Eggs benedict

Eggs Benedict is a delicious and nutritious breakfast that contains maximum benefits, and this delicious dish will win the hearts of true gourmets. It is important to use only fresh eggs for cooking and change the water after every second cooked egg.

Classic eggs benedict recipe at home

Classic eggs benedict are poached eggs on toast with Galandaise sauce and a slice of ham or bacon. The balance of flavors is achieved through a properly cooked egg with a runny yolk and a rich, thick hollandaise sauce, a bit like mayonnaise.

Cooking time: 25 min.

Cooking time: 5 min.

Servings – 2.

1. 
   To prepare eggs Benedict, carefully break it into a separate small container.
2. 
   Boil water in a saucepan and place it on low heat. Carefully pour the broken egg into the water and cook for 60 seconds. Then remove it from boiling water with a slotted spoon and place it on a napkin.If necessary, poach the egg until fully cooked by keeping it in hot water for no more than 10 minutes. Repeat the procedure with the second egg.
3. 
   To prepare hollandaise sauce, chop the butter and soften it, slightly heating it.
4. 
   Intensively mix the yolks with lemon juice in a metal bowl. Place it in a water bath and, stirring constantly, pour in the melted butter in a very thin stream until the mixture becomes creamy and thickens.
5. 
   Toast slices of bread in a toaster or dry frying pan.
6. 
   Place a slice of ham on each piece of bread, carefully place a poached egg on top and pour warm sauce over it. If desired, garnish with chopped herbs and serve immediately.

How to make eggs benedict with salmon?

When using lightly salted salmon, fresh spinach and a little Parmesan are also added to the dish for a spicy taste. It is important not to overcook the poached egg so that when cut, the yolk flows out of it, which mixes with galandaise sauce and creates indescribable flavor nuances.

Cooking time: 15 min.

Cooking time: 5 min.

Servings – 4.

Ingredients:

• Brioche bun – 4 pcs.
• Butter – 20 gr.
• Cheddar cheese – 80 gr.
• Fresh spinach – 20 gr.
• Lightly salted salmon – 200 gr.
• Poached egg – 4 pcs.
• Parmesan cheese – 8 gr.
• Smoked paprika – 2 gr.

For the galandaise sauce:

• Yolk – 12 pcs.
• Dry white wine – 200 gr.
• Butter – 400 gr.
• Starch – 12 gr.
• Lemon juice – 40 gr.
• Salt – 8 gr.

Cooking process:

1. For hollandaise sauce, pound the yolks with a small amount of wine, starch and lemon juice.

2. The main part of the white wine must be heated in a water bath and carefully mixed with softened butter until the mass becomes homogeneous and thick.

3. Brown the buns in a toaster or in a dry frying pan, spread the hot bread slices with butter.

4. Place a thin piece of cheddar cheese on the bread, then add a few spinach leaves, pieces of salmon and a poached egg.

5. Generously pour Hollandaise sauce on top of the toast and decorate with grated Parmesan and smoked paprika. Enjoy!

Eggs benedict with hollandaise sauce

An essential element of eggs benedict is hollandaise sauce, or, as it is also called, hollandaise sauce. The consistency of it is a rather thick mass a la mayonnaise, but it is cooked in butter and perfectly enhances the taste of the dish.

Cooking time: 25 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Egg – 2 pcs.
• Brioche bun – 1 pc.
• Borodino bread – 1 slice.
• Smoked mackerel – 50 gr.
• Lightly salted salmon – 50 gr.
• Parsley – 1 sprig.
• Table vinegar 9% – 1 tbsp.
• Sea salt – ¼ tsp.

For the hollandaise sauce:

• Butter – 150 gr.
• Yolk – 3 pcs.
• Table vinegar 9% – 1 tbsp.
• Sea salt – 1 pinch.

Cooking process:

1. Boil water in a saucepan, pour in a spoonful of vinegar, make a funnel and carefully pour the egg into the middle. Boil for a minute and a half and remove with a slotted spoon onto a paper towel. Repeat the procedure for the second egg.

2. In another saucepan, melt the butter over low heat.

3. In a deep metal bowl, mix the egg yolks and vinegar, place the mixture in a water bath and gradually add melted butter to it. This should be done by stirring constantly and adding oil in a very thin stream until the sauce thickens. Taste it and add salt if necessary.

4.Cut the brioche bun lengthwise into three pieces, take the middle one and grill until golden brown. Do the same with a slice of Borodino bread.

5. Place poached eggs on toast, place a slice of salmon on top of the egg on a bun, and mackerel on black bread. Pour sauce on top and garnish with herbs. Serve immediately.

Easy and delicious eggs benedict with bacon recipe

This version of eggs benedict is ideal for a hearty breakfast. The bacon and bread need to be slightly browned, and the poached egg must be served warm and with sauce.

Cooking time: 40 min.

Cooking time: 5 min.

Servings – 8.

Ingredients:

• Egg – 8 pcs.
• Bacon - 8 slices.
• Olive oil – for frying.
• English muffin – 4 pcs.
• Salad mixture – 4 tbsp.
• Lemon – 1 pc.
• Table vinegar 9% - 2 tbsp.

For the sauce:

• Yolk – 6 pcs.
• Butter – 450 gr.
• White wine vinegar – 6 tbsp.
• Ground black pepper – 1 tsp.
• Lemon – 1 pc.
• Cayenne pepper – 1 pinch.

Cooking process:

1. Heat water in a saucepan, add table vinegar and make a funnel into which to beat in the egg and cook for 3 minutes. Then carefully remove it from the water and place it on a napkin. Cook all the eggs in the same way.

2. Fry the bacon slices in a frying pan, adding a little olive oil to brown them.

3. Cut the muffins, warm them up and place a slice of bacon on each one.

4. To prepare the sauce, soften the butter and simmer it over low heat for 15 minutes. In a small metal bowl, combine the vinegar and pepper and simmer until the mixture is reduced by half.

5. In another bowl, beat the yolks and carefully combine them with vinegar, stirring constantly. Place the mixture in a water bath and add the oil while stirring constantly.Cook the sauce until it thickens. Add lemon juice and cayenne pepper to it.

6. Carefully place the poached eggs on top of the bacon and pour over the resulting hollandaise sauce. Mix the salad mix with lemon juice, add olive oil and salt. Serve in portions on plates and serve with eggs benedict.

Homemade eggs benedict with avocado and salmon

Eggs according to this recipe are a real delicacy and a storehouse of nutrients and vitamins. Whole grain bread, avocado, asparagus and salmon are great additions to poached eggs, and the sauce for this dish is made without adding butter.

Cooking time: 20 min.

Cooking time: 5 min.

Servings – 3.

Ingredients:

• Egg – 3 pcs.
• Yolk – 3 pcs.
• Whole grain bread – 3 pcs.
• Avocado – ½ pc.
• Mini green asparagus – 6 pcs.
• Red onion – ½ pc.
• Curd cheese – 3 tsp.
• Lightly salted salmon – 50 gr.
• Grainy Dijon mustard – 1 tsp.
• Dill – 1 sprig.
• Lemon juice – 1 tbsp.
• Water – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Wine vinegar – 3 tbsp.

Cooking process:

1. Boil water in a saucepan, add a little salt and wine vinegar to it. Make a funnel with a whisk and carefully pour the egg into the water. Cook it for a couple of minutes and then carefully remove it using a slotted spoon onto a paper towel. Repeat the procedure for each egg separately.

2. Beat the yolks in a metal container, place them in a water bath, add water and lemon juice and continue cooking, stirring, until the mass thickens. Finally season with salt and pepper.

3. Boil the asparagus in salted water for about a minute, then rinse with ice water and pat dry with a paper towel. Cut the sprouts in half lengthwise.

4.Cut the fish and avocado into thin slices, and the onion into half rings.

5. Dry the bread in a frying pan without oil, spread the toast with cream cheese, lay out slices of avocado, onion and asparagus.

6. Carefully place a poached egg and a slice of fish on top of the bread and vegetables.

Step-by-step recipe for eggs benedict with ham

Ham and eggs are a popular food combination and are often served with breakfast. However, for those who want to start the day with a sophisticated and incredibly tasty dish, we recommend preparing eggs Benedict on toast with ham. Fast, tasty and very effective!

Cooking time: 20 min.

Cooking time: 5 min.

Servings – 2.

Ingredients:

• Egg – 2 pcs.
• Ham – 2 slices.
• Bread – 2 slices.
• Table vinegar 9% – 1 tbsp.
• Salt - to taste.

For the hollandaise sauce:

• Yolk – 1 pc.
• Butter – 50 gr.
• Dry white wine – 2 tbsp.
• Lemon juice – 1 tsp.
• Salt - to taste.

Cooking process:

1. In a saucepan, mix the yolk with wine and a pinch of salt. Heat the mixture in a water bath, adding chopped softened butter little by little. The mass should heat up and thicken. It is important to stir it constantly and not allow it to overheat, as this can cause the sauce to separate.

2. Remove the sauce from the heat, cool slightly and add lemon juice.

3. Cut circles out of two slices of bread and dry them without adding oil.

4. Heat the ham in the microwave or on the stove.

5. A fresh egg for poaching must be carefully broken into a glass or cup. Add vinegar and salt to a saucepan with boiling water, make a funnel and add the egg. It should cook for about 2 minutes, and then you should carefully remove it and place it on a paper towel.

6.Place a slice of ham on the bread toast, followed by an egg and generously pour the sauce on top. If desired, eggs benedict can be flavored with freshly ground pepper and herbs. Bon appetit!