The Egg Benedict is a French dish that is perfect for breakfast. Its classic composition includes an English savory muffin, poached egg, ham and hollandaise sauce. There are also variations when the ham is replaced with balyk or even fish. In Paris, it is said that the egg Benedict is a poached egg to a superlative degree.

How did this dish come about?

There are two versions of the origin of eggs Benedict. According to the first of them, this dish was invented by the chef of one of the restaurants, when his regular visitors Mr. and Mrs. Benedict asked the head waiter to surprise them with some culinary novelty. In response, they received a poached egg on toast with a slice of bacon and hollandaise sauce.Eggs benedict

According to the second version, in 1894, broker L. Benedict wandered into a restaurant, suffering from the morning hangover, and ordered toasts with a boiled egg, ham and sauce. The chef was impressed with this set of ingredients and immediately included this dish on the menu. This is how Benedict eggs appeared, the recipe for which is described below.

Main components of the dish

For the preparation of this original sandwich with warm liquid yolk, rare and refined ingredients are not needed. The main components of Benedict eggs in sauce are:

  • poached egg - 4 pieces (the process of its proper preparation will be described in detail below);
  • english muffin - 2 pieces (can be exchanged for any baguette or round bread, which will be to your taste);
  • bacon - 2 slices (if desired, you can replace the ham);
  • hollandaise sauce (its preparation is described in detail below).

Proper cooking of poached egg

Translated from Frenchpoche - this is a “pocket”, so the poached egg is a liquid yolk in a pocket of protein.

How to cook an egg Benedict? The following components are necessary for cooking:

  • chicken egg - 2 pieces;
  • salt coarse - 1 tbsp. spoon;
  • vinegar - 2 tbsp. spoons.

  1. Carefully, without affecting the yolk, break one egg into a separate bowl.
  2. Pour 2 liters of water into a saucepan, add vinegar and salt to it, boil and make the fire weaker. Now you can boil an egg Benedict.
  3. How to cook it correctly? Carefully immerse the egg in boiling water, bringing the cup as close as possible to the water and gently turning the container over.
  4. After 3 minutes, get the poached egg from the water using a skimmer.
  5. If the protein is cooked carelessly, then you need to cut off the extra fragments with a knife.

After repeating this procedure for the second egg.

Cooking Hollandaise Egg Sauce Benedict

The recipe is simple in execution. The necessary components include:

  • chicken egg - 2 pieces;
  • lemon juice - 1 tbsp. spoon;
  • balsamic vinegar - 1 tbsp. spoon;
  • butter - 100 grams.

  1. Separate the yolks from the proteins.
  2. Beat yolks, salt and pepper with a mixer for one minute.
  3. In a small bowl boil the juice squeezed out of lemon and balsamic vinegar. Pour this mixture in a thin stream in the yolks, continuing to beat.
  4. Add a little softened butter into the resulting mass, stirring constantly.

Ready sauce does not lose its properties within one hour after cooking, if it is warm.

How to collect the finished dish?

Collect eggs Benedict, the recipe of which is described above, is a snap. The procedure is as follows:

  1. English muffins cut lengthwise, make toasts of the resulting halves.
  2. Slices of ham or bacon a little fry in a pan.
  3. Heat plates in the microwave, put toasts in them, on top - slices of freshly roasted ham, then poached eggs. Pour over the hollandaise sauce.

Egg benedict with salmon

This interesting variation of the French breakfast differs from the classic dish in that the ham is replaced with lightly salted salmon. But this dish can also be safely called “eggs Benedict”. The recipe is described below.

  • unsweetened croissant - 2 pieces;
  • lightly salted salmon - 100 grams;
  • spinach - 100 grams;
  • mixed salad - 60 grams;
  • olive oil - 40 grams;
  • chicken egg - 2 pieces;
  • butter - 20 grams.
  • chicken egg - 3 pieces;
  • lemon - half;
  • butter - 175 grams.
  1. Cook an egg Benedict (how to cook it properly, described in detail above).
  2. Stir the spinach in a mixture of two oils for several minutes.
  3. Prepare a hollandaise sauce. To do this, mix 3 yolks and 3 spoons of hot water. Gradually add softened butter and lemon juice. Add salt, pepper and whisk to the required consistency.
  4. Cut the croissants along, dry in the pan. Put the mix salad on the bottom of the plate, croissants, sliced ​​salmon, spinach and poached eggs on top. Pour the sauce over the dish.

Egg Benedict is prepared in the best Parisian restaurants of poached egg and Dutch sauce. Having once tasted such a peculiar sandwich with a spreading warm yolk, you will want to feel this taste again and again. This wonderful meal is considered the perfect breakfast, but it can also be eaten for lunch and dinner.