How to cook Eggs Benedict with Hollandaise sauce - recipes

You will learn how to properly cook eggs Benedict at home.

For this I will give you an old classic recipe.

It was used in the best hotels and restaurants in the world at that time.

There will also be another more modern version with red fish and avocado paste.

We'll also look at two additional ways to make hollandaise sauce. All this is accompanied by step-by-step recipes and photographs.

There will definitely be useful tips and life hacks for preparing a first-class breakfast. You’ll also find out why Egg Benedict got its name and how it came to be.

Eggs Benedict - what are they and why are they called that

Eggs Benedict

is a sandwich made from a toasted bun with a poached egg, bacon (
ham
) and hollandaise sauce. This famous breakfast is served with coffee in chic restaurants in London, Paris, New York and so on.

This is what an Egg Benedict looks like.

In principle, the dish is not that complicated. Doesn't take too long to prepare. The only difficulty is that you need to prepare the hollandaise sauce extra. He is one of the most ancient.

You can use an English muffin as bread. These are two halves of a bun. But we often use toast. You can also use regular bread, but without the crust.

Various additives and combinations for hollandaise sauce

The sauce is always served warm with dishes, salads or separately, so it is recommended to make it immediately before serving. If the product was made in advance or frozen, then it must be heated in a water bath or in a saucepan with thick walls over low heat. After the dressing becomes warm, it is recommended to beat it again.

Hollandaise sauce goes well with many foods. In France, the most popular combination of a creamy, buttery sauce is with:

• eggs Benedict;
• green and purple asparagus;
• cauliflower;
• broccoli;
• zucchini;
• artichokes;
• nutmeg;
• heavy cream;
• rice;
• red fish (with salmon or trout);
• boiled crayfish, lobster or crab;
• veal kidneys;
• goose liver or stomach;
• cereal puddings;
• apple or pear charlottes.

Hollandaise sauce dressings:

1. The well-known Dijon sauce with mustard is prepared on the basis of the fifth “mother” dressing. The base is Hollandaise and Dijon mustard.
2. There is an analogue of buttery sauce - Bearnise. It is prepared on the basis of melted butter mixed with yolks. Its highlight is shallots, chervil, tarragon and wine vinegar.
3. Sharon with cream base, which Hollandaise is prepared with the addition of red tomato puree, shallots and tarragon. It is seasoned with meat and vegetable dishes.

Calorie content of eggs Benedict per 100 grams

Below is a detailed table of the calorie content of eggs Benedict per 100 grams of product. I think it will be useful to some people.

How to Cook Eggs Benedict: Classic Recipe with Bacon

So, below you will learn how to prepare eggs Benedict according to the classic recipe. We will cook with ham. But you can use bacon instead. In general, now we will make the breakfast that was served at that time in elite hotels in New York.

Sounds very intriguing!

After all, preparing a classic dish at home is more than just cooking. This is a touch to the origins.

So let's get started.

Ingredients

for 1 serving:

• Butter - 75 g.
• Chicken egg - 4 pcs.
• White wine vinegar - 1 tsp.
• Tomatoes - 1 pc.
• Toast bread - 2 pieces
• Bell pepper - 1 pc.
• Ham or bacon - 100 g.
• Salt to taste

Hollandaise sauce for eggs Benedict: recipe with wine vinegar

We start cooking with hollandaise sauce. The butter needs to be melted. Then we break the egg into two large shells. Pour the yolk into them, while pouring the white into the bowl.

The sauce itself is made from sabayon from egg yolks. For convenience, the easiest way is to use two sabayon yolks as a base.

This gives more guarantee that they will emulsify in the melted butter. This will make the sauce nice and smooth.

Place the bowl of eggs in a water bath. That is, we put a pan of water on gas. And instead of a lid we put a bowl of eggs on top.

Next, beat the eggs with a whisk.

The main principle of hollandaise sauce is that the temperature must be adjustable. The white in the yolks should coagulate. But at the same time, it should not go beyond a certain line. Then it will curl too tightly and turn into lumps. Therefore, the sauce should never be overheated.

!

So, let's make the sabayon first.

It is a mixture of liquid and egg yolk white. That is, add a little white wine vinegar to the yolks, and then continue to beat in a water bath.

The better you make the sabayon, the more reliable and accurate the sauce will be. Therefore, slowly, without overheating, beat the yolks with a whisk.

By the way, there is an easy way to understand whether the bowl is overheating or not!

If your hand can easily withstand the heat of the bowl, then everything is fine with the temperature. And if you want to pull your hand away, then it is better to remove the bowl of eggs from the water bath. In this case, you need to continue beating away from the heat source.

Next, add a pinch of salt and bell pepper. Then we continue to beat the eggs again.

As a result, we get a fairly dense, bubble-free mixture of vinegar in egg yolk.

Next, you can slowly add melted butter to this mixture. At the same time, stir everything with a whisk.

Adding melted butter

It is important that the melted butter is not overheated. Otherwise it will simply fold the protein.

So, as you add oil, the mixture will gradually thicken due to fat. When the consistency suits you, simply set the mixture aside.

Moreover, I recommend placing it on a bowl of melted butter. You can also put it in another heat area.

But the main thing is that the sauce does not harden.

!

Step-by-step recipe with photos of preparing eggs Benedict

Now I’ll show you how to cook a poached egg. To do this, heat the water in a saucepan. Add vinegar here. Additionally, you can add a little salt.

It is worth saying that vinegar is added to water more for taste, and not to make the protein coagulate more easily. After all, it is usually dripped in homeopathic quantities.

Therefore, it will not be able to seriously affect protein folding.

So, bring the water to a bubbly boil. We don't need it to seethe with terrible force.

Egg protein begins to coagulate at approximately 62 degrees

. Therefore, the water temperature in the region of 70 - 80 degrees will be quite acceptable.

This is enough for the protein to fold optimally and not turn into rubber. At the same time, I preserved the texture and, in fact, obtained an egg with an ideal and delicate texture.

Now break the egg into a small bowl.

To make the shape more stable, you need to spin the funnel in water. But this is not mandatory. Because there are many other ways to create a poached egg.

But in this example we are considering exactly the classic cooking option.

Water funnel

So, we spin the funnel and then release the egg directly into its center.

By swirling, the water helps the white wrap around the yolk. Additionally, you can correct the protein with a spoon.

Now you need to wait about 3 minutes

so that the protein grabs. And the yolk has moved to the stage in which in Russian tradition it is called a “bag”. That is, it has already thickened a little, but is still fluid.

We do the same with the second egg.

Now cut a couple of thin pieces of ham. They need to be placed on slices of bread without crust on the sides.

Next, take the poached egg out of the water and blot it in a paper napkin.

Now back to the hollandaise sauce.

Place the bowl of sauce back in the water bath. Next, stir with a whisk and pour the remaining protein on top.

We poured it out at the very beginning. That is, when the yolk was separated from the white when preparing the sauce. Now add this remaining protein from the small bowl to the sauce and stir.

Next, place the poached eggs on the ham and pour hollandaise sauce on top.

And according to the traditions of an elite hotel, they decorate it all with finely chopped tomato and sweet pepper. Sometimes chili peppers may be used for special orders.

That's it, the dish is ready!

This beautiful classic dish is ideal for breakfast with a cup of coffee.

Be sure to try this option. Because it was used before in the most elite restaurants in Europe and America.

Classic Eggs Benedict Sauce

List of components:

• 3 yolks
• 20 ml white wine vinegar
• ¼ stick of butter
• ¼ lemon
• dried tarragon

You can also make a sauce
How to make Hollandaise sauce for eggs Benedict:

1. Combine the yolks with wine vinegar and beat into a homogeneous mass.
2. Season with tarragon . Pour in the melted butter in portions, without stopping whisking.
3. Squeeze the juice out of the lemon and add it to the preparation. Beat until it becomes a liquid dough. Drizzle over cooked eggs Benedict.

Eggs Benedict with salmon and avocado sauce

Now let's prepare a very tasty breakfast. These are sandwiches with avocado and poached egg with Hollandaise sauce. Instead of bacon and ham we will use delicious red fish. We will also make additional avocado paste.

Main ingredients:

• Salmon (salmon or other red fish) - 50 - 100 g.
• Chicken eggs - 2 pcs.
• White bread - 2 pcs.
• Butter - 10 - 20 g.
• Table vinegar - 2 tbsp.

Hollandaise sauce:

• Yolk - 3 pcs.
• Water - 0.5 tbsp.
• Lemon juice - 1 tbsp.
• Butter - 10 - 20 g.

Avocado paste:

• Avocado - 1 pc.
• Garlic clove - 2 pcs.
• Lemon - 1 tbsp.
• Olive or vegetable oil - 1 tbsp.
• Salt and pepper

How to Make Eggs Benedict at Home

First you need to boil water to prepare the poached egg. While it is heating up, you need to fry the toast in a frying pan with butter.

After all, they will taste much better in oil. When the butter is melted, add two pieces of bread and fry until done.

When the water boils, pour 2 tbsp into it. vinegar. Then reduce the heat so that the water does not boil. Break the egg into a separate container.

Make a funnel in the water and pour the egg directly into the center.

When the poached egg is cooked, place it on a separate napkin.

History of the origin of the sauce

Hollandaise was first prepared in Normandy. The original name of the gas station was in honor of the Norman town of Isigny. The full name of the city is Isigny-sur-Mer (French: Isigny-sur-Mer). This place was famous for its developed industry, especially the production of butter and cream. Even in modern times, Normandy is called the creamy country. The word "Isigny" can be found in French cookbooks and reference books.

Isigny was renamed Hollandaise during the First World War, when, due to forced circumstances, the production of dairy products in Normandy had to be suspended. Butter had to be imported to France from Holland. In connection with this event, cooks began to call the sauce Hollandaise, and the word “Isigny” began to be applied to this oily dressing less and less often.

According to historical sources, Hollandez first began to be mentioned long before the First World War. A descendant of the oily dressing is described in French Cookery by François Pierre la Varenne, published in 1651. Earlier variations of the dressing were introduced to Normandy by the Huguenots. Danish or Flemish sauce was thickened with eggs and whipped like a cream, while butter gave it a smooth consistency.