Eggs Benedict
2 servings
30 minutes
Eggs Benedict is an iconic dish of American cuisine with a history dating back to the 19th century. It is believed to have originated in New York thanks to gourmet Lemuel Benedict, who once ordered an unusual breakfast at the Waldorf hotel. The combination of airy brioche, crispy bacon, tender poached egg, and velvety hollandaise sauce creates a harmony of flavors and textures. The creamy sauce with a hint of acidity perfectly highlights the rich taste of the egg, while the brioche absorbs it, making each forkful a true delight. This dish is an ideal choice for a late breakfast or festive brunch, adding elegance to the meal. It is served with greens and fresh vegetables, enhancing the flavor with freshness. Eggs Benedict is not just a morning ritual — it’s a gastronomic journey into the classic American breakfast.
1
Place the bacon in a cold skillet and turn on medium heat. Fry until appetizingly browned, turning occasionally.
- Bacon: 100 g
2
Boil water in a small pot. Then create a whirlpool with a spoon and pour in one egg in the center. Gently swirl the spreading white to cook the egg, which will take about 2 minutes.
- Chicken egg: 2 pieces
3
Remove the egg with a slotted spoon and dry it on a paper towel. Then pour the second egg into the whirlpool and repeat all the actions exactly.
- Chicken egg: 2 pieces
4
For hollandaise sauce, melt butter in a saucepan or microwave.
- Butter: 75 g
5
In a heatproof bowl, whisk 2 egg yolks with vinegar and salt.
- Egg yolk: 2 pieces
- White wine vinegar: 1 teaspoon
- Salt: to taste
6
Pour water into a small saucepan and bring it to a boil. An important rule of the water bath: the bowl should not touch the surface of the water; otherwise, the heat will be too strong and the yolk will cook completely. Reduce the heat to minimum and place the bowl with yolks on it. Using a whisk, start cooking the yolks. If the sauce overheats and the yolk threatens to turn into an omelet, remove the bowl from the saucepan and add a piece of ice or a tablespoon of cold water — this will stop the cooking process. During this time, keep whisking vigorously — this will lower the sauce's temperature.
- Egg yolk: 2 pieces
7
When the yolks start to thicken, gradually add melted butter while continuously whisking.
- Butter: 75 g
8
Pat the cooked bacon dry with a paper towel and cut it in half.
- Bacon: 100 g
9
Toast the brioche in a dry pan or toaster.
- Brioche: 2 pieces
10
Place one brioche on each plate, top with bacon, then an egg. Drizzle the egg with hollandaise sauce. The sauce should have a coating consistency — it should flow over the egg but stay on it. Sprinkle with chopped chives.
- Brioche: 2 pieces
- Bacon: 100 g
- Chicken egg: 2 pieces
- Butter: 75 g
- Egg yolk: 2 pieces
- White wine vinegar: 1 teaspoon
- Onion-sibulet: to taste
- Salt: to taste
- Ground black pepper: to taste