Eggs Benedict
4 servings
40 minutes
Eggs Benedict is an exquisite dish with a noble history dating back to the 19th century when New York gourmets first enjoyed this refined combination of ingredients. The delicate poached egg with a silky texture pairs perfectly with crispy, slightly smoked bacon, creating a balance of flavors. The hollandaise sauce, with its velvety lemon tang and creamy depth, completes this gastronomic masterpiece. Eggs Benedict are served on a lightly toasted muffin, adding a hint of sweetness and contrast in textures. This dish traditionally becomes the star of late breakfasts and brunches, possessing an elegance and richness of flavor that makes it an essential choice for fine dining enthusiasts.
1
Boil water in a pot, add salt and wine vinegar. Use a whisk to create a vortex in the water and gently introduce a cracked egg into the center. Carefully stop the water's rotation with the whisk to prevent the egg from spreading. Cook on low heat for 2 minutes. Gently remove the poached egg with a slotted spoon and transfer it to a bowl of cold water to set. Take the egg out of the water, trim any uneven edges, and pat dry with a paper towel. Repeat this process four times with four eggs.
- Water: 50 ml
- Wine vinegar: 2 tablespoons
- Chicken egg: 4 pieces
- Salt: to taste
2
Fry thin slices of bacon (without adding oil) in a hot pan until golden brown. Remove from heat and pat the bacon with a paper towel to remove excess fat.
- Bacon: 4 pieces
3
Hollandaise sauce. Place the yolks in a small metal bowl over a water bath. Whisk the yolks and while constantly stirring, add 50 ml of water and 50 ml of lemon juice when they start to thicken. Remove the bowl from the heat while continuing to stir, add salt and pepper to taste. Mix well and set aside.
- Egg yolk: 2 pieces
- Water: 50 ml
- Lemon juice: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
We cut the hamburger buns into 2 parts each. And we toast each half in a pan (without adding oil) on both sides.
- Hamburger bun: 2 pieces
5
Assembly: bacon is placed on half a bun, then a poached egg, followed by hollandaise sauce.
- Bacon: 4 pieces
- Chicken egg: 4 pieces
- Egg yolk: 2 pieces
- Salt: to taste
- Ground black pepper: to taste