Right? That'd be one haute breakfast puck right there, SON. Think how good that'd taste! You'd need like, a McMimosa to go with that!
Now, it wouldn't necessarily have to be a true, authentic five-star hollandaise. For one thing, that might be a little too runny for sandwich applications. Not practical. You'd want to thicken it up some, maybe to the consistency of the "special sauce" - but obviously not just use the special sauce! That would be an abomination in the eyes of God, to do that. You need it to be a hollandaise-flavor sauce, but just maybe a little thicker and gloppier. To stay on.
I can just about taste it right now! C'mon, McDonalds! Let's raise the breakfast stakes a bit, here. What do you say?
A Brief History of the Benedict
As many of us know, Eggs Benedict was invented by St. Benedict, founder of western monasticism. Well-known as one of the Fathers of the Church, St. Benedict was something of a demon in the kitchen as well. He concocted the dish that bears his name for a special breakfast at his original Benedictine Monastery, in honor of a visiting Pope who, along with his retinue, was inspecting the progress of the then-novel institution. As it happened, the dish was responsible for a notorious schism in thought among early monastics. Some held that such rich, sumptuous dishes were inappropriate for the palate of a monk, who should sustain himself on simpler fare. Benedict disagreed, pointing out that as elegant as the final product was, the ingredients were only the simple fruits of the earth - and was it not our duty as God's servants to glorify God in food, just as we do in song, art, and architecture? By taking humble materials, and using them to craft masterpieces as enduring testaments to faith?
Some bought this line of reasoning, others didn't - but to this day the head chef of the Vatican is always a Benedictine.
1 comment:
That history, there, I'm not sure if I'm right about it. I kind of made it up on the spot. Haven't really had a good chance to fact-check it.
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