Kif tagħmel Bajd Benedict, ir-riċetta oriġinali pass pass

il Benedict eggsmagħrufa wkoll bħala 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 bajda moqlija and a few tablespoons of Zalza Hollandaise. 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! The recipe of Benedict eggs 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 and a little rocket or mixed salad, but we have chosen to offer you the original American recipe, with traditional ingredients.

Ingredjenti għal 4 nies

  • Butir: 150 g
  • very fresh eggs: 3 yolks
  • Lemon: juice of 1/2
  • Cold water: 2 tbsp
  • Melħ fin: għat-togħma
  • Bżar iswed: għat-togħma
  • Bajd: 4
  • White wine vinegar: 2 tbsp
  • Ilma: 1l
  • Homemade bread: 4 slices
  • Bacon: 8 slices
  • Chives: to taste
  • Preparazzjoni: minuti 15
  • Tisjir: minuti 20
  • Totali: minuti 35
  • Kaloriji: 362 kaloriji/porzjon

Għal zalza tal-hollandaise

1

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.

2

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.

3

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.

4

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.

5

Set the sauce aside to cool to room temperature. Don’t put it in the fridge!

For the Eggs Benedict base

1

Slice the bread, cutting slices about 1 centimeter thick. Lightly toast them in a pan or on a hot plate. (

2

Place the slices of bacon in a hot frying pan and let them cook, stirring occasionally, until they become crispy.

3

Finely chop the chives, which will serve as a topping for your eggs.

For poached eggs

1

Break one egg at a time into a small bowl, being careful not to break the yolk.

2

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.

3

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.

4

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!

5

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.

For plating

1

First of all, place the slice of toasted bread on a smooth plate.

2

Lay two slices of crispy bacon on the bread.

aċċessorji

  • Thick bottomed saucepan
  • Glass or steel bowl
  • Taġen tat-tisjir
  • Whip

Pariri u pariri

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.

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

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

storja

The name “Benedict” comes from Benedictine monasteries, 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 eggswhich were then poached and placed on the daily slice of bread.

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 Ta’ Delmonico of Manhattan, whose chefs said the dish was served in the restaurant minn kmieni kemm 1860.

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”: the chef of Waldorf Hotels, where Benedict was staying, he was so surprised by this combination of ingredients that he decided to make a real dish out of it.

A third version attributes this recipe to the family Benedict of Edinburghin Scotland, who even filed a lawsuit for paternity, stating that eggs Benedict had existed as a traditional dish of their family since 1794.

Ingredjenti għal 4 nies

  • Butir: 150g
  • very fresh eggs: 3 yolks
  • Lemon: juice of 1/2
  • Cold water: 2 tbsp
  • Melħ fin: għat-togħma
  • Bżar iswed: għat-togħma
  • Bajd: 4
  • White wine vinegar: 2 tbsp
  • Ilma: 1l
  • Homemade bread: 4 slices
  • Bacon: 8 slices
  • Chives: to taste
  • Preparazzjoni: minuti 15
  • Tisjir: minuti 20
  • Totali: minuti 35
  • Kaloriji: 362 kaloriji/porzjon
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Philip Owell

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