The Californian breakfast that has it all

Carrie Solomon

Lazy Sundays are the perfect opportunity to test the recipe for traditional eggs Benedict signed Carrie Solomon in her new book Breakfast all day published by Editions de la Martinière. A West Coast delight by the author who embodies the perfect American in Paris like no other, especially at the Montecito at the Kimpton Saint-Honoré where her California-style brunch is served every weekend.

Ingredients to shop for 4 people

PREPARATION: 25 MINUTES / COOKING: 20 MINUTES

 

4 slices of bacon or smoked brisket

4 English muffins or slices of country bread

A few sprigs of chives

For the poached eggs

4 eggs

White vinegar

For the hollandaise sauce

8 egg yolks

250g melted butter

1 tablespoon lemon juice

½ teaspoon of salt

Preparation

Prepare the poached eggs: in a large saucepan, heat 3 volumes of water with 1 volume of white vinegar. When the water begins to boil, break the eggs one by one into the water and cook them for 3 minutes.

Take them out with a slotted spoon and place them in a container filled with cold water to stop the cooking.

Preheat the oven to 160°C.

Lay the slices of bacon or smoked brisket on a baking sheet. Bake for 5 minutes, then leave them in the oven off.

Prepare the hollandaise sauce. In a saucepan, bring water to a simmer. Crack the eggs, separate the whites from the yolks. Place the yolks in a bowl placed in a bain-marie over the pan of simmering water.

Beat the egg yolks vigorously until they form an ointment (but be careful that they are not overcooked: the ointment must remain liquid).

Place the bowl on a work surface and continue beating the eggs. Incorporate the melted butter into the egg yolks little by little until you obtain a smooth cream, then add the lemon juice and salt. For an even creamier sauce, mix it in a blender for 1 minute.

Toast slices of bread or halved muffins. Place a slice of bacon or smoked brisket on each slice of toast, add the poached eggs and a little Hollandaise sauce.

Sprinkle with chopped chives.

If the poached eggs are too cold, you can easily bring them back to temperature by placing them under running hot water for 1 minute.

 

TIP: Use the remaining egg whites to make a light frittata. Take the recipe for the kale and goat cheese frittata and replace half of the whole eggs with the 8 egg whites.

You can store egg whites in an airtight container for up to 2 days in the refrigerator.

Also discover: To sip: a good margarita andgood pies from Emilie Franzo .

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