I always thought that eggs Benedict is a French dish. But to my surprise, it is an American breakfast or brunch which was popularized in New York City. It usually consists of English muffins, grilled bacon, and Hollandaise sauce. As the Hollandaise sauce is not so easy to make I will give you the “foolproof” version of it. Enjoy 🙂
Recipe by tasteisyoursCourse: Breakfasts, Recipe book
Servings
2
servings
Prep time
10
minutes
Cooking time
4
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 free range eggs
4-6 strips of bacon
150g of butter
lemon juice from 1/2 of lemon
2 teaspoons of white wine vinegar
1/4 teaspoon of Dijon mustard
1/4 teaspoon of hot chili sauce
2 English muffins (or another kind of buns)
salt & pepper
chives
Directions
Hollandaise sauce: Place the egg yolks into a taller measuring cup, add the lemon juice, pinch of salt, 1 teaspoon of white wine vinegar, the hot chili sauce and mix with blender for 10 seconds. Melt the butter and add it slowly (spoon by spoon) to the sauce mixing it constantly, until you get a nice thick sauce (this should take approximately 5 minutes). Season with more salt and lemon juice if needed. Remember – if you add the hot butter too quickly, the eggs will get scrambled.
Poached eggs: Heat up some water in a pot and add 1 teaspoon of white wine vinegar. Beat the egg into a smaller bowl. Once the water starts to bubble, create a swirl with a spoon and pour the egg into the middle. Cook for 4 minutes and serve immediately.
Serving proposal: Place the grilled strips of bacon on the English muffins, add the poached egg on top and drizzle over with the Hollandaise sauce. Sprinkle with chopped chives and a pinch of black pepper.
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