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Egg Benedict Day


It always falls on April 16 every year.



It is a dish served most often as a breakfast. The recipe was made in the United States and is surrounded by a number of stories. According to one story, stock broker Lemuel Benedict ordered a meal at the Waldorf Astoria in New York in 1894 to order a meal to get rid of a hangover. Popularization was provided by hotel chef Oscar Tschirka.

According to the second story, this dish was prepared by Charles Ranhofer from Delmonico Restaurant in 1860 for millionaires LeGrandBenedicto.

Commodore Elias CorneliusBenedict is also referred to as the recipe inventor.

The name of the food is also derived from the Benedictine monks.

Benedict's egg is a baked pastry (in the original it is a halved English muffin), covered with a slice of sausage (ham or bacon) and a boiled lost egg sits on it. Pour the warm Dutch sauce over the lice and finish with freshly ground pepper.

You can try different variations when using tomatoes, spinach or salmon instead of bacon.

 

Egg Benedict Recipe:

 

Ingredients:

2 English muffins

4 whole eggs

4 slices of baked ham (bacon)

2 tablespoons of coarse salt

2 teaspoons of white vinegar

parsley, chives

 

Hollandaise sauce:

1 tablespoon lemon juice

1 tablespoon of white vinegar

3 egg yolks

Ku cup of butter

Ku cup white wine

salt

pepper

 

First prepare the Dutch sauce. In a pan on low heat stir yolks with lemon juice. Add butter and wine and still stir. Then add vinegar, salt and pepper and stir vigorously. Butter must be slowly melting, thereby concentrating the sauce and the eggs have time to cook and not shrink. If the sauce is separated, add 2 teaspoons of water and whisk until the mixture is bonded.

 

Cut the sliced ​​muffins (horizontally) in the oven for about 3 minutes. then put 1 teaspoon of butter on them. Fry the ham or bacon in the pan and lay on the muffin. Put pots to boil water, salt and vinegar. When the water is bubbling, dampen and knock the egg. The egg is to be wrapped around the yolk and after about 2-3 minutes (white to be firm), the egg is pulled out and put on the bacon. Eggs pour over Dutch sauce and garnish with parsley or chives.

 

Enjoy your meal






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