Eggs Benedict with Hollandaise Sauce
4 servings
20 minutes
Eggs Benedict is a true embodiment of gastronomic elegance, hailing from America. This refined dish, born in New York, has become a symbol of exquisite breakfasts. The perfect harmony of tender poached egg, crispy bacon, and rich hollandaise sauce creates a unique flavor experience. The hollandaise sauce, with its velvety texture and slight lemon tang, envelops each ingredient, transforming simple products into exquisite delight. Served on toast that adds a light crunch to the dish. Eggs Benedict is not just a morning delicacy but also an ideal dish for brunch that awakens the appetite and brings warmth of home comfort.
1
Making hollandaise sauce: melt the butter. Boil water in a small pot. Whisk together the yolks, butter, lemon juice over steam, stirring constantly until thickened and color changes. If you want to add parmesan, you'll need about 50 grams of low-fat cream. Mix everything well over steam and cover with a towel to keep warm.
- Butter: 100 g
- Egg yolk: 2 pieces
- Lemon: to taste
- Grated Parmesan cheese: 100 g
- Cream: 50 ml
2
Fry the bacon until crispy. Remove excess fat with a paper towel.
- Bacon: 6 pieces
3
We are boiling a poached egg. Carefully crack the egg into a coffee cup. Boil about 2.5 cm of water in a pot. Add 1 tablespoon of vinegar to the water, make a whirlpool with a spoon, and gently pour the egg into the center of the whirlpool. Cook it on low heat for about 1.5–2 minutes until the white sets and the yolk remains liquid. Carefully drain the egg into a sieve and gently rinse it with cold water to stop the cooking process.
- Chicken egg: 2 pieces
- Lemon: to taste
4
Place slices of bacon on the toast, top with a poached egg, and drizzle with hollandaise sauce, then pepper.
- Bacon: 6 pieces
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste