"Cafe 410" opens at Ala Moana Hotel by Mantra!Enjoy the a la carte breakfast menu ...
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From popular Hawaiian dishes such as loco moco and acai bowls to classic American dishes such as bacon egg cheddar sandwiches, smoked ham and tomato egg benedict, and 410 breakfast plates (eggs, sausages, roasted vegetables, rice or hashed potatoes). We have a wide variety of breakfast menus to satisfy you.
At the newly renovated Ala Moana Hotel by Mantra, "Café 410 ... → Continue reading
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There are various theories about the origin of Eggs Benedict.
"The New YorkerColumn "Talk of the Town(Topics of the city) ”Wall streetStockbrokerThe year before his death to Remuel Benedict1942 OfInterviewaccording to,1894ToWaldorf HotelVisithangoverTo fix "バ タ ーPaintedToast, Poached egg, crispy bacon and a bite of Hollandaise. Oscar Tschirky, the manager known as "Waldorf's Oscar" (Oscar Tschirky) Impressed with this dish, replacing bacon and toast with ham and English muffins,breakfastとLunchAdopted for the menu of.
Craig Clayborn (Craig Claiborne) It is,19679of"New York Times MagazineIn the columnFranceI introduced a letter from Edward P. Montgomery, an American who emigrated to.Montgomery, this dish is1920At the banker who died at the age of 86ヨ ッ トHe said it was made by the rider Elias Cornelius Benedict.Montgomery also sent along with Eggs Benedict's recipe that his mother allegedly received from Elias' friend uncle..
196711ToMassachusettsVeneeryard Haven (en) Mabel C. Butler, in response to Montgomery's claim, stated in The New York Times Magazine that she was the inventor of "a well-known truth about Mrs. Le Grand Benedict."
Mr. and Mrs. Benedict1900Aroundニ ュ ー ヨ ー クEvery week when I lived inSaturdayToDelmonico'sでMealWas.One day Mrs. Benedict asked the manager, "Are there any new and unusual dishes?"The manager responded by asking her tastes, placing the poached egg on top of the baked English muffins and ham, and with Hollandaise sauce.TruffleProposed to add.
There are many types of Eggs Benedict, depending on the restaurant and region.
- Seafood Benedict
- Egg plaque stone
- Egg Florentine (Florence style)
- Instead of hamSpinachuse..Old-fashioned egg Florentine is a poached egg,Beaten eggAdd spinach toMornay sauceServe with.
- Egg Yusaldo
- Salmon Benedict (Egg Pacifica, Egg Montreal, Eggs Benedict)
- Instead of baconsmoked salmonuse.
- Pacific Northwest Eggs Benedict
- For baked English muffinsAlaskaPut poached egg on natural smoked salmon and add hollandaise sauce.Muffins Dungeness Crab (Dungeness crab) May be replaced with crab cake.
- Instead of English muffins and hamア ー テ ィ チ ョ ー クUsing anchovy fillets as a base, add hollandaise sauce to chopped ham and truffle slices.This dish was prepared by Antoine Restaurant in New Orleans in honor of playwright Victorien Sardou...The world-famous version of this dish is based on spinach with cream, uses artichokes instead of English muffins, and does not use ham.
- Artichoke Benedict
- Country Benedict
- Also known as Eggball Girl, English muffins, ham, and hollandaise sauce,Biscuit,sausagePutty, country gravy (white gravy), poached eggFried eggTo replace
- Eggs Benedict Arnold
- Replace English muffins with biscuits, Hollandaise with country gravy, and use hard-baked yolks instead of poached eggs.
- Irish Benedict
- HamCorned beef(With corned beefcabbageBoiled foodアイルランドRarely, but known as American Irish cuisine, Half of £ 4700m of corned beef consumed annually in the United StatesSt Patrick's HolidayConsumed in the previous 2 weeks) Or replace with Irish bacon (back bacon).
- Egg Chesa Peak
- Use crab cake instead of bacon.
- Dutch Benedict
- Replace ham or bacon with scrapple.PennsylvaniaIt can be eaten in the eastern district.
- Veggie Benedict
- Instead of baconAvocadoAnd use tomatoes.
- Egg Carlsbad
- Replace the ham with avocado.Made at Don's Country Kitchen in Carlsbad, California.
- Waffle Benedict
- Use waffles instead of English muffins.Usually in addition to HollandaiseMaple syrupServe with.
- Round egg ham sandwich
- Japanese Kentucky Fried ChickenAs a morning menu2009It is sold at some stores.Half-boiled egg and ham covered with Hollandaise sauce and cheddar cheese and sandwiched between two muffinssandwichThe format.
- Eggs Benedict (Royal Host)
- Royal hostAs a morning menu2012For sale. As a "Royal Host style", one plate with regular egg Benedict and English muffinVegetablesAnd the one with sauerkraut on it.
References (time series)
The date is the publication date and time.
- 1898 -"Eggs, and how to use them 』, Eggs Benedict recipe. "Cut a small muffin in half and toast it. Bake a slice of round ham on each and put a poached egg on top of the ham...Serve with an appropriate amount of Hollandaise sauce. "
- 1900 -"The Connecticut Magazine: an Illustrated Monthly, Volume VI Eggs Benedict's recipe says, "The third type is called Eggs Benedict. Bake slices of boiled ham in small bread sizes. Toast slices of bread, butter and add water. Ham And put the pouched eggs on them. Distribute them one by one. "
- 1907 -"Many Ways for Cooking Eggs 』Has a recipe for Eggs Benedict from making muffins.Unlike English muffins, which use yeast, this recipe uses baking powder and meringue to ferment.However, it is still baked on the muffin stove.In the recipe that follows, "Bake a slice of ham. Make hollandaise sauce. Cut the truffle. Make the required amount of poached egg. Place the muffin on a plate and put the poached egg on it. Sprinkle the egg with hollandaise sauce. Truffle. Sprinkle a little and serve immediately. "
- 1914 -"The Neighborhood Cook Book Eggs Benedict's recipe is "Put lightly baked ham on toast. Put poached egg on ham and sprinkle plenty of Hollandaise sauce."
- 1918 -"Boston Cooking-School Cook Book Eggs a la Benedict's recipe is "cut English muffins in half and toast. Saute round slices of boiled ham. Put ham on half of the muffins, arrange with dropped eggs, and orange sauce. Add cream to make the sauce easier to sprinkle. "
- 1919 -"he Hotel St. Francis Cook Book Eggs Benedict's recipe is, "Cut English muffins in two and serve on a plate. Put poached eggs on top of each ham and sprinkle with hollandaise sauce. Add slices of truffle to the sauce. . "
- 1938 - Haill Hayden's Hollandaise (6 ounces and 50 cents bottled Hollandaise) adNew York TimesIt was published in. "A previously unknown sauce has emerged. When I tasted it, the famous chef broke the egg and bowl and wept with jealousy! TimothyとAlfalfaSmellバ タ ー, The egg that the parent bird is still crying,LemonMade with stimulating spices! No drops of oil or substitutes included.cauliflower,ア ー テ ィ チ ョ ー ク,lettuce, Eggs Benedict, over fish, "broccoliLet's sing and eat "broccoli". "
- 1942 --In an interview with The New York Times, Remuel Benedict claimed to have ordered and devised a hangover at the Waldorf Hotel.
- 1960 --Elizabeth David said, "French Provincial Cooking 』Published, almost the same traditional dish U Benedictine (œufs bénédictine ) Was mentioned.
- 1967 --Craig Claiborne introduced a letter from Edward P. Montgomery in The New York Times Magazine stating that the Eggs Benedict was invented by Commodore E.C. Benedict.
- 1967 --In The New York Times Magazine, Mabel C. Butler said in response to Montgomery's claim that Mrs. Le Grand Benedict devised this dish on an order at Delmonico's...Charles Ranhofer's cookbook "The Epicurean The latest version has a recipe for "Egg a la Benedic"However, this recipe is not included in the 1894 first edition.. From 1876 to 1879 Charles Ranhofer was a Delmonico's chef until his retirement from 1862 to 1896.
- ^ Benedict, Cutts. “Eggs Benedict New York: Feedback”. As of May 1998, 12オ リ ジ ナ ルMore archives.2007/2/23Browse.
- ^ a b “Talk of the Town”, The New Yorker, (December 19, 1942) Notes: This hasn't been verified at the source, but is instead taken from the letter to Karpf by Cutts Benedict and the page of JJ Schnebel.
- ^ a b Claiborne, Craig (September 24, 1967), “American Classic: Eggs Benedict”, The New York Times Magazine: 290 2007/2/19Browse.
- ^ a b Butler, Mabel C. (November 26, 1967), “Letters: Benedicts' Eggs”, The New York Times Magazine: SM40 2007/2/23Browse.
- ^ Rombauer, Irma S .; Marion Rombauer Becker (1995) . “Egg Dishes”. The Joy of Cooking. Illustrated by Ginnie Hofmann and Ikki Matsumoto (1st Scribner Edition 1995 ed.). New York, NY: Scribner. pp. 222. ISBN 0-02-604570-2 Notes: Title of recipe is poached eggs Blackstone. Uses fried slice of flour dipped tomato, minced bacon, poached eggs, and hollandaise. No bread for base.
- ^ "The Heritage House --Menu”. As of May 2006, 5オ リ ジ ナ ルMore archives.2007/2/26Browse. “Eggs Blackstone, poached eggs served with house made English muffin, apple smoked bacon, tomatoes and hollandaise.” Notes: Located in Mendocino, California.
- ^ "Rulloff's --Sunday Brunch Menu”. As of May 2005, 11オ リ ジ ナ ルMore archives.2007/2/26Browse. “Eggs Blackstone poached eggs over crispy bacon and thin sliced tomatoes on a toasted english muffin, with hollandaise sauce” Notes: Located in Ithaca, New York.
- ^ “Rich mix of patrons makes Moto's special”, The Atlanta Journal and The Atlanta Constitution: A / 6, (December 18, 1986) “Eggs Florentine ($ 3.95), eggs poached and topped with Hollandaise sauce, served on spinach and English muffin” Notes: Not directly verified. Viewed through Google News Archive snippet view.
- ^ "Good Stuff Hermosa Beach --Menu”. Good Stuff Restaurants. As of April 2006, 4オ リ ジ ナ ルMore archives.2007/3/8Browse. “Eggs Florentine The same good stuff as the benedict, only with fresh spinach instead of ham” Notes: Located in Hermosa Beach, California.
- ^ "The Buff Restaurant --Menu”. The Buff Restaurant. As of April 2006, 4オ リ ジ ナ ルMore archives.2007/3/8Browse. “EGGS FLORENTINE --SPINACH, CREAM CHEESE, TOMATO, AND MUSHROOMS TOPPED WITH HOLLANDAISE ON A MUFFIN” Notes: Located in Boulder, Colorado.
- ^ Claiborne, Craig (May 26, 1960), “Maligned Vegetable Has Loyal Fans”, The New York Times: 28
- ^ a b DeMers, John (1998). Food of New Orleans: Authentic Recipes from the Big Easy. Food photography by John Hay (1st ed. Ed.). Boston: Periplus Editions. Pp. 44. ISBN 9625932275
- ^ "Recipes --Eggs Hussarde”. Brennan's Restaurant. As of February 2006, 2オ リ ジ ナ ルMore archives.2007/2/26Browse. Notes: Located in New Orleans, Louisiana.
- ^ "Brunch & Lunch Menu”. Mara's Homemade Restaurant. As of January 2006, 1オ リ ジ ナ ルMore archives.2007/2/26Browse. “Eggs Hussarde Toasted English muffin, Canadian bacon, Marchand de Vin sauce, poached eggs and Mara's Homemade hollandaise sauce” Notes: Located in New York, New York.
- ^ Guste, Roy (2005). “Eggs and Omelettes”. Antoine's Restaurant Cookbook. New Orleans, Louisiana: Guste Publishing. Pp. 88. ISBN 978-0976592402"This dish was created by Antoine on the occasion of a dinner he hosted for the French Playwright Victorien Sardou." Notes: Antoine Alciatore left the US in 1874 so that he could die and be buried in France. If the quote be true and the recipe unchanged since inception, eggs Sardou predates eggs Benedict by a good twenty years. First reference returned by a search of the NYT archive for eggs-Sardou / oeufs-Sardou occurs in 1960. First reference returned by a search of Google Books occurs in 1927. First reference returned by a search of the Google News Archive occurs in 1958.
- ^ "Sunday "Jazz" Brunch Menu”. Antoine's Restaurant. As of April 2006, 4オ リ ジ ナ ルMore archives.2007/3/9Browse. “Oeufs Sardou $ 17.25 Poached eggs over steamed artichoke bottoms with Hollandaise Sauce” Notes: Located in New Orleans, Louisiana. Page viewed differs from archived page in URL and price, but the description was unchanged.
- ^ Claiborne, Craig; Franey, Pierre (November 3, 1985), “EGGS SARDOU”, The New York Times: Section 6, p. 87 “It consists of poached eggs served in artichoke bottoms crossed with anchovy fillets. The eggs are then served with a bit of hollandaise sauce spooned on top, along with a garnish of truffles and / or finely chopped ham. Some recipes call for creamed spinach as a base on which to place the artichokes; a nice idea, but not, I believe, a part of the original. ”
- ^ Claiborne, Craig (October 9, 1960), “The Art Of Serving Artichokes”, The New York Times Magazine: SM96 “BRENNAN'S EGGS SARDOU”
- ^ "Brunch Menu”. Louisiana Express Company. As of May 2006, 5オ リ ジ ナ ルMore archives.2007/3/9Browse. “Poached Eggs'Sardou' Two poached eggs on artichoke bottoms, creamed spinach, sauce hollandaise” Notes: Located in Bethesda, Maryland.
- ^ "Artichoke Recipes”. California Artichoke Advisory Board. As of May 2006, 5オ リ ジ ナ ルMore archives.2007/2/28Browse.
- ^ California Artichoke Advisory Board (1998). “Brunch, Lunch and Dinner, Too”. The California Artichoke Cookbookedited and compiled by Mary Comfort, Noreen Griffee, Charlene Walker. Berkeley, California: Celestial Arts. Pp. 70. ISBN 0890878552
- ^ "Recipes”. Custom Culinary. 2007/2/28Browse. Notes: Archive.org doesn't have a copy of the page. The recipe is a near copy of the one provided by the California Artichoke Advisory Board, but scaled up by a factor of twelve and substitutes the company's hollandaise sauce base.
- ^ “All-Star Southern Breakfasts”, The Atlanta Journal and The Atlanta Constitution: M / 10, (February 16, 1986) "There is Country Benedict, which is two fried eggs with country sausage on biscuits topped with hollandaise sauce." Notes: This was viewed through a Google News Archive keyhole, rather than directly verified with its source.
- ^ "Courtyard Cafe Menu”. The Orleans Hotel and Casino. As of December 2005, 12オ リ ジ ナ ルMore archives.2007/2/27Browse. “Country Benedict Buttermilk biscuit and sausage patty, topped with poached eggs and country gravy” Notes: Located in Las Vegas, Nevada. Archived page doesn't match current one. The archived menu item is "Country Biscuit Benedict" and the description is slightly different.
- ^ "Breakfast Menu”. The Big Biscuit Restaurant. As of April 2006, 4オ リ ジ ナ ルMore archives.2007/2/27Browse. “Country Benedict scrambled eggs on a biscuit and sausage patty covered with sausage gravy, served with potatoes” Notes: Both Big Biscuit restaurants are located in Missouri.
- ^ Jenkins, Nancy Harmon (March 14, 1990), “The Troubles That Irish Food Has Seen”, The New York Times: C8 2007/3/31Browse. “James O'Shea… this amazing American idea of Irish food: that it's corned beef and cabbage and that's it.” “You'd never see corned beef on an Irish menu”
- ^ Smith, Kathie (March 13, 2007), “REUBEN SANDWICHES: Celebrate St. Patrick's Day with your favorite version”, The Blade 2007/3/31Browse. “More than 47 million pounds of corned beef are sold annually in the United States, according to FreshLook Marketing, with more than half of the corned beef in the United Sates each year sold in the two weeks prior to St. Patrick's Day.”
- ^ Townsend, Elisabeth (July 24, 2005), “Dining Out”, The Boston Globe “Irish Benedict ($ 7.50): two poached Eggs and corned beef hash on an English muffin covered with hollandaise sauce” Notes: Not directly verified. Viewed through Google News Archive snippet view.
- ^ "Breakfast Menu”. The Field Irish Pub. 2007/3/30Browse. “Toasted muffin topped with Irish bacon & poached eggs finished with Hollandaise sauce.” Notes: Located in San Diego, California.
- ^ "Breakfast Menu”. Strafford Farms Restaurant. As of May 2006, 5オ リ ジ ナ ルMore archives.2007/3/30Browse. “IRISH BENEDICT 3.95 two poached eggs on an English muffin with corn beef hash topped with a hollandaise sauce” Notes: Located in Dover, New Hampshire.
- ^ movies"Pretty brideIn 』, there is a scene where the heroine does not have herself, and even egg dishes are familiar with the other party.Finally, he proposes that he likes Eggs Benedict (a poached egg type on top of this ham).
- ^ Meyer, Adolphe (1898). Eggs, and how to use them. New York: Published by Author. Pp. 43 Notes: This reference hasn't been directly verified, but instead comes by way of the online edition of the Oxford English Dictionary, accessed February 19, 2007. There were multiple printings of Meyer's book; the Cornell University library catalog lists one copy they have as published by Caterer Publishing, 3rd edition. Many cookbooks are modified when reprinted, some adding recipes. It is possible that the OED references a reprint and that the recipe isn't in the original.
- ^ Felch, William Farrand; Atwell, George C .; Arms, H. Phelps et al., Eds. (1900), “Unknown article title”, The Connecticut Magazine: An Illustrated Monthly (The Connecticut Magazine Co.) VI: 204 Notes: This reference hasn't been directly verified, but was accessed through the snippet view of Google Books'digitized copy.
- ^ Rorer, Sarah Tyson (c1907). Many Ways for Cooking Eggs. Philadelphia: Arnold & Company. Pp. 46 2007/2/19Browse. Notes: This is a troublesome reference in that the date and page reference comes from an online OED reference, accessed February 19, 2007. The Project Gutenberg copy of the book does contain a recipe for eggs Benedict, but doesn't list which printing was the source for their copy. Rorer's book had its first printing in 1907, a second in 1912 — both by Arnold and Company — and third by Kessinger Publishing in 2004.
- ^ The Council for Jewish Women (1914). “Entrees”. The Neighborhood Cook Book (2nd edition ed.). Portland, Oregon: Bushong & Co. pp. 62 2007/2/19Browse.
- ^ Farmer, Fannie Merritt (1918). “Eggs”. The Boston Cooking-School Cook Book. Boston: Little, Brown and Company 2007/2/19Browse. Notes: There were many printings of this cookbook. The original 1896 printing did not contain a recipe for eggs Benedict.
- ^ Hirtzler, Vincent (c1919). “Menu for February 3”. The Hotel St. Francis Cook Book. Chicago: The Hotel Monthly Press. Pp. 34 2007/2/19Browse.
- ^ “Advertisement for Haill Hayden's Hollandaise”, The New York Times: 24, (October 26, 1938)
- ^ Ranhofer, Charles (2004). The Epicurean Part Two. Whitefish, Montana: Kessinger Publishing. Pp. 858. ISBN 1432625497"Eggs à la Benedick — Cut some muffins in halves crosswise,… Cover the whole with Hollandaise sauce (No. 591)."
- ^ Ranhofer, Charles (1894). “Page 858”. The Epicurean. New York: Published by Author. Pp. 858 2007/4/11Browse.
- Eggs Benedict Recipe(English)
- Josh Karpf's Eggs Benedict New York(English)
- Who Cooked That Up? page on origin of the dish with a recipe(English)
- "Was He the Eggman?”An account in The New York Times about Lemuel Benedict and the efforts of Jack Benedict, the son of Lemuel's first cousin, to promote Lemuel's story. Article includes link to an audio slide show.(English)