Eggs Benedict with bacon
1 serving
20 minutes
Eggs Benedict with bacon is a refined blend of classic English breakfast and exquisite French cuisine. Legend has it that this recipe originated in late 19th century New York when a diner requested something unusual for breakfast. The dish captivates with the tenderness of poached eggs, rich flavor of bacon, and freshness of spinach, complemented by velvety hollandaise sauce. A milk-soaked and leavened bun adds softness and richness. The composition is finished with pink pepper, watercress, and drops of olive oil that enhance the flavor. It's the perfect dish for a leisurely breakfast or brunch, offering moments of gastronomic delight and morning coziness.
1
Cut the bacon into large cubes, fry it, and add spinach.
- Bacon: 25 g
- Spinach: 20 g
2
Prepare a poached egg.
- Chicken egg: 1 piece
3
Cut the crusts off the bread, slice it in half, soak in milk, and then dip in egg.
- Bread roll (bun): 1 piece
- Milk 3.5%: 40 ml
4
Pour with hollandaise sauce, add fried bacon with spinach, then place a poached egg on top.
- Hollandaise sauce: 30 ml
- Bacon: 25 g
- Spinach: 20 g
- Chicken egg: 1 piece
5
Decorate with flowers and mini cress. Finally, drizzle with olive oil.
- Garden cress: 1 g
- Pink peppercorns: 50 g
- Olive oil: 6 ml
