A traitor, a pope or a hungover dude? The true inventor of Eggs Benedict is shrouded in mystery and legend.

Some give credit for the dish to Pope Benedict XIII, who ruled the Vatican from 1724 to 1730, and was put on a strict eggs and toast diet while there.

Others suspect they were named after infamous trait Benedict Arnold.

But perhaps the most likely – and satisfying – theory revolves around wealthy New Yorker Lemuel Benedict.

The story goes that Lemuel went to the Waldorf Hotel one hungover morning in 1894 and asked for “some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce.”

The dish proved so popular, the hotel put it on its menu and the rest is history.

Whatever its origins, the brekky cafe staple - featuring an English muffin, split open, with each side topped with a slice of Canadian bacon, a poached egg, and hollandaise sauce – can be replicated at  home by following this recipe from TAFE NSW culinary virtuoso Sara Morley.

Sara will feature a different dish each week during her foodie segment with ABC Riverina’s Simon Wallace, each Thursday between 10am and 11am.

If you’d like to sharpen your kitchen skills or consider a career in cooking, there are a smorgasbord of courses available at TAFE NSW. For more information, visit www.tafensw.edu.au

Classic Eggs Benedict (serves 4)

INGREDIENTS

• 1 tablespoon white wine vinegar
• 8 large eggs (2 per person)
• 4 English muffins, split in half (plus butter to serve)
• 4 egg yolks
• 2 tablespoons fresh lemon juice
• 150g butter, melted (milk solids removed)
• 4 slices bacon or ham
• Paprika, cayenne, salt and pepper; to serve.

METHOD

Poached eggs

Place enough water into a deep fry pan so it about ¾ full.  Add the vinegar and bring to a simmer over medium heat.

Gently break the eggs into the water, lower the heat to low and simmer until the eggs are just set.

Remove the eggs with a slotted spoon and set aside on a warm paper-towel-lined plate.

Muffin

Toast and butter the muffin halves.

Bacon or ham

Grill or pan-fry slices of bacon, or if using ham, warm slightly.

Hollandaise sauce

Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.

In the bowl, whisk the yolks and lemon juice well till a sabayon forms (light, thick and airy).

Gradually pour a thin stream of melted butter into the yolk mix whilst whisking well.

If the sauce is too thick, whisk in a few drops of hot water.

Add a little cayenne pepper and season to taste with salt.

Keep the sauce warm in its bowl set over the simmering water, until ready to use.

Serve

Place two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over the hollandaise sauce. Garnish with a sprinkle of paprika and some chives. Serve immediately.