Eggs Del Monico Recipe – Bronner’s Breakfast Club

eggs del monico plated with silverware and a glass of orange juice

Bronner’s Eggs Del Monico recipe will have you longing for breakfast or brunch or second breakfast – any excuse to indulge. This creamy classic is an adaptation of the original Eggs Delmonico. Or is it Eggs Benedict? Or maybe Delmonico Eggs Benedict?

History of Eggs Del Monico

You see, Delmonico’s Restaurant opened in 1837 in New York City. The owners, the Delmonico brothers, were known for naming dishes after their wealthy patrons. Given that, they named a plate of toasted brioche topped with prosciutto cotto, poached eggs, Hollandaise sauce and a bit of caviar after a Mrs. Legrand Benedict. Hence, Delmonico Eggs Benedict.

But evidently Benedict was a somewhat common surname among the New York City elite.

In 1942, The New Yorker reported the creation of Eggs Benedict in 1894 at the Waldorf Hotel. According to the report, Lemuel Benedict, a retired stock broker, asked the hotel to create the dish for him. Evidently, the buttered toast, poached eggs, bacon and Hollandaise dish helped Lemuel recover from a hangover.

Make the Recipe at Home

The recipe, however, sounds a great deal like the one Mrs. Legrand Benedict raved about at Delmonico’s in the 1860s. One thing we can agree on: No matter who you credit with creating the first plate of Eggs Del Monico or Eggs Benedict or Delmonico Eggs Benedict, the recipe, delightfully enough, is one we can all enjoy at home today.

In fact, you’ll find variety in the many recipes available for the delectable egg dish. Most importantly, you’ll find our Eggs Del Monica inexpensive, easy to make at home, and delicious. You can also find it in “Bronner’s Flavorful Favorites” staff cookbook, available in-store and online.

Eggs Del Monico

Kathleen A. Holzhei
Servings 2

Ingredients
  

  • 1 10 3/4 oz. can cream of mushroom or cream of chicken soup, undiluted
  • 1/2 c. cheddar cheese, shredded
  • 3 hard-cooked eggs, sliced
  • 1 T. pimientos, finely chopped
  • 2 English muffins or
  • 4 slices bread, toasted
  • paprika or fresh parsley, minced

Instructions
 

  • In a saucepan, heat soup over medium heat until hot and bubbly.
  • Reduce heat; stir in cheese. Cook and stir until cheese is melted.
  • Fold in eggs and pimientos; cook until heated through.
  • Serve over toast or English muffins.
  • Garnish with paprika or parsley.
eggs del monico plated with silverware, a glass of orange juice and an open book of table prayers

Bronner’s Breakfast Club

Breakfast lover, you say? Try Bronner’s Breakfast Club’s Breakfast Casserole and Apple Fritters. The breakfast casserole features Rice Krispies as one of the ingredients and brings a fun element to this breakfast staple. Not to mention, our apple fritters are delicious any time of the day or night, and pair well with fresh corn on the cob.

For Cheese Lovers!

Mouse With Heart Shaped Cheese Ornament (1219947)
Featured: Mouse With ♡ Cheese Ornament (1219947)

Or if this Benedict Eggs recipe brought you here for the cheese, we’ve got a few more recipes that are totally gouda! Like our dreamy Cheese Potatoes, or decadent Baked Macaroni & Cheese. Our Mexican Lasagna is a fiesta your taste buds won’t want to leave. And among our most popular is the Ham And Cheese Ball you’ll be bouncing back to for more!

Think you #LoveCheese more than this guy?! 🧀🐭

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating