Eggs Benedict with Hollandaise Sauce
12 servings
20 minutes
Benedict eggs with hollandaise sauce are an iconic dish of American cuisine, considered a symbol of morning delight. Its origin is linked to the 19th-century Delmonico restaurant in New York, where a patron ordered something special for breakfast. The dish impresses with its balance of textures: crispy bread, delicate poached egg, and creamy hollandaise sauce with a hint of lemon's acidity. It is perfect for festive breakfasts or brunches, offering gastronomic pleasure and a boost of energy. Bacon adds savory richness to the dish while freshly ground pepper completes the composition with spicy notes. Served hot, it awakens the appetite with its appealing aroma and golden color of the sauce. This breakfast is a celebration of flavors, refinement of traditions, and a true morning masterpiece.
1
Preparing hollandaise sauce. In a small container, place the yolks, 1 tablespoon of water, a pinch of salt, and mix. Place it in a water bath (the container should not be fully submerged in water, just touching the water at the bottom).
- Egg yolk: 2 pieces
- Salt: to taste
2
Immediately add the soft butter cut into pieces. While constantly stirring, melt the butter and yolks into a homogeneous mixture.
- Butter: 100 g
3
Continuously stirring, cook the mixture until noticeably thickened (as in the photo below). Periodically lift the container out of the water and place it back to prevent overheating the mixture. Once the sauce thickens, remove it from heat immediately. If the sauce is left on heat too long, it may separate into yolks and clarified butter. If this happens — you have overheated the sauce. To the slightly cooled sauce, add lemon juice and stir. The sauce is ready.
- Lemon juice: 2 teaspoons
4
Prepare poached egg according to the recipe.
- Chicken egg: 1 piece
5
Slightly fry the bacon and the bottom part of the bun (or slice of bread) in a pan. The bread will warm up and crisp, while the bacon will become much more aromatic. If you use ham, it doesn't need to be fried.
- Ham: 12 pieces
- Round bun: 6 pieces
6
Put bread on the plate.
7
Bacon on top.
8
Use a slotted spoon to take out the egg and place it on top.
9
Pour with hollandaise sauce and sprinkle with freshly ground black pepper.
- Ground black pepper: to taste
10
Serve immediately.