Dubbed The Queen of Breakfast, this dish is a beautiful gem amongst the rubble of other egg dishes. Cooked to perfection by the tried-and-true classic recipe, Erina added a secret weapon to it: Karasumi powder to further enhance the egg theme. One bite will instinctively cause servility to Erina.
- Ground Chive
- Hollandaise Sauce
- Egg Yolks
- Lemon Juice
- Melted Butter
- Poached Egg
- Oven Baked Bacon
- English Muffin
- Karasumi Powder
- Dried Mullet Roe
- Dried Various Fish Eggs
- Karasumi Powder
- The origin of eggs benedict is still on debate in many theories, among these theories are:
- In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
- In the early eighteenth century Pope Benedict XIII was so fond of a particular egg dish, that he requested it very often.
- It is also believed that Benedict XIII had an illness which contributed to his desire for the egg dish.
- Karasumi is a food product made by salting mullet roe and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of sumi (inkstick) imported from China (Kara) for use in Japanese calligraphy. Karasumi is a high priced delicacy and it is eaten while drinking sake. It is a softer analog of Mediterranean Bottarga.
- This dish ranked 3rd in the first dish popularity Poll with 532 votes.