read Anthony Bourdain’s Kitchen Confidential, home is the only place you’ll want to eat them.
Synonyms
[edit]Related terms
[edit]See also
[edit]References
[edit]- ^ “eggs Benedict”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.
- ^
Eggs Benedict on Wikipedia.Wikipedia
- ^ Elizabeth David (1960) French Provincial Cooking, London: Michael Joseph