If on a certain morning you wish to truly impress a loved one or a special guest, there is a breakfast recipe that will guarantee you success: Their majesty, Eggs Benedict.
There are a few legends surrounding the origins of this delicious meal. Our favorite is the one where a famous New York Wall Street broker and playboy, Lemuel Benedict, following an exciting night out went to have breakfast at the Waldorf Hotel. Looking to cure his hangover, he asked for some buttered toast, crisp bacon, two poached eggs and Hollandaise sauce. The chef loved this breakfast idea so much that he decided to introduce it as part of the official hotel restaurant menu. But, let’s get back to your breakfast. (The recipe yields two servings) We suggest you make the sauce first. Here’s how: Hollandaise sauce ingredients: – 2 egg yolks – 1 teaspoon of white vinegar – 1 teaspoon of lemon juice – salt – 25 g of butter Method: Whisk the egg yolks and salt until foamy – you can also use a mixer. In a pan, warm the vinegar and lemon juice up to a boiling point, then add the yolks and whisk all together. Melt the butter on low heat and leave it warm, add the yolks mixture to the butter. Whisk the sauce until it becomes thick and smooth.
And now, the crucial step: poaching the eggs. This is the moment where most people give up on the idea of making this breakfast recipe, since they feel that the process is too complicated. But, trust us – there is nothing complicated about it, if you know the tricks Poached eggs ingredients:
– 2 eggs
– One spoon of white vinegar
– Half a teaspoon of sugar
Method: Put water and sugar into a large pot. Once the water begins to boil, add the vinegar. First break the eggs into small bowls or cups, and from there transfer the eggs to the water, gently and by the edges of the pot – so to keep the yolks whole. Prior to lowering the eggs into the pot, swirl the water with a ladle. Take the eggs out after three minutes, with a colander spoon. Timing is extremely important here, which is why you must cook the eggs for exactly three minutes – you can use a stopwatch.
Meanwhile, fry the bacon on a bit of butter. Use the same pan to toast some bread or flatbread.
Put some butter, bacon and a poached egg on each piece of bread. Pour over the Hollandaise sauce. Bonus tip: to achieve a restaurant-like visual effect, cut the egg a bit at the top with a knife for the sauce to begin dripping on the sides. Enjoy!