According to legend, the recipe for Eggs Benedict appeared in the 1890s in New York. A certain Lemuel Benedict, suffering from a severe hangover, entered the restaurant of the Waldorf Astoria hotel and asked the waiter to suggest something unusual for breakfast. The waiter conveyed his request to the chef, who, in a good mood, created a special dish with eggs and named it after the guest. Benedict was thrilled with the breakfast, which significantly improved his well-being. There are many other versions of the origin of this recipe, but in any case, Eggs Benedict still appear on the menu of every respectable five-star restaurant. See for yourself!
Ingredients
For serving:
eggs – 2 pcs.
cooked ham – 2 slices
whole grain bread – 2 pieces
herbs
freshly ground black pepper
For the sauce:
butter – 100 g
egg yolks – 2 pcs.
lemon juice – 2 tsp.
salt
Step-by-step recipe
Step 1
Start by preparing the poached eggs. Carefully crack each egg into a separate small bowl, trying not to damage the yolk. In a small pot or saucepan, bring water to a boil (about 3 cm high).
Step 2
For the Eggs Benedict, repeat the same procedure with the second egg. Reduce the heat under the pot of water to the minimum. When bubbles start to rise from the bottom, gently pour the first egg into the water and cook for exactly one minute (keep an eye on the time). Then remove the pot from the heat and let the egg sit in the hot water for 10 minutes. Repeat the process with the second egg.
Step 3
Prepare the hollandaise sauce. For this, cut the butter into cubes and melt it in a saucepan. In a steel bowl, whisk together the egg yolks and lemon juice. Place the bowl with the yolk-lemon mixture over a pot of gently simmering water and, while continuously whisking, slowly pour in the melted butter. Whisk until you achieve a thick, creamy consistency.
Step 4
Toast the bread in a toaster. Place a slice of ham on each piece. Remove the poached eggs with a slotted spoon and pat them dry on the bottom with a paper towel. Place the poached eggs on the toast with ham and serve immediately with warm sauce.
