The egg is a versatile and nutritious ingredient, and eggs Benedictine are one of the most elegant ways to enjoy it. This brunch classic combines a toasted English muffin, crispy bacon, a perfectly poached egg, and a creamy hollandaise sauce. Originally from New York, this dish has become a worldwide favorite for its balance of textures and flavors: the crunchiness of the bread and bacon, the softness of the yolk, and the acidity of the sauce.
This recipe is ideal for a special breakfast or brunch, but it's also perfect for surprising someone on a special occasion. Although it may seem complex, with the right steps it's easier than you think. The key is to poach the eggs carefully and emulsify the hollandaise sauce perfectly.
There are variations like Eggs Florentine (with spinach) or Eggs Norwegian (with smoked salmon), but this classic version is the most traditional. If you're looking for an egg recipe that impresses, this is the one.
Prep
10 min
Cook
20 min
Servings
3
Calories
400 kcal
In a pan, add water, wine and salt to taste.
Heat and add the eggs, cooking them one by one, breaking the shell very carefully to avoid breaking the yolk.
Cook until the egg whites and yolks harden (optional).
Remove them with the help of a skimmer and set aside.
Toast each of the muffin slices and set aside.
In a pan, add the tablespoon of butter and heat over medium heat, add the bacon and cook on both sides until golden brown.
Heat the butter until it melts completely.
In a blender, add the lemon juice, mustard, salt and egg yolks.
Turn on the blender and process while adding the butter in the form of a thread.
Whisk until you get a thick sauce.
Place the slices on a tray and place the bacon on top of each one, then the eggs and finally the hollandaise sauce.
Garnish with a little parsley and serve.
