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Benedict Perfect Eggs Recipe

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  • Egg 1 Piece
  • Vinegar 1 tbsp. spoon
  • Spinach 20 grams
  • Bacon 25 Gram
  • Olive oil 1 teaspoon
  • Hollandaise Sauce 30 Gram
  • Milk 1 Tbsp. spoon
  • Bun 1 Piece
  • Butter 60 Gram
    for sauce
  • White wine vinegar 1/2 tbsp. spoons
    for sauce
  • White wine 1/2 Teaspoon
    for sauce
  • Yolk 2 Pieces
    for sauce
  • Tarragon 1 Pinch
    for sauce

Take the egg and beat it with salt and vinegar in a water bath until airy. Add melted butter, then wine and tarragon. Shuffle.

Cut the bacon into large cubes, put in a pan and fry on both sides. Add the spinach.

Cook poached egg. Cut the crust from the bun, cut in half, soak in milk, and then in the beaten egg and fry (you can use plain bread instead of the bun).

Pour half the buns with Dutch sauce and put the fried bacon with spinach on it, then a poached egg. Garnish with greens and pour olive oil on request.

Cooking

Cooking eggs Benedict does not begin with the eggs themselves, but with a classic Dutch sauce. It is cooked almost like mayonnaise, but unlike the latter, Dutch sauce is made with butter and over a water bath.

Build a water bath by placing a bowl of a suitable diameter on top of a pot of boiling water. Make sure that boiling water does not touch the bottom of the bowl. Beat two egg yolks, add a quarter teaspoon of vinegar to them, and continue whisking the yolks, adding small cubes of butter in portions.

Adding cold butter helps to achieve perfect emulsification of the mixture and evenly cool the yolks, once again saving them from folding.

Beat, not stopping, until you add all the oil, season the sauce with salt and pepper to taste. You can also splash some more vinegar. The consistency of the finished sauce should be thick enough.

The sauce is served warm, so you can leave it over a bowl of hot water, after removing it from the heat.

Next, prepare the eggs. Bring water to a boil, salt and pour the remaining vinegar. Break the egg into a cup and bring it to the very surface of the water, carefully pour the egg into the water and reduce the heat so that the water does not boil.

It is not necessary to twist the funnel in order to achieve the ideal shape, since the rising air bubbles from the bottom will separate the watery fraction of the protein and round the egg.

Remove the protein foam and any threadlike processes. Lay the egg on a towel to get rid of excess moisture.

Put slices of ham on the toasted bread, place the egg on top and pour a generous portion of the sauce.

Step by step recipe with photo

Eggs Benedict - a great dish for breakfast or for a snack. It consists of sandwiches with ham and poached eggs, which are always served with Dutch sauce. Another important detail - toasts must certainly be fried and be crispy. Some sources use hamburger buns, but I’m sure that if you try this appetizer with crispy bread at least once, you will always cook like that!

To make Benedict eggs, we need 2 eggs and vinegar, and to make the sauce we need 3 eggs, butter, lemon juice and paprika.

Immediately prepare the Dutch sauce, since it will have to cool in the refrigerator for 30-40 minutes. To do this, separate the yolks from the proteins, we do not need proteins, and the yolks need to be placed in a blender, beat and add paprika and lemon juice.

Melt the butter, let it cool and continue to beat the egg mass with a thin stream to pour the butter. The sauce will be thicker.

Since not everyone can eat raw eggs, and besides, it can be unsafe, the sauce should be heated in a water bath. To do this, it should be poured into a stewpan and stirring with a whisk to bring to a thickening. The procedure is reminiscent of boiling custard. As soon as you see that the sauce begins to thicken, you need to pour it into a cold dish so that it does not curl. When the sauce has cooled, it should be put in the refrigerator.

While the sauce is cooling - toast the bread. This should be done in a dry pan, grilled or in a toaster. Bread needs to be browned on both sides.

Then boil poached eggs. How to cook them, see the link at the end.

Collect our delicious sandwiches. Put sliced ​​ham on toasted toasts, top with poached eggs and pour them with hollandaise sauce. Incredibly delicious eggs Benedict ready! I ask to the table!

Sauté the bacon slices until crisp

  • Place on a stove, on medium heat, in a frying pan and heat it.
  • Put in the pan slices of raw bacon and slowly fry them periodically turning over. Fry the bacon until crisp, it will take about 10 minutes.
  • Remove the crispy appetizing slices from the pan with tongs and place them on a paper towel to get rid of excess fat.

Never pour melted pork fat into the sewers, this will lead to blockage! When the fat has cooled, collect it from the pan with a paper towel and discard it. Or pour hot fat into a jar, it can always be used later.

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