Eggs Benedict
4 servings
50 minutes
Eggs Benedict is a refined combination of delicate poached eggs, crispy toasts, aromatic bacon, and rich hollandaise sauce. This dish has its roots in European cuisine but gained popularity in America due to its rich flavor and morning elegance. Legends attribute its creation either to Chef Delmonico in New York or to discerning gourmets seeking the perfect breakfast. Poached eggs cooked in vinegar water retain a velvety texture, while the lemon sauce with melted butter adds a light tanginess. This exquisite breakfast is served with greens, making it a true culinary masterpiece that can adorn the morning table and provide delight.
1
So, we are preparing an American-French dish at home, like in the best restaurants) Fill the pan with water almost to the brim. Add vinegar. Bring the water to a boil, then reduce the heat before adding the eggs.
- White (distilled) vinegar: 1 tablespoon
- Chicken egg: 8 pieces
2
However, there's no need to throw them. Carefully break the eggs so that the yolks remain intact and pour them into the water. Remove the pot from heat, cover it with a lid, and let it sit for five minutes.
- Chicken egg: 8 pieces
3
Carefully remove the eggs with a slotted spoon.
- Chicken egg: 8 pieces
4
Toast the bread and place a couple of slices of bacon on each.
- Bacon: 8 pieces
5
Make the sauce: whisk the egg yolks with lemon juice.
- Egg yolk: 3 pieces
- Lemon juice: 1 tablespoon
6
Add warm melted butter.
- Boiling water: 2 tablespoons
7
Whisk a bit more and add hot water. Season with salt and pepper - the sauce is ready.
- Parsley: to taste
- Spring onion: to taste
8
Place on toast with bacon and poached eggs, drizzle with sauce and garnish with greens.
