There are several versions of the origin of Eggs Benedict 🍳, according to which the dish first appeared in New York (different versions speak of different people, different names and different situations in which Benedict eggs appeared, but they all claim that it appeared in New York). Despite this, the dish is often referred to as French cuisine due to the fact that Benedict eggs began to be prepared in the best restaurants in Paris.
- Serves: 2 pcs.
- Timing: 15 minutes to prepare and 15 minutes to cook
- Calories: 280 cals per serving.
Ingredients
- 2 eggs
- 2 pcs. of bacon
- 2 pcs of bread
- 1 tbsp of vinegar
- Salt
Ingredients for Hollandaise Sause
- 1 egg yolk
- 0.11 lb (50g) of butter
- 1½ tbsp of dry white wine
- 1 tbsp of lemon juice
- Salt
Method
Hollandaise Sause
- Cut softened butter into cubes.
- Put the egg yolk in a saucepan, pour white wine, add 1 pinch of salt.
- Mix everything well and put the pan in a water bath so the bottom barely touches the water, it should not boil much.
- Add diced butter. Stir the mixture until the butter melts and the mass is homogeneous.
- Heat the sauce, stirring it thoroughly until it thickens. It’s very important not to overheat it, otherwise the sauce will separate into yolk and ghee. To avoid this, you can periodically lift the pan from the water bath and then return it back. Immediately remove it from the heat after the mixture has thickened and let it cool slightly.
- When the sauce has cooled down a bit, add the lemon juice and mix well again. Hollandaise sauce is ready.
Bread and Bacon
- Take bread toasts. You can take any shape. Lightly fry the both sides of bread toasts in a frying pan without oil.
- Then fry both sides of the bacon slices in a frying pan.
Poached eggs
To prepare eggs we boil them without shells. Do not take them out of the refrigerator in advance. The colder the neater the better shape you will get.
- Wash the eggs thoroughly, beat each egg into a separate bowl or bowl so that the yolk remains intact. Put a pot of water on the fire, salt it quite strongly and add 1 tbsp of vinegar. When the water begins to boil and bubbles begin to rise, carefully pour the egg from the bowl into the water, lowering the bowl as low as possible. The more carefully you pour the egg, the better shape it will turn out.
- After the egg sank to the bottom, you can correct the protein closer to the yolk. It is important that the water doesn’t boil too much, otherwise the protein may break into pieces. Boil the eggs for 2-5 minutes, depending on what consistency you want. In 2 minutes the yolk will still be quite liquid, as in our photos, after 5 minutes it will have a soft creamy consistency. Take out the eggs from the water with a slotted spoon.
Almost there
We’re almost there and it remains to collect our sandwiches. Put the fried toast on a plate, put a piece of bacon, put an egg and pour our sandwich with the sauce.
Eggs Benedict are ready! You can sprinkle them with herbs and black pepper, this will not only decorate the dish, but also improve its taste. Eggs Benedict are best when it’s hot, so serve them immediately before they have cooled.
Enjoy!
