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Eggs, any style.
Eggs Benedict recipeEggs Benedict with English muffin, bacon and hollandaise sauce
Eggs Benedict are toasted English muffins topped with bacon or ham, a poached egg and hollandaise sauce. The secret: very fresh eggs poached for 3 minutes in simmering water with vinegar, and a hollandaise whisked gently over a bain-marie.
Method
- The hollandaiseMelt the butter. Over a bain-marie, whisk the yolks with a spoonful of water until they thicken, then pour in the melted butter in a thin stream, whisking all the time. Season with lemon, salt, pepper and cayenne. Keep warm.
- The baconFry the bacon until golden. Split and toast the muffins.
- The poached eggsBring a pan of water with the vinegar to a simmer. Crack each egg into a cup, stir a gentle whirlpool and slide the egg into the center. Cook for 3 minutes, then drain on paper towel.
- AssemblyOn each muffin half: the bacon, a poached egg, a spoonful of hollandaise and a few snipped chives.
Or let us cook, hon.
Don’t feel like cooking?
At BIA, eggs Benedict come with bacon, as the Avocado California version or with smoked salmon (eggs Norwegian), all day long. The diner’s own recipe stays a kitchen secret: come and taste it.
Good to know.
FAQ
How do I make perfect poached eggs?
Very fresh eggs, water that simmers without boiling, a little vinegar and 3 minutes of cooking.
What’s the difference between Benedict and Norwegian?
Eggs Benedict are made with bacon or ham; eggs Norwegian (or Royale) with smoked salmon.
Where can I eat eggs Benedict in Paris?
At Breakfast In America, The Original American Diner: eggs Benedict, Avocado California and Norwegian, served all day in all three of our diners.
