Eggs Benedict
4 servings
15 minutes
A new classic among egg breakfasts - eggs Benedict, which came to world cuisine from American cuisine. Breakfast includes not only poached eggs, but also some kind of bakery product, bacon and, of course, hollandaise sauce.
1
Prepare the necessary ingredients.
2
Pour water into a pot, add a spoon of vinegar, and bring to a boil. Then create a whirlpool with a spoon and pour in one egg in the center. Gently swirl the spreading white until cooked.
- White wine vinegar: 1 teaspoon
3
Use a slotted spoon to extract the egg and place it in very cold water for about thirty seconds to stop the cooking process due to internal temperature - the yolk inside should remain half raw. Dry the cooked egg on a paper towel. Then pour in the second egg and repeat all the steps exactly.
4
Make hollandaise sauce. For this, melt the butter. The butter should dissolve and burn to a cognac color. Then remove the butter and strain it through a fine metal sieve while hot.
- Butter: 75 g
5
Separate the whites from the yolks.
- Egg yolk: 2 pieces
6
Then place the saucepan with them on low heat and quickly whisk to thicken. Once they start to thicken, remove from heat and continue to stir quickly for another two to three minutes.
7
Then, start adding melted butter to the eggs in small portions, constantly whisking. Add salt.
- Chicken egg: 4 pieces
- Salt: to taste
8
Cut the tomato and sweet pepper
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
9
Place a sliced croissant on a plate and put an egg on top.
- Croissant: 2 pieces
10
Serve with sliced tomatoes and red bell pepper.