Eggs Benedict

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

A new classic among egg breakfasts—Eggs Benedict, which originated in American cuisine. This breakfast includes not only poached eggs but also some type of baked goods, bacon, and it must feature hollandaise sauce.

Ingredients

Butter - 5 oz
Chicken Egg - 4 pieces
Salt - to taste
Champagne Vinegar - 1 tablespoon
Tomatoes - 1 piece
Croissant - 2 pieces
Orange Bell Peppers - 1 piece
Whole egg - 2 pieces

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour water into a pot, add a tablespoon of vinegar, and bring to a boil. Then, stir the water to create a whirlpool and gently pour in one egg at the center. While slightly swirling the spreading egg white, cook until ready.

Step 3

Remove the egg with a slotted spoon and place it in very cold water for about thirty seconds to stop the cooking process with the internal temperature – the yolk inside should remain half-cooked. Dry the cooked egg on a paper towel. Then, pour the second egg into the whirlpool and repeat all the steps exactly.

Step 4

Make the hollandaise sauce. To do this, melt the butter. The butter should melt and brown until it reaches a hazelnut color. Then, remove the butter and strain it while it's still hot through a fine metal sieve.

Step 5

Separate the egg whites from the yolks.

Step 6

Then place the saucepan with them over low heat and, working quickly with a whisk, thicken them. As soon as they start to thicken, remove from the heat and continue to stir quickly for another two to three minutes.