Eggs Benedict
2 servings
30 minutes
Eggs Benedict is an exquisite breakfast with a refined taste that originated from American cuisine but has French roots. It is believed to have been first served in New York City in the 19th century. A delicate poached egg on a crispy muffin with smoked salmon, topped with a velvety sauce, creates a rich palette of flavors—creamy, slightly tangy with spicy notes of mustard and Tabasco. The dish is perfect for leisurely morning enjoyment, and its elegant presentation makes it a favorite among gourmets. Garnished with a sprig of dill and freshly ground pepper, it becomes a true work of gastronomic art.
1
Preheat the grill. In a small saucepan, pour in the cream, add the butter, pour in the juice of half a lemon, add mustard and a bit of Tabasco. Heat for 3-4 minutes, stirring, until the sauce thickens. Add salt and pepper to taste and keep on very low heat. The sauce should not boil.
- Cream: 100 ml
- Butter: 25 g
- Lemon: 0.5 piece
- Dijon mustard: 2 teaspoons
- Tabasco sauce: to taste
- Salt: to taste
- Ground black pepper: to taste
2
In a large deep pan of boiling water, add vinegar, crack the eggs, move the pan to the edge of the burner, and simmer for 3 minutes.
- White wine vinegar: 0.5 teaspoon
- Chicken egg: 2 pieces
3
Cut the bun in half and grill for 3-4 minutes. Line the bottom of the pan with foil, grease the foil with oil, and heat the salmon pieces for 1 minute on each side.
- Bread roll (bun): 1 piece
- Olive oil: 1 tablespoon
- Smoked salmon: 100 g
4
Use a spatula to remove the eggs, rinse them, and shape them with a knife. Arrange the bread on serving plates, place pieces of salmon on top, then the egg, and either drizzle with sauce or serve the sauce separately. Garnish with a sprig of dill, sprinkle with black pepper, and serve.
- Bread roll (bun): 1 piece
- Smoked salmon: 100 g
- Chicken egg: 2 pieces
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Dill: 1 piece
