Eggs Benedict - recipe

Versions of the origin of the recipe for eggs Benedict is plentiful, but the statement that this snack comes from New York is true. The recipe of this dish has conquered many countries, the color of which brought to it some additional ingredients.

Eggs Benedict with Hollandese Sauce - recipe

Ingredients:

Preparation

Cut the softened oil into cubes. In the saucepan, drive in the egg yolk, season with salt. Continuing the whipping, we put the dishes with the egg on the water bath so that the bottom hardly touches the water. Water should not boil strongly. Gradually add the butter, stir the mixture, waiting for thickening. Remove from heat, cool and add lemon juice. Mix the prepared sauce.

Fry toast in a dry frying pan. Slices of bacon are fried from two sides. We drive each of the eggs into a separate bowl.

In a pot of water we brew vinegar. As soon as the water begins to boil, gently pour the egg from the bowl into the water, lowering it low. After 4 minutes, the protein will thicken, and the yolk will become creamy. We take the eggs with a noise. We form the dish: put the bacon on the fried toast, place the egg on top and pour it over with Dutch sauce.

Eggs Benedict with salmon

Eggs Benedict - a delicious restaurant dish popular in many European countries. The recipe for the preparation of eggs Benedict requires an ideal supply of each ingredient. In fact, it is a multi-faceted masterpiece, which combines classic products, often used at home breakfasts.

Ingredients:

Preparation

For cooking the Dutch sauce, melt the butter. Filter it through cheesecloth and cool it. We beat the yolk and gradually add butter to it. Pour into the sauce lemon juice and whisk thoroughly. Correctly cooked sauce for consistency resembles sour cream.

We stir toasts in a frying pan. Leaves of spinach with chopped garlic are let in the frying pan for 1 minute.

To prepare the poached eggs, bring the water to a boil, add the vinegar and, vigorously stirring, form a funnel. Dip the egg-free egg and cook for 4 minutes. Take out the egg with a whisk and cool in water. Slice the salmon into thin strips. On the toast, place the spinach with garlic, place the slices of salmon on top and complete the dish with the poached eggs, sprinkled with Dutch sauce.

Egg dipper Benedict

Hollandese sauce (hollandese) is used in combination with products that have a delicate taste, because Benedict eggs are no exception. Before you prepare eggs for Benedict, pay special attention to the sauce that completes the serving of the dish.

Ingredients:

Preparation

Melt butter in a saucepan. Finely chop the onions shallot, combine it with wine and cook for 3 minutes. We add yolks, whisk with whisk and place all the ingredients in a water bath. Pour a thin trickle of melted butter, carefully beat the sauce until thick. If the sauce is too thick, add a little warm water. The correct consistency of the sauce should resemble fatty cream. Check the quality of the sauce in this way: put in a spoon and lower it down if the mass begins to slowly creep - the consistency is ideal.