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

How did this dish appear?

There are two versions of the origin of the egg 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. Benedikt asked the head waiter to surprise them with some culinary novelty. In response, they received an egg poached on a toast with a slice of bacon and Dutch sauce.Eggs Benedict

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

The main components of the dish

To prepare this original sandwich with a warm liquid yolk, rare and refined ingredients are not needed. The main components of Benedict eggs under sauce are:

  • egg poached - 4 pieces (the process of its correct preparation will be described in detail below);
  • english muffin - 2 pieces (can be changed for any baguette or round bread, which will have to taste);
  • bacon - 2 slices (if desired, can be replaced with ham);
  • dutch sauce (its preparation is described in detail below).

Correct cooking poached eggs

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

How to boil an egg Benedict? The following ingredients are required for preparation:

  • chicken egg - 2 pieces;
  • salt is large - 1 tbsp. a spoon;
  • vinegar - 2 tbsp. spoons.

  1. Carefully, without affecting the yolk, break one egg into a separate cup.
  2. Pour into a saucepan 2 liters of water, add vinegar and salt to it, boil and make fire weaker. Now you can boil an egg Benedict.
  3. How to cook it correctly? It is necessary to carefully dip the egg into boiling water, bringing the cup to the water as close as possible and carefully turning the container over.
  4. After 3 minutes, get the ready-made egg poached from the water with a noise.
  5. If the protein is prepared inaccurately, then you need to trim the excess fragments with a knife.

After repeating this procedure for the second egg.

Preparation of the Dutch egg sauce Benedict

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

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

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

The finished sauce does not lose its properties for one hour after cooking, if it is in heat.

How to assemble a ready-made dish?

Collecting eggs Benedict, the recipe of which is described above, is not difficult. The procedure is as follows:

  1. English muffins cut along, cook from the half-cooked toasts.
  2. Slice the ham or bacon a little fry in a pan.
  3. Heat the plates in the microwave oven, put in them toasts, on top - slices of freshly-roasted ham, then eggs poached. Top with Dutch sauce.

Egg Benedict with salmon

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

  • croissant unsweetened - 2 pieces;
  • low salted salmon - 100 grams;
  • spinach - 100 grams;
  • mix salad - 60 grams;
  • olive oil - 40 grams;
  • chicken egg - 2 pieces;
  • butter - 20 grams.
  • chicken egg - 3 pieces;
  • lemon - half;
  • butter - 175 grams.
  1. Brew an egg Benedict (how to cook it properly, described in detail above).
  2. Stew spinach in a mixture of two oils for several minutes.
  3. Prepare the Dutch sauce. To do this, mix 3 yolks and 3 tablespoons of hot water. Gradually introduce softened butter and lemon juice. Add salt, pepper and whisk until necessary consistency.
  4. Cut the croissants along, dry in a frying pan. On the bottom of the plate lay a mix salad, on top - croissants, slices of salmon, spinach and poached eggs. Pour the dish with sauce.

Egg Benedict is cooked in the best Parisian restaurants from the poached egg and Dutch sauce. Trying once such a kind of sandwich with a spreading warm yolk, you will want to feel this taste again and again. This wonderful dish is considered an ideal breakfast, but it can also be eaten for lunch and dinner.

Interesting: