Eggs Benedict

8 servings

20 minutes

Benedict eggs are a symbol of refined breakfast born in America. The story goes that the dish emerged in the 19th century thanks to an inventive customer at New York's Delmonico’s restaurant who wanted something special after a wild night. The combination of tender poached eggs, crispy bacon, airy English muffins, and velvety hollandaise sauce creates a rich palette of flavors—creamy, spicy, slightly tangy, and wonderfully harmonious. This dish is perfect for a late breakfast or a cozy Sunday morning. It is enjoyed by savoring each layer: first the softness of the egg, then the salty depth of the bacon complemented by the sauce's acidity. This elegant breakfast has become an integral part of gastronomic culture and embodies the sophistication of morning meals.

Energy value per serving

• Calories: 706.7
• Proteins: 19.6g
• Fats: 50.2g
• Carbohydrates: 41.2g

Ingredients

• Chicken egg: 11 pc
• Canadian bacon: 8 pc
• Butter: 130 g
• English cupcake: 4 pc
• White balsamic vinegar: 2 glass
• TABASCO®: 0.3 tsp
• Vegetable oil: 1 tsp
• Lemon juice: 1.5 tbsp
• Paprika: to taste

Cooking steps

1. Prepare in advance: 3 egg yolks, 8 eggs cracked into separate containers, 8 tablespoons of melted unsalted butter, split English muffins heated in a toaster until golden brown.

   Required ingredients:

   • Chicken egg: 11 pieces
   • Butter: 130 g
   • English cupcake: 4 pieces

2. In a 7-liter tall pot, bring 16 cups of water to a boil. Add vinegar and 2 teaspoons of salt, switch to medium power, and bring to a boil again.

   Required ingredients:

   • White balsamic vinegar: 2 glasss

3. Slightly heat the oil in a wide pan (over medium heat), add the bacon. Cook until lightly browned for 3 minutes, flipping once. Remove the pan from heat.

   Required ingredients:

   • Vegetable oil: 1 teaspoon
   • Canadian bacon: 8 pieces

4. Blend the yolks, lemon juice, 4 teaspoons of warm water, Tabasco sauce, and 0.5 teaspoons of salt at medium speed. Slowly pour in the melted butter in several batches. Transfer the finished sauce to a bowl, cover, and set aside.

   Required ingredients:

   • Chicken egg: 11 pieces
   • Lemon juice: 1.5 tablespoon
   • TABASCO®: 0.3 teaspoon
   • Butter: 130 g

5. Stir the boiling water with a spoon to create a whirlpool. Gently place each egg into the water and cook for about 3 minutes until the white is set. Remove the eggs with a slotted spoon and transfer them to a paper towel.

   Required ingredients:

   • Chicken egg: 11 pieces

6. Place 1 slice of bacon and 1 egg on each half of the English muffin, drizzle each egg with 2-3 teaspoons of sauce. Sprinkle paprika on top.

   Required ingredients:

   • Canadian bacon: 8 pieces
   • English cupcake: 4 pieces
   • Paprika:  to taste