{"id":24794,"date":"2022-11-29T17:17:33","date_gmt":"2022-11-29T17:17:33","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/how-to-make-eggs-benedict-the-original-recipe-step-by-step\/"},"modified":"2022-11-29T17:17:33","modified_gmt":"2022-11-29T17:17:33","slug":"how-to-make-eggs-benedict-the-original-recipe-step-by-step","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/how-to-make-eggs-benedict-the-original-recipe-step-by-step\/","title":{"rendered":"How to make Eggs Benedict, the original recipe step by step"},"content":{"rendered":"


\n<\/p>\n

How to make Eggs Benedict, the original recipe step by step<\/h1>\n

<\/p>\n

\n

The Benedict eggs<\/strong>also known as Eggs Benedictine<\/em>are a perfect dish for a brunch<\/em>. They originate from American cuisine and are normally composed of a base of English muffins, slices of Canadian bacon, a poached egg<\/strong> and a few tablespoons of hollandaise sauce<\/strong>. The origin of Eggs Benedict is uncertain, but one thing is certain: the smooth and velvety texture of the hollandaise sauce, the creaminess of the poached yolk, the flavor of the bacon and the crunchiness of the bread make this dish a little treat, to be savored for a savory breakfast or as a hearty second course. It is a dish so loved that it even has an anniversary of its own: April 16, in fact, is the National Eggs Benedict Day<\/em>! The recipe of Benedict eggs <\/strong>it’s neither long nor complicated: the only difficulty can be encountered in cooking poached eggs, for which we will give you some suggestions to obtain a perfect result! Once all the preparations are ready, the dish is assembled in less than a minute and guarantees a delicious, nutritious and satisfying result. A variation of Eggs Benedict suggests adding to the dish also some slices of smoked salmon<\/strong> and a little rocket or mixed salad, but we have chosen to offer you the original American recipe, with traditional ingredients.<\/p>\n

\n
\n

<\/i> Ingredients for 4 people<\/i><\/h3>\n
    \n
  • <\/i> Butter: 150 g<\/li>\n
  • <\/i> very fresh eggs: 3 yolks<\/li>\n
  • <\/i> Lemon: juice of 1\/2<\/li>\n
  • <\/i> Cold water: 2 tbsp<\/li>\n
  • <\/i> Fine salt: to taste<\/li>\n
  • <\/i> Black pepper: to taste<\/li>\n
  • <\/i> Eggs: 4<\/li>\n
  • <\/i> White wine vinegar: 2 tbsp<\/li>\n
  • <\/i> Water: 1l<\/li>\n
  • <\/i> Homemade bread: 4 slices<\/li>\n
  • <\/i> Bacon: 8 slices<\/li>\n
  • <\/i> Chives: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 15 minutes<\/i><\/li>\n
    • <\/i> Cooking: 20 minutes<\/i><\/li>\n
    • <\/i> Total: 35 minutes<\/i><\/li>\n
    • <\/i> Calories: 362 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      For the hollandaise sauce<\/h2>\n
      1<\/span><\/p>\n

      The first step to making delicious Eggs Benedict is to melt the butter in a thick-bottomed saucepan over a low heat. Once melted, set aside. <\/p>\n\n

      2<\/span><\/p>\n

      Put a pot of water on the fire and wait for it to heat up. Then place a glass bowl on top. When cooking in a bain-marie, the bottom of the bowl must not touch the surface of the water, so adjust accordingly with the quantity of the latter.<\/p>\n<\/div>\n

      3<\/span><\/p>\n

      Inside the bowl, add 3 egg yolks, 2 tablespoons of cold water and mix delicately with a whisk for about 10 minutes, until you reach a thick and creamy consistency. <\/p>\n\n

      4<\/span><\/p>\n

      Mix the cooled melted butter into the egg and water mixture, slowly adding it slowly and continuing to mix, until it is creamy, for about 6-7 minutes. Add a pinch of salt, a sprinkling of pepper and the juice of half a lemon, giving a final mix. <\/p>\n\n

      5<\/span><\/p>\n

      Set the sauce aside to cool to room temperature. Don’t put it in the fridge!<\/p>\n<\/div>\n

      For the Eggs Benedict base<\/h2>\n
      1<\/span><\/p>\n

      Slice the bread, cutting slices about 1 centimeter thick. Lightly toast them in a pan or on a hot plate. (<\/p>\n\n

      2<\/span><\/p>\n

      Place the slices of bacon in a hot frying pan and let them cook, stirring occasionally, until they become crispy. <\/p>\n\n

      3<\/span><\/p>\n

      Finely chop the chives, which will serve as a topping for your eggs. <\/p>\n\n

      For poached eggs<\/h2>\n
      1<\/span><\/p>\n

      Break one egg at a time into a small bowl, being careful not to break the yolk.<\/p>\n<\/div>\n

      2<\/span><\/p>\n

      On a medium flame cooker place a pot of water with about 1 liter of water and two tablespoons of white vinegar, which will help you not to break the egg during cooking. <\/p>\n\n

      3<\/span><\/p>\n

      When you start to see the first bubbles at the bottom of the pot, lower the heat and create a whirlpool by moving the whisk in the water in a circular motion. <\/p>\n\n

      4<\/span><\/p>\n

      Slide the egg very gently into the vortex. You will see that the egg white will close on the yolk thanks to the movement of the water! <\/p>\n\n

      5<\/span><\/p>\n

      After 3 minutes of cooking, remove the egg with the help of a spoon or a sieve, being careful not to break it. Proceed with cooking the other eggs. <\/p>\n\n

      For plating<\/h2>\n
      1<\/span><\/p>\n

      First of all, place the slice of toasted bread on a smooth plate.<\/p>\n<\/div>\n

      2<\/span><\/p>\n

      Lay two slices of crispy bacon on the bread.<\/p>\n<\/div>\n<\/div>\n<\/section>\n

      Accessories<\/strong><\/p>\n

        \n
      • Thick bottomed saucepan<\/li>\n
      • Glass or steel bowl<\/li>\n
      • Cooking pan<\/li>\n
      • Whip<\/li>\n<\/ul>\n

        Advice and tips<\/strong><\/p>\n

        Cooking poached eggs can be a bit tricky: here you will find some useful tips to prevent the egg from breaking during cooking! And just to be on the safe side, get a few extra eggs in case someone breaks.<\/p>\n

        Use a thick-rimmed saucepan or saucepan to prevent the butter from burning. It’s important to do so let the fire be slow<\/strong> and that the cream remains thick and full-bodied.<\/p>\n

        As an alternative to bread, you can use slices of sandwich bread or half bagel<\/em>, to be toasted in a pan. The bagel has a sweeter texture and taste much like the original american muffin<\/strong>.<\/p>\n

        History<\/strong><\/p>\n

        The name “Benedict” comes from Benedictine monasteries<\/strong>, where eggs were considered a luxury dish. In fact, Benedictine monks ate only a slice of stale, hard bread for breakfast. On Sunday mornings and during feast days, farmers from nearby lands brought gifts to the monks very fresh eggs<\/strong>which were then poached and placed on the daily slice of bread.<\/p>\n

        However, the current recipe for eggs Benedict is of American origin, probably from New York, but several restaurants have claimed its authorship. One of them is the Delmonico’s<\/em> of Manhattan, whose chefs said the dish was served in the restaurant as early as 1860<\/strong>.<\/p>\n

        Another version, however, considers it to be a recipe invented by chance: the stock broker Lemuel Benedict, in the 1940s, stated that, to cure a hangover, he ordered a “buttered toast with bacon , poached eggs and hollandaise sauce\u201d: the chef of Waldorf Hotels,<\/strong> where Benedict was staying, he was so surprised by this combination of ingredients that he decided to make a real dish out of it.<\/p>\n

        A third version attributes this recipe to the family Benedict of Edinburgh<\/strong>in Scotland, who even filed a lawsuit for paternity, stating that eggs Benedict had existed as a traditional dish of their family since 1794.<\/p>\n<\/p><\/div>\n

        <\/p>\n

        \n
        \n

        <\/i> Ingredients for 4 people<\/i><\/h3>\n
          \n
        • <\/i> Butter: 150g<\/li>\n
        • <\/i> very fresh eggs: 3 yolks<\/li>\n
        • <\/i> Lemon: juice of 1\/2<\/li>\n
        • <\/i> Cold water: 2 tbsp<\/li>\n
        • <\/i> Fine salt: to taste<\/li>\n
        • <\/i> Black pepper: to taste<\/li>\n
        • <\/i> Eggs: 4<\/li>\n
        • <\/i> White wine vinegar: 2 tbsp<\/li>\n
        • <\/i> Water: 1l<\/li>\n
        • <\/i> Homemade bread: 4 slices<\/li>\n
        • <\/i> Bacon: 8 slices<\/li>\n
        • <\/i> Chives: to taste<\/li>\n<\/ul>\n<\/div>\n
          \n
            \n
          • <\/i> Preparation: 15 minutes<\/i><\/li>\n
          • <\/i> Cooking: 20 minutes<\/i><\/li>\n
          • <\/i> Total: 35 minutes<\/i><\/li>\n
          • <\/i> Calories: 362 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

            How to make Eggs Benedict, the original recipe step by step The Benedict eggsalso known as Eggs Benedictineare a perfect dish for a brunch. They originate from American cuisine and are normally composed of a base of English muffins, slices of Canadian bacon, a poached egg and a few tablespoons of hollandaise sauce. The origin […]<\/p>\n","protected":false},"author":1,"featured_media":24795,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[91,129,90,130,132],"class_list":["post-24794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-land-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-land","entry","has-media"],"yoast_head":"\nHow to make Eggs Benedict, the original recipe step by step - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/how-to-make-eggs-benedict-the-original-recipe-step-by-step\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to make Eggs Benedict, the original recipe step by step - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"How to make Eggs Benedict, the original recipe step by step The Benedict eggsalso known as Eggs Benedictineare a perfect dish for a brunch. They originate from American cuisine and are normally composed of a base of English muffins, slices of Canadian bacon, a poached egg and a few tablespoons of hollandaise sauce. 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