Recipe Eggs benedict : Practical and Delicious

Recipe Eggs benedict : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Eggs benedict. You are currently reading Recipe Eggs benedict : Practical and Delicious. This recipe is the creation of the chef Dimitra Stais. Recipe Eggs benedict requires 15m, cook 35m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This recipe originated in the United States. It is traditionally served on split, buttered English muffins.

Ingredients:

12 Ingredients

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  8 50g free-range eggs
  
  
  


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  Pinch salt
  
  
  


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  8 slices ham speck (see note)
  
  
  


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  1/2 baguette (French stick), thickly diagonally sliced
  
  
  


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  50g butter, at room temperature (optional)
  
  
  


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  1/2 bunch fresh chives, cut into 5cm lengths
  
  
  



• Easy hollandaise sauce



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  200g unsalted butter
  
  
  


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  3 egg yolks
  
  
  


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  1 tbsp fresh lemon juice, or to taste
  
  
  


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  1/2 tsp salt, or to taste
  
  
  


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  2 tbsp hot water
  
  
  


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  Ground black pepper, to taste
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat grill on high and line a baking tray with foil. Poach eggs as directed in the basic poached eggs recipe (see related recipes).
  
  
  


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  Step 2
  
  
  
  
  To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary. Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
  
  
  


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  Step 3
  
  
  
  
  Place the ham speck on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until crisp. Transfer to a plate and cover with foil to keep warm.
  
  
  


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  Step 4
  
  
  
  
  Place the baguette slices on the lined tray and cook under preheated grill, turning once, until toasted. Spread with the butter, if desired. Turn the grill off and cover the bread with foil to keep warm.
  
  
  


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  Step 5
  
  
  
  
  Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
  
  
  


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  Step 6
  
  
  
  
  Place toasted bread on serving plates and top with ham and eggs. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.
  
  
  

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