- 30 minutes
- For 4 people
- € 1 / person
- 305kcal per 100g.
Benedictine Eggs. Brunchear is in fashion, as much as we resist globalization it has brought us a new gastronomic concept, brunch.
It is the Anglo-Saxon name for what we would call a late breakfast or a late-morning meal. It is a more or less lunch frugal can be performed between 10 and 13 hours, that is, the union between breakfast, breakfast and lunch , lunch .
The Benedict or eggs benedict and famous french toast , would be one of the basic pillars of any perfect brunch, to the purest Anglo – Saxon style. I have to say that for me this is a great recipe, whether for a brunch, for a traditional meal or for a dinner, it is a dish as simple as it is tasty that is worth preparing.
There are several versions about the origin of this dish, the one that goes back further back in time is the one that ensures that EC Benedict, at the beginning of the last century, was the creator of this recipe. Craig Claiborne assured this fact by publishing in The New York Times Magazine, in 1967, a letter from Edward P. Montgomery, where he related the origin of this dish and his knowledge of the recipe through EC Benedict, a friend of his family.
Be that as it may, the truth is that it is a classic and very tasty recipe . The dish consists of two halves of an English muffin topped with bacon, poached egg, and all topped with Hollandaise sauce . All the sauce recipes that we have on the blog can even help our breakfasts to be more original and different. With one or the other sauce you will give it your touch, although these eggs are great with the hollandaise sauce.
The English muffins have nothing to do with sweet cupcakes like preparation, it is a roll of white bread in the UK are required when tea with butter and jam.
Since we may not have one of these buns on hand, we can replace them with bagels, loaves of white bread or, as has been the case, simple slices of sliced bread.
Although it may seem to you that getting to make a poached egg or preparing a hollandaise sauce can be extremely complicated, I assure you that it is not, in the recipe explained step by step you can see that it is a quick and easy dish to prepare. The result will surprise you, so I hope you dare to prepare it, you will tell me.
Hollandaise sauce preparation
- To prepare the hollandaise sauce we put the butter on the fire in a double boiler.
- We let it melt without touching it and when it starts to get hot a foam will appear on the surface and a residual layer at the bottom.
- At that time we remove from the heat and remove the foam with a spoon. We will discard the whitish layer at the bottom when we are going to use the butter.
- In the glass of the mixer put an egg, salt, ground black pepper and the tablespoon of lemon juice.
- We place the mixer arm inside the glass and put it to work for a few seconds to integrate the ingredients.
- We put the arm in a vertical position and begin to beat, without moving the mixer, while we add the clarified and warm butter.
- It is essential that the mixer is immobile until we have added all the butter and it has begun to curdle. At this point we can already move the mixer while we beat if necessary.
- We reserve the hollandaise sauce until the moment of its use. We must bear in mind that it must be served hot or warm. It would not be worth preparing it overnight or from morning to afternoon, it has to be just when the dish is prepared.
Preparation of Eggs Benedict or Benedictine
- We spread the bread slices with butter and lightly toast them in a frying pan on both sides. We cut each slice with a round mold or a knife to give it a round shape. We reserve.
- In the same frying pan, fry the bacon slices until they are slightly crisp and remove them from the heat.
- To prepare the poached eggs we put the water with the vinegar to boil in a pot.
- When it is almost about to boil we turn off the fire. We add, very carefully so that they do not break, the whole and open eggs.
- We let them cook in that water for 3 minutes. With a slotted spoon we remove them and transfer them to a saucepan with cold water.
- It is best not to add more than one or two eggs at a time to the water. This will prevent the water from getting too cold and to facilitate the handling of the eggs without breaking them.
- When we have all the eggs ready we assemble the plate.
- We place the slice of toast as a base, on top we put one or two slices of the fried bacon, the poached egg and as a crown a good portion of Hollandaise sauce.
We can decorate the dish by sprinkling the sauce with black pepper or with some finely chopped chive sprigs. In a moment we will have a complete, colorful and very rich dish, ideal for a brunch or dinner in front of a movie.
I encourage you to visit more recipes for tapas, snacks and pinchos perfect for an unforgettable evening with yours. You can see all the photos of the step by step in the next album.