Egg benedict - 6 step by step recipes

Egg Benedict is a delicious and nutritious breakfast that contains maximum health benefits, moreover, this exquisite dish will win the hearts of true gourmets. It is important to use only fresh eggs for cooking and change the water after every second egg you cook.

Classic egg benedict recipe at home

Classic eggs benedict are poached eggs on toast with galandez sauce and a slice of ham or bacon. The balance of flavors is achieved with a properly cooked egg with liquid yolk and a rich, dense Hollandaise sauce, a bit like mayonnaise.

Cooking time: 25 min.

Cooking time: 5 min.

Servings - 2.

• 
  To prepare a poached egg, you need to carefully break it into a separate small container.
• 
  Boil water in a saucepan and put it on low heat. Gently pour the broken egg into the water and cook for 60 seconds. Then take it out of the boiling water with a slotted spoon and put it on a napkin. If necessary, bring the poached egg to full readiness by holding it in hot water for no more than 10 minutes. Repeat the procedure with the second egg.
• 
  To prepare the hollandaise sauce, chop and soften the butter, slightly heating.
• 
  Intensively mix the yolks with lemon juice in a metal bowl. Put it in a water bath and, constantly stirring, pour melted butter in a very thin stream until the mass acquires a creamy state and thickens.
• 
  Brown the slices of bread in a toaster or in a dry frying pan.
• 
  On each slice of bread, put a slice of ham, gently place a poached egg on top and pour over with warm sauce. Garnish with chopped herbs if desired and serve immediately.

How to cook egg benedict with salmon?

When using lightly salted salmon, fresh spinach and a little Parmesan are also added to the dish for a pungent taste. It is important not to overexpose the poached egg so that when cut, the yolk flows out of it, which mixes with the galandez sauce and creates indescribable flavor nuances.

Cooking time: 15 min.

Cooking time: 5 min.

Servings - 4.

Ingredients:

• Brioche bun - 4 pcs.
• Butter - 20 gr.
• Cheddar cheese - 80 gr.
• Fresh spinach - 20 gr.
• Lightly salted salmon - 200 gr.
• Poached egg - 4 pcs.
• Parmesan cheese - 8 gr.
• Smoked paprika - 2 gr.

For galandez sauce:

• Yolk - 12 pcs.
• Dry white wine - 200 gr.
• Butter - 400 gr.
• Starch - 12 gr.
• Lemon juice - 40 gr.
• Salt - 8 gr.

Cooking process:

1. For the hollandaise sauce, the yolks are ground with a little wine, starch and lemon juice.
2. The main part of the white wine must be heated in a water bath and gently mixed with softened butter until the mass becomes uniform and thick.
3. Brown the buns in a toaster or in a dry frying pan, spread butter on hot bread slices.
4. Place a thin slice of cheddar cheese on top of the bread, then place a few spinach leaves, salmon slices and a poached egg.
5. Top with toasts generously pour hollandaise sauce, garnish with grated parmesan and smoked paprika. Enjoy!

Egg benedict with hollandaise sauce

Hollandaise sauce is an obligatory element of Benedict eggs.It is a rather thick mass a la mayonnaise in consistency, but it is cooked in butter and perfectly sets off the taste of the dish.

Cooking time: 25 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Egg - 2 pcs.
• Brioche bun - 1 pc.
• Borodinsky bread - 1 slice.
• Smoked mackerel - 50 gr.
• Lightly salted salmon - 50 gr.
• Parsley - 1 sprig.
• Table vinegar 9% - 1 tbsp
• Sea salt - ¼ tsp

For dutch sauce (hollandaise):

• Butter - 150 gr.
• Yolk - 3 pcs.
• Table vinegar 9% - 1 tbsp
• Sea salt - 1 pinch.

Cooking process:

1. Boil water in a saucepan, pour in a spoonful of vinegar, make a funnel and gently pour an egg into its middle. Boil for a minute or a half and remove with a slotted spoon on a paper towel. Repeat the procedure for the second egg.
2. In another saucepan, melt the butter over low heat.
3. In a deep metal bowl, mix the egg yolks and vinegar, put the mixture in a water bath and gradually add melted butter to it. This should be done by constantly stirring and adding the oil in a very thin stream until the sauce thickens. Taste it and add salt if necessary.
4. Cut the brioche bun lengthwise into thirds, medium and grill until browned. Do the same with a slice of Borodino bread.
5. Put poached eggs on the toast, place a slice of salmon on the bun on top of the egg, and mackerel on black bread. Top with sauce and garnish with herbs. Serve immediately.

Simple and delicious recipe for eggs benedict with bacon

This version of Egg Benedict is perfect for a hearty breakfast. Bacon and bread need to be slightly browned, and the poached egg must be served warmed up and with sauce.

Cooking time: 40 min.

Cooking time: 5 min.

Servings - 8.

Ingredients:

• Egg - 8 pcs.
• Bacon - 8 slices
• Olive oil - for frying.
• English muffin - 4 pcs.
• Salad mixture - 4 tbsp.
• Lemon - 1 pc.
• Table vinegar 9% - 2 tablespoons

For the sauce:

• Yolk - 6 pcs.
• Butter - 450 gr.
• White wine vinegar - 6 tablespoons
• Ground black pepper - 1 tsp
• Lemon - 1 pc.
• Cayenne pepper - 1 pinch

Cooking process:

1. Heat water in a saucepan, add vinegar and make a funnel, where to drive in an egg and cook for 3 minutes. Then carefully remove it from the water and put it on a napkin. Cook all eggs in the same way.
2. Fry the bacon slices in a skillet, adding a little olive oil to brown.
3. Cut the muffins, heat up and place on top of each bacon slice.
4. To prepare the sauce, soften the butter and simmer over low heat for 15 minutes. In a small metal bowl, mix the vinegar and pepper and evaporate until the mixture is halved.
5. In another bowl, beat the yolks and gently combine them with vinegar, stirring constantly. Put the mass in a water bath and add oil with constant stirring. Cook the sauce until thick. Add lemon juice and cayenne pepper to it.
6. Gently place the poached eggs on top of the bacon and pour over the resulting hollandaise sauce. Mix salad mix with lemon juice, add olive oil and salt. Place in portions on plates and serve with eggs benedict.

Egg benedict with avocado and salmon at home

Eggs according to this recipe are a real delicacy and a storehouse of nutrients and vitamins. Whole wheat bread, avocado, asparagus and salmon are great additions to poached eggs, and the sauce for this dish is made without adding butter.

Cooking time: 20 min.

Cooking time: 5 min.

Servings - 3.

Ingredients:

• Egg - 3 pcs.
• Yolk - 3 pcs.
• Whole grain bread - 3 pcs.
• Avocado - ½ pc.
• Green mini asparagus - 6 pcs.
• Red onion - ½ pc.
• Curd cheese - 3 tsp
• Lightly salted salmon - 50 gr.
• Granular Dijon mustard - 1 tsp
• Dill - 1 branch.
• Lemon juice - 1 tablespoon
• Water - 4 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Wine vinegar - 3 tablespoons

Cooking process:

1. Boil water in a saucepan, add a little salt and wine vinegar to it. Use a whisk to make a funnel and gently pour the egg into the water.Cook it for a couple of minutes, and then carefully remove it with a slotted spoon on a paper towel. Repeat the procedure for each egg separately.
2. Beat the yolks in a metal container, put them in a water bath, add water and lemon juice and continue cooking, stirring occasionally, until the mixture thickens. Season with salt and pepper at the end.
3. Cook the asparagus in salted water for about a minute, then rinse with ice water and pat dry with a paper towel. Cut the sprouts in half lengthwise.
4. Cut the fish and avocado into thin slices, the onion into half rings.
5. Dry the bread in a frying pan without butter, spread cream cheese on toast, add slices of avocado, onion and asparagus.
6. Gently place a poached egg and a slice of fish on top of the bread and vegetables.

Step-by-step recipe for making eggs benedict with ham

Ham and eggs are a popular food combination and are often served with breakfast. However, for those looking to start the day with an exquisite and incredibly tasty meal, it is recommended to prepare Egg Benedict on Toast with Ham. Fast, tasty and very effective!

Cooking time: 20 min.

Cooking time: 5 min.

Servings - 2.

Ingredients:

• Egg - 2 pcs.
• Ham - 2 slices
• Bread - 2 slices
• Table vinegar 9% - 1 tbsp
• Salt to taste.

For the hollandaise sauce:

• Yolk - 1 pc.
• Butter - 50 gr.
• Dry white wine - 2 tablespoons
• Lemon juice - 1 tsp
• Salt to taste.

Cooking process:

1. In a saucepan, mix the yolk with the wine and a pinch of salt. Heat the mixture in a water bath, adding a little chopped softened butter. The mass should warm up and thicken. It is important to mix it constantly and not to overheat, as this can cause the sauce to stratify.
2. Remove the sauce from heat, cool slightly and add lemon juice.
3. Cut circles out of two slices of bread in a ring and dry them without adding oil.
4. Heat the ham in the microwave or on the stove.
5. A fresh poached egg must be carefully broken into a glass or cup. Add vinegar and salt to a saucepan with boiling water, make a funnel and add an egg. It should cook for about 2 minutes, then carefully remove it and place it on a paper towel.
6. Put a slice of ham on the bread toast, then an egg and generously pour the sauce on top. If desired, eggs benedict can be flavored with freshly ground pepper and herbs. Bon Appetit!