Eggs Benedict

Eggs Benedict

Eggs Benedict is a traditional Breakfast in France. They say that is better than the French, no one prepares this dish. Very simple in fact, it is the poached eggs with bacon and hollandaise sauce. But even such a simple dish has its own history. Moreover, two! According to one version, the eggs Benedict was invented some kind of broker Lemuel Benedict. He claimed to have invented such a Breakfast as the best cure for a hangover, ordered «buttered toast, poached eggs, bacon and hollandaise sauce» in one of the restaurants in new York. The Maitre d ‘ of the restaurant was so impressed with this dish that put him in the Breakfast menu, replacing the traditional toast with ham on English muffin with bacon. According to another version, the eggs Benedict was invented by the chef of Delmonico’s restaurant in new York for Mr. and Mrs. Benedict. His patrons were asked to come up with something new for Breakfast. So, American cooking French dish at home as in the best restaurants!


Bacon — 8 slices
White vinegar — 1 tbsp
Hot water — 2 tbsp
Lemon juice — 1 tbsp
Parsley/green onion — to taste
Egg yolks — 3 PCs.
Chicken eggs — 8 PCs.

Eggs Benedict

1. Fill the pan almost to the brim with water. Add the vinegar. Bring water to a boil, and then reduce the heat before you throw eggs. However, just to throw it is not necessary.
2. Gently breaking the eggs so that the yolks remain intact, pour them into the water. Remove the pan from the heat, cover and soak for five minutes.
3. Gently with a slotted spoon, remove the eggs.
4. Fry the toast and place on each pair of slices of bacon.
5. Make the sauce: whisk egg yolks with lemon juice.
6. Add the warm melted butter.
7. Whisk a little more and add hot water. Season with salt and pepper. The sauce is ready!
8. Put it on toast with bacon poached eggs, pour over the sauce and garnish with greens.

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