Eggs Benedict

Eggs Benedict represent a sandwich with ham or bacon and poached eggs under the Dutch sauce. The homeland of this dish is America (and there are several versions of its origin), but Benedict eggs are also very popular in France, because poached eggs and Dutchesses sauce (Dutch sauce) are traditionally French dishes.

Let's first understand what the poached eggs and Dutch sauce, without which Benedikt eggs can not be cooked. Eggs poached - this is eggs, cooked without a shell (they are also called eggs "in a bag"). A Dutch sauce is made from butter, lemon juice and egg yolks.

Classic Eggs Benedict

First, let's master the classic recipe for eggs Benedict. To prepare two portions of the dish we take:

• 
  2 eggs
• 
  2 slices of bread for toast
• 
  2 slices of ham
• 
  100 g of butter
• 
  2 egg yolks
• 
  2 tsp. lemon juice

First we will cook the poached eggs. To make an egg "in a bag", break it into a bowl. It is important to do this carefully so as not to damage the yolk. We put a small pan on a small fire and pour into it boiling water from the teapot to a height of about 2.5 cm. We are waiting for bubbles to rise from the bottom.

Gently pour the egg into the water and cook exactlyminute (note the time about the timer or stopwatch). Then remove the saucepan from the fire and let the egg "reach" in hot water for 10 minutes. To make it work, the eggs must be freshened, and the water should not boil too much. Properly brewed eggs should have a liquid yolk surrounded by a delicate protein.

As long as the eggs "reach", we prepare the Dutch sauce. We melt the butter in a saucepan. Mix the yolks in a large bowl with lemon juice and put it on a water bath. Continuously whipping yolks, gradually pour in them melted butter. Continue to beat to a thick creamy consistency.

Fry the toast bread on both sides and putfor each toast a piece of ham. We remove the egg-poached eggs from the saucepan, let the water drain and we dip the noise from the bottom with a paper towel. Lay eggs on the ham, pour a warm sauce and immediately serve eggs Benedikt to the table.

Eggs Benedict: variations

You can digress from the classic recipe andto diversify the eggs of Benedict, adding to the sandwich other products. Different variations of this recipe even got their own names. We list some of the varieties.

Blackstone Eggs: instead of ham, fried bacon is used, and between bacon and egg is put a slice of tomato.

Eggs Florentine: a vegetarian option (for those vegetarians who have not refused to eat eggs); The ham is replaced with spinach.

Eggs Atlantic (eggs Hemingway, eggs Royal): the ham is replaced with slightly salted or smoked salmon.

Huevos Benedict (eggs of Benedict in Mexican): instead of ham, a paste of avocado is smeared on toast, sauces are used at once two - hollandez and salsa.

Eggs Benedict in Irish: the ham is replaced by corned beef.

Portobello Benedict: instead of ham, champignons are used, this option is popular among Catholics who keep Friday's fast.

Eggs Provencal: Dutchland sauce is replaced with bearna sauce, which is prepared from melted butter, egg yolks, white wine vinegar and herbs (shallots, chervil, tarragon).

Eggs Benedict is an unusual and tasty dish, but do not abuse it if you have high cholesterol in your blood.

Bon Appetit!