Eggs Benedict with Double Cheese
2 servings
15 minutes
Benedictine eggs with double cheese are a refined version of the classic British breakfast. Legend has it that the recipe first appeared in New York but became popular worldwide over time. Tender poached eggs cooked in slightly acidic water harmonize with a crispy bun toasted to a golden crust. Ham adds savory notes while bacon provides appetizing crunchiness. The dish's main highlight is the cheese sauce that combines the rich flavors of cheddar and parmesan with the mild spiciness of Dijon mustard. This dish is perfect for a leisurely breakfast or brunch, filling the morning with warmth and rich flavor.
1
For the cheese sauce, melt butter in a pan. Add flour and mix until smooth. Cook for a couple of minutes to eliminate the flour taste. Gradually pour in milk. Bring to a boil and cook, stirring, for 2 minutes until thickened. Reduce heat, add grated cheese, mustard, salt, and pepper, stirring until the cheese melts. Cover and keep warm.
- Butter: 7 g
- Wheat flour: 1 tablespoon
- Milk: 90 ml
- Cheddar cheese: 10 g
- Grated Parmesan cheese: 1 tablespoon
- Salt: to taste
- Dijon mustard: 1.5 teaspoon
- Ground white pepper: to taste
2
Slightly fry the ham in a pan. Then add the bacon slices and fry them until crispy.
- Ham: 2 pieces
- Smoked bacon: 10 g
3
In a small pot, bring 3 cm of water and 0.5 teaspoons of vinegar to a boil. Reduce the heat. Crack each egg into a cold cup and, holding it close to the water's surface, gently pour the egg into the water. Do the same with the second egg. Cook for 3-5 minutes until the yolks are set. Remove each egg with a slotted spoon.
- White wine vinegar: 0.5 tablespoon
- Chicken egg: 2 pieces
4
While the eggs are boiling, cut the bun in half and toast it cut side down in a dry pan until crispy.
- Round bun: 1 piece
5
Now we assemble the sandwich: place a slice of warm ham, one egg, cheese sauce, and bacon on top of each half of the bun.
- Ham: 2 pieces
- Chicken egg: 2 pieces
- Cheddar cheese: 10 g
- Smoked bacon: 10 g