Eggs Benedict with Hollandaise Sauce

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of bacon, you can use salmon. This is an extraordinarily delicious breakfast, brunch, lunch, or brinner. For the full experience, I recommend drizzling a few drops of truffle oil.

Ingredients

Chicken Egg - 2 pieces
Butter - 3.5 oz
Bacon - 6 pieces
Lemon - to taste
Cream - 1 fl oz
Grated Pecorino Pepato Cheese - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste
Whole egg - 2 pieces

Step by Step guide

Step 1

Make the hollandaise sauce: melt the butter. In a small saucepan, bring water to a boil. In a double boiler, whisk together the yolks, butter, lemon juice, and continuously stir until thickened and the color changes. If you want to add Parmesan, you will need about 50 g of low-fat cream. Mix everything well in the double boiler and cover with a towel to keep warm.

Step 2

Fry the bacon until crispy. Remove excess fat with a paper towel.

Step 3

Poach the egg. Carefully crack the egg into a coffee cup. Bring about 2.5 cm of water to a boil in a saucepan, add 1 tablespoon of vinegar, create a whirlpool with a spoon, and gently pour the egg into the center of the whirlpool. Cook on low heat for about 1.5–2 minutes, until the white is set but the yolk remains runny. Carefully drain the egg in a sieve and rinse gently under cold water to stop the cooking process.