Los eggs benedict se atribuyen al Delmonico's de Nueva York o al Waldorf-Astoria a finales del siglo XIX, como brunch lujoso de huevo pochado y salsa hollandaise. Es plato de tecnica que define la alta cocina del desayuno americano. Sigue siendo estrella indiscutible de brunch dominical.
International
eggs benedict
Classic eggs benedict with poached egg, ham and hollandaise sauce.
- USA
- Breakfast
- High protein
- medium-high
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 22 g
- Fiber 2 g
- Carbohydrates 28 g
- Fat 38 g
- Sodium 890 mg
Story behind the dish
Preparation
Eggs benedict is a preparation from the United States with high difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 fresh eggs to poach.
- Have ready: 4 broken English muffins.
- Have ready: 8 slices of cooked ham or bacon.
- Have ready: 3 egg yolks.
- Have ready: 150 g of clarified butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clarify butter and keep warm without cooking the solids
Clarify butter and keep warm without cooking the solids.
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Beat yolks with lemon and hot water in a double boiler until thick;…
Beat egg yolks with lemon and hot water in a double boiler until thick; incorporate butter in a thin stream. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Season hollandaise with salt and white pepper; keep warm
Season hollandaise with salt and white pepper; keep warm. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Poach eggs in water with vinegar for 3 minutes; drain carefully
Poach eggs in water with vinegar for 3 minutes; drain carefully.
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Toast muffins
Toast muffins, place ham and poached egg on top.
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Cover with hollandaise sauce and decorate with parsley
Cover with hollandaise sauce and decorate with parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with smoked salmon instead of ham.
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