Benedictine eggs, easy recipe – Italian Cuisine

Benedictine eggs, easy recipe

How to cook Benedictine eggs, a simple recipe perfect for savory Saturday breakfast

Benedictine eggs. But we can also call them eggs Benedict!
Yes, because this recipe actually comes from Anglo-Saxon cuisine and offers the poached eggs in a new version (and absolutely elegant). It is indeed poached eggs served on a toasted bread with ham and hollandaise sauce, to garnish as desired. If you want to find out why they are so called, read our article "The (maybe) true story of eggs Benedict", while below we will see the easiest recipe for cooking eggs Benedictine.
Yes, because when we wrote it easy in the title, we meant it easy for those who already know how to prepare poached eggs.

The Benedictine egg sauce

This is the first thing you need to prepare and those who are familiar with homemade mayonnaise will like it very much. First boil 40 g of water with 20 grams of vinegar, a few grains of pepper, a pinch of salt and half a peeled and sliced ​​shallot. Boil for about 2.5 minutes, until the liquid has reduced by just over half. Let it cool down. Pour it by filtering it on 4 yolks collected in a bastardella, transfer them to a hot bain-marie, after turning off the heat, and begin to whip them until a frothy cream is obtained, then gradually incorporate 250 grams of melted clarified butter, still continuing to stir with the whisk, until the sauce is soft. Complete with 2 tablespoons of lemon juice.

How to cook eggs to make Benedict eggs

The first step is to prepare the eggs for drowning. In order to wet them with the sauce, the best cooking is that of thepoached egg! Then break the eggs on a saucer (one by one), drop them in water, acidulated with a little vinegar, lightly boil and cook them for about 3-4 '.

How to drown eggs with hollandaise sauce

The process that will turn your poached eggs into Benedictine eggs is this last step. (Don't worry, the worst is over).
Brush 8 slices of bread with a little melted butter and toast them in a pan. Brown in one fat-free pan 400 grams of cooked ham, then put it on the slices of bread. Place an egg on top, complete with abundant hollandaise sauce and serve.

To garnish Benedictine eggs

You can complete your dish, you can garnish with chives, pink pepper or fresh dill. Are you looking for a strong touch? A sprinkling of paprika and you won't regret it!

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