Eggs Benedict are a classic that is offered in every restaurant today. If you have a long day at work ahead of you and don't know if you have to skip lunch, eggs Benedict with hollandaise sauce are the right breakfast for you that will give you a lot of strength and energy. And if you complement them with a portion of fresh salad, you can serve this combination as lunch and why not also as dinner.
Soft, poached eggs on warm bacon and toast, topped with a simple homemade hollandaise sauce. No wonder this dish is so special.
Ingredients for the eggs
- 8 slices of bacon
- 4 large eggs
- 2 tsp white vinegar
- 4 slices of toast bread
- Butter
- 2 tablespoons chopped parsley, for garnish
Ingredients for the sauce
- 10 tbsp unsalted butter
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 tsp salt
- A pinch of cayenne pepper or Tabasco sauce
preparation
- Fill a large pot two-thirds full with water and bring to a boil. Then add the vinegar. Bring it to a boil again and reduce the heat to bring the water to a gentle simmer.
- Crack each egg individually into a small bowl and gently drop them into the water until the whites are set but the yolks are still soft, about 3-4 minutes. Drain the poached eggs on paper towels.
- Melt the 10 tablespoons butter for the sauce.
- Place the 3 egg yolks, lemon juice and salt in a blender and blend on medium-high speed for 30 seconds until the yolks become lighter in color.
- Turn the mixer to its lowest setting and slowly drizzle in the hot, melted butter while keeping the mixer running. Depending on your taste, you can add more salt or lemon juice. Set the sauce aside in a warm but not hot place.
- Heat a large skillet over medium heat and add the bacon strips. Cook slowly, turning occasionally, until the bacon is browned on both sides. Take himfrom the panand place it on a paper towel to absorb the excess fat.
- Using a large glass, cut out the slices of toast and toast them in the toaster.
- Butter one side of the slice of toast, top with 2 slices of bacon, place a poached egg on top, then pour some hollandaise sauce on top. Sprinkle some parsley over the top and serve immediately.
