Eggs Benedict like in the USA

We throw ourselves on the eggs recipe of the serial Fashion Cooking  blogger who has just come out with her first cookbook : Yummy !

Preparation : 25min

Cooking: 10min

Step 1 : Prepare the hollandaise sauce:

Heat the water in a pan to prepare a bain-marie.

Press the lemon juice and set aside.

Briskly mix the egg yolks with 2 tablespoons of water in a second pan. Place this pan above the bain marie and stir constantly until the preparation thickens, while staying fluid. Add little by little the butter cut up in pieces, while stirring. Remove the pan from the bain marie from time to time in order to mix if necessary. The sauce must the thick but not grainy. Salt, pepper and add the lemon juice away from the heating range.

Step 2 :

If possible at the same time (with the help of an assistant…), grill the bacon in a frying pan at average flame. Cut the muffins in two and toast them.

Step 3 :

Poach the eggs two by two by breaking them open above a pot of boiling water with a little vinegar. Cook 2 to 3 min according to your taste.

Step 4 :

Place the 2 half-muffins on each plate. Cover each half-muffin with a slice of bacon. Add one or 2 poached eggs per late. Pour the hollandaise sauce. Pepper and sprinkle with chiseled chives. Serve immediately with a few leaves of mâche lettuce.

 

Also discover the coddled egg and breadsticks and the eggs benedict of Thierry Marx.

Ingredients :

- 4 English muffins

- 8 slices of round bacon

- 4 to 8 eggs

- Vinegar

- Chives

- Pepper


Hollandaise sauce :

- 2 egg yolks

- 150 g of butter

- 1 lemon

- Salt, pepper

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