Eggs Benedict


 

Eggs Benedict
 
Author: 
Recipe type: Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Eggs Benedict is a breakfast/ brunch american classic.
Ingredients
  • 8 pieces of ham
  • 3 tablespoons chopped parsley or dill
  • 4 large eggs
  • 2 English muffins
  • Hollandaise sauce

Instructions
  1. poach the eggs, more information bellow!
  2. on a flat plate put the bread or muffins after you cut them horizontally in halves and toast them. Toasting them is vital!
  3. Place a slice of thickly cut ham on the top of the muffin. Then place carefully the egg on the top of the ham.
  4. Add the Hollandaise sauce on the top of the egg and add a bit of finely trimmed dill on the top of the sauce.
  5. Serve with fried potatoes or vegetables.

Notes
Eggs Benedict is an American breakfast or brunch classic. There are many variations in terms of sauce, meat and herbs used for this recipe. My favorite version is with Hollandaise sauce, ham instead of bacon and dill. A close version to the Eggs Benedict recipe is the Eggs Florentine, where you will use salmon filet instead of ham or bacon. There are several tools that can make your life easier when preparing Eggs Benedict and the most basic one is an egg poacher. My favorite one is the Paula Deen Signature Porcelain Egg Poacher that comes with non stick inlay cover. Believe it or not, poaching an egg is not simple or straight forward, you will need a lot of experience if you attempt to do it on a pot. Ok, ok, you want to try without a poacher, here’s some instructions on how to poach an egg. Poaching is not boiling! Take a pot about 4 inches deep and add 3 inches of water in it. Start bringing to boil. Here’s is the tricky part. the water should boil softly, you should see bubbles coming up from the bottom of the bot like a string from the bottom of the pot to the surface. If you increase the heat the bubbles will be all over the place and you will make a mess by putting the eggs in it! So, be sure that you regulate the temperature in a way that the bubbles are small and form vertical strings from the bottom to the surface of the water. Then take an egg, crack it as if you would make an omelet but empty the egg content in the boiling water very slowly and softly, otherwise the poached egg will be out of shape. Also if the boil is too strong, the bubbles and the movement of the boiling water will dissolve your poached egg out of shape. I guess you want to buy an egg poacher now, well you will want to after you try without one :) Best of Luck!

 

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