Recipe from Анастасия Пецевич
5428 views
Egg Benedict
 
Cooking time: 20 min
Servings 2
Egg Benedict for breakfast will be appreciated by everyone! This is a great recipe for a hearty breakfast. This kind of food is suitable for absolutely everyone. The dish can be served with anything: vegetables, cereals, salads. You can cook Eggs Benedict really fast. It will take a little time in the morning. This breakfast is very delicious. You can feed the whole family. Let's move on to the recipe!

Ingredients
servings

  • Eggs
    2 pcs
  • Bread
    2 slice
  • Ham
    2,5 oz
  • Lemon juice
    2 tsp.
  • Butter
    3 oz
  • Egg yolks
    2 pcs

Nutrition facts per serving

  • Calories

    361 kcal

  • Protein

    9 g

  • Fat

    33 g

  • Carbohydrates

    88 g

Method

  • Prepare eggs: break the egg into a bowl so that the yolk remains intact. Then make a water bath on the stove. Use a heatproof bowl and place it over the pan with water. 

  • Place the two egg yolks and the lemon juice in the heatproof bowl and begin whisking with a whisk. Don't stop stirring the yolks. Melt the butter in the microwave. Pour in the butter. The mass should become thick. Add a bit of salt and taste it. If you like the taste, then the sauce is ready. 

  • Boil the water. Break the egg into another bowl. Using a spoon, make circular clockwise movements to form a funnel in the water. Put the egg in the simmering water. Turn off the heat, cover the pan with a lid and leave for 5 minutes. Then remove the egg with a slotted spoon and put it on a paper towel. Excess water should drain off.

  • Toast a slice of bread on a pan or in a toaster. You can fry the ham. Put ham over the bread. Then put the eggs on the ham. Pour the hollandaise sauce over the eggs. Bon Appetit! 

Recommendations

  • Egg protein begins to curdle at about a temperature of 62 degrees. Therefore, the water temperature in the region of 70 - 80 degrees will be quite acceptable. 

  • The main principle of hollandaise sauce is that the temperature should be adjustable. The protein in the yolks should curdle. But at the same time, it should not go beyond a certain line. Then it will curl up too much and turn into lumps. Therefore, the sauce shouldn’t be overheated in any case! 

Bon Appetit!

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