Monday, 6 March 2017

Eggs Benedict

Today we bring you a delicious recipe very typical for brunch, that food that is a mixture of breakfast and lunch that is usually done in the middle of the morning. Benedictine eggs are poached eggs with Hollandaise sauce, and are the star dish of this meal.

Ingredients for 2 servings:
- 2 eggs 
- 4 slices of bacon or 2 slices of smoked salmon.
- 2 muffins
- White wine vinegar

For Hollandaise sauce:
- 1 egg yolk
- 1.8 oz of margarine
- 1 tablespoon of water
- 1 teaspoon of lemon juice
- Salt

- Cut the muffins in half and toast in a toaster.
- Heat a saucepan with water until it boils.
- Meanwhile, in a medium bowl, pour 3-4 fingers of white wine vinegar.
- Peel the eggs and put them in the bowl with the vinegar. Be careful not to break the yolk.
- Once the water from the saucepan begins to boil, lower the fire in half and, with the aid of rods, remove the water quickly.
- Pour the eggs and vinegar into the saucepan carefully just where is the swirl in the water, so that the eggs have movement and begin to gather the clear around the yolk.
- Let cook for 4 minutes.
- While cooking the eggs, in another saucepan we are going to make the sauce.
- Mix the egg yolk, a pinch of salt, a tablespoon of water and lemon juice.
- Put the mixture to simmer and slowly add the margarine while stirring continuously until you have incorporated all and mixed well.
- Let the sauce heat for another minute to make it consistency.
- In a pan without any oil, fry the strips of bacon until they are browned.
- Place the muffins open, strips of bacon or slices of smoked salmon, whichever you prefer, a poached egg on each and a tablespoon of Hollandaise sauce on top.

*Note for cooks: the poached egg will remain with the clear around the yolk, but when you open this, will be liquid and will mix with the sauce.

Bon appétit!

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