Eggs Benedict
2 servings
30 minutes
Eggs Benedict is a classic of British cuisine, a true symbol of an exquisite breakfast. The history of this dish dates back to the late 19th century when it was created for New York's gourmets. The perfect combination of crispy toasted muffin, juicy bacon, tender poached egg, and velvety hollandaise sauce with subtle notes of white wine and lemon juice makes the flavor exquisitely refined. The creamy, rich, slightly tangy sauce harmoniously complements the softness of the egg, while the contrast of textures between the muffin and bacon adds depth to the taste. This dish is not just breakfast but a morning ritual enveloped in the aroma of freshly brewed coffee or tea.
1
Prepare hollandaise sauce. In a water bath, mix egg yolk, white wine, and salt. Whisk until slightly thickened, add butter and whisk well until fully melted.
- Egg yolk: 1 piece
- Dry white wine: 2 tablespoons
- Salt: pinch
- Butter: 50 g
2
Fry the bacon.
- Bacon: 4 pieces
3
Cut the bun in half and also fry it.
- Round bun: 2 pieces
4
To poach an egg, bring water to a near boil (until small bubbles appear). Add a pinch of salt and 1 tablespoon of vinegar, create a whirlpool with a whisk, and crack the egg into the whirlpool. Cook for 2-3 minutes to keep the yolk runny.
- Salt: pinch
- Vinegar: 1 tablespoon
- Chicken egg: 2 pieces
5
Prepare breakfast. Bun, bacon, poached egg, sauce, bun and add greens for beauty and freshness.
- Round bun: 2 pieces
- Bacon: 4 pieces
- Chicken egg: 2 pieces
- Butter: 50 g
6
Be sure to brew a cup of fragrant tea or coffee and enjoy breakfast like in a restaurant.