Eggs Benedict Tarifi

Eggs Benedict Recipe: A French of American Origins

Ingredients

  • muffin bun – 1 pcs. cut in half (english muffin)
  • spinach – 1/4 bunch (50g)
  • garlic – 1 clove
  • cayenne pepper – 1 pinch
  • eggs – 2 pcs.
  • bacon – 2-3 slices
  • vinegar – 3 tablespoon (40ml)
  • olive oil – for cooking
  • black pepper – 1 pinch
  • salt – 1 pinch
  • water – 1,5 lt for boil

Hollandaise Sauce

  • eggs – 2 yolks
  • lemon juice – 1 tablespoon
  • butter – 1 tablespoon, (at room temperature)
  • cayenne pepper – 1 pinch
  • salt – 1 pinch

History of Eggs Benedict

Who was Benedict? Legend has it that a hangover Wall Street broker gave birth to Eggs Benedict.

In 1894, at the Waldorf Hotel in New York, Lemuel Benedict ordered two poached eggs on butter toast, crispy bacon and two boiled eggs… also served with a addition of hollandaise sauce. Invented in Delmonico’s Restaurant

It is said that Chef Charles Ranhofer found the combination in the 1860s when one of his regular restaurants, Ms. LeGrand Benedict, got tired of the menu and asked for something new. Her recipe, which she calls Eggs a la Benedict, was published in the cookbook in 1894.

Eggs Benedict Recipe Details

Boiling water with vinegar, which is important when cooking poached eggs, cooking at the bottom of the stove, mixing the water and making a swirl, leaving the egg in the middle of this vortex to collect it. To heat the egg yolks at 65-70 ° C in the bain marie in the making of Hollandaise sauce. Melting the butter we will use to remove the foam (clarify) and bring the eggs to room temperature and feed them into the sauce so that they do not cook.

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Eggs Benedict Recipe - Baby Spinach
Eggs Benedict Recipe – Baby Spinach

Eggs Benedict Recipe Sauteed Spinach

Crush the garlic, add garlic, a little olive oil, a pinch of cayenne pepper in a small bowl, mix and leave it on the edge for 5 minutes. After extracting and cleaning the spinach, saute it in a very little oil for 1-2 minutes, add a spoonful of the garlic olive oil mixture to the spinach. Add salt and pepper, set the pan aside. Do not sauté the spinach too much because it will continue to cook for a while with the temperature of the pan.

Eggs Benedict Recipe - Making Hollandaise Sauce in Bain Marie
Eggs Benedict Recipe – Making Hollandaise Sauce in Bain Marie

Eggs Benedict Recipe Hollandaise Sauce

Add water and vinegar to a saucepan and boil it on the stove (we will also use the water for poached eggs). Melt the butter and cool it on the edge. Mix 2 egg yolks, lemon juice, cayenne pepper and salt in a glass bowl. Place the glass bowl on the boiled water, heat it by stirring it continuously for 2-3 minutes in the steam, the bowl should not touch the water. When the egg yolks begin to thicken, add the butter little by little and continue to mix.

Eggs Benedict Recipe - Poaching Eggs
Eggs Benedict Recipe – Poaching Eggs
Eggs Benedict Recipe - Poaching Eggs
Eggs Benedict Recipe – Poaching Eggs

Eggs Benedict Recipe Poaching Eggs

After the water boils, turn down the heat. Break the egg into a ladle or bowl, then mix 1-2 turns in boiling water to create a vortex. Slowly drop the egg right in the middle of the vortex and do not mix any more. After 3-4 minutes, check the white of the egg, if it is not dispersed, take it on the kitchen towel and absorb the excess water on the towel.

Service and Presentation

Divide the English muffin (flatbread) in half and fry in a pan with the veal bacon slices. Line the fried muffins, the spinach we sauté on, the crispy beef bacon, the egg we bagged, and finally pour the hollandaise sauce and sprinkle with cayenne pepper. Serve the spicy greens next to the plate.

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