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Eggs Benedict
A sunny side up egg is a classic breakfast dish, but it can get a little boring. Luckily, there are plenty enough ways to experiment with eggs: you can fry them, whip up a tender french omelette or try your hand at an exotic shakshuka. Eggs Benedict are another great way to spice up your breakfast. Although this dish originated in New York, it has since become a breakfast staple all over the world. And this restaurant classic is incredibly easy to make at home. So why don’t we try it out?
How to prepare eggs Benedict
Ingredients
2 eggs
1 small onion
50 g bacon
2 slices of toast
50 g unsalted butter
1 tbsp vinegar
For the hollandaise:
65 g unsalted butter
1 egg
1 tbsp water
1 tbsp lemon juice
Salt
Eggs Benedict: Приготування
Finely dice the onion and cut the bacon into medium-thick slices.
Bring a deep saucepan of water to a rolling boil, lower the heat and pour in the vinegar. Swirl the water with a spoon to create a vortex. Carefully break one egg and slide it into the vortex. Stir the simmering water a little bit and boil the egg for 2 or 3 minutes. Using a slotted spoon, carefully remove the poached egg from the water and place it onto a paper towel to dry. Repeat the process with the second egg.
Melt the butter in a frying pan and toast the slices of bread in it. Fry up the bacon and diced onion.
Make the hollandaise. Make a double boiler by heating up a large pot of water and placing a smaller pot inside, so that the bottom doesn’t touch the surface of the water. Melt the butter in the double boiler, whisk it and salt to taste. In a separate dish, whisk the egg and carefully dribble it into the hot butter. Whisk the mixture and add in the lemon juice.
Assemble the dish: top the toasted bread with the fried bacon and onions, place a poached egg on top and pour over the hollandaise.
Cooking is easy!
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