Eggs Benedict with English Muffins
1 serving
20 minutes
Eggs Benedict is a refined dish of American cuisine, rooted in the legends of 19th century New York. According to one version, broker Lemuel Benedict ordered toast with bacon, poached eggs, and hollandaise sauce at the Waldorf hotel to improve his well-being after a wild night—thus the famous treat was born. The delicate poached egg, creamy hollandaise sauce, crispy bacon, and soft English muffin create a harmonious duet of textures and flavors: the creamy tenderness of the sauce contrasts with the smoky saltiness of the bacon and the lightness of the brioche. This dish is often served for breakfast or brunch and pairs perfectly with fresh vegetables and a cup of aromatic coffee, turning morning into a gastronomic delight.
1
Prepare all the ingredients. Pour water into two pots: fill the first one almost completely (for poached eggs), and the second one a quarter full (for a water bath). Place both on medium heat.
2
Place the bacon in a cold skillet and turn on medium heat. Fry until appetizingly browned, turning occasionally.
- Bacon: 100 g
3
Melt the butter.
- Butter: 75 g
4
Place a heatproof bowl over a saucepan of boiling water and whisk two yolks with vinegar in it.
- Egg yolk: 2 pieces
- White wine vinegar: 1 teaspoon
5
When the yolks start to thicken, add melted butter in a thin stream, portion by portion, while still whisking.
- Butter: 75 g
6
When the sauce reaches the consistency of thick sour cream, add salt and pepper. Remove the sauce from the water bath and set aside.
- Salt: to taste
- Ground black pepper: to taste
7
Cut the muffin in half and toast it in a dry pan.
- English Muffins: 1 piece
8
Crack one egg into a bowl. From the bowl, drop the egg into a saucepan with gently boiling water from a minimal height.
- Chicken egg: 2 pieces
9
Gently twist the separating egg, cook it for about 2 minutes. Remove the egg with a slotted spoon and dry it on a paper towel. Repeat all actions with the second egg.
- Chicken egg: 2 pieces
10
Pat the cooked bacon dry with a paper towel and cut it in half. Place a brioche on each plate, top with bacon, then an egg. Drizzle the egg with hollandaise sauce.
- Bacon: 100 g
11
Garnish the Benedict eggs with sliced onion and serve.
- Chives: to taste