Eggs Benedict

Eggs Benedict recipe

What makes a good brunch stand out from the rest are the Eggs Benedict. They have it all: delicious, nutritious, easy to make, and if you serve them over bread toasted with Extra Virgin Olive Oil from Spain, they will brighten up any day of the week. But where did this dish come from?

New York. End of the 19th century. Mr. and Mrs. Benedict visited the famous Delmonico’s restaurant in the Big Apple. “Don't you have anything new and different to suggest?”, they asked. The maître d' whipped them up a breakfast with poached eggs over a toasted English muffin and a strip of bacon, covered in Hollandaise sauce.

Regardless of where they came from, you need to give this recipe a try. You won't regret it.

Preparation:

1. Try making the Hollandaise sauce from scratch so it is a bit healthier. To do so, create a double boiler by boiling some water and placing another bowl above the boiling pot. Add 2 egg yolks, the lemon juice and the orange zest. Mix it for approximately 3 minutes until the mix acquires a creamy texture. Slowly add in one cup of Extra Virgin Olive Oil from Spain. Season with salt, dill, chives and tarragon.

   

2. Then line a small bowl with saran wrap and brush it with Extra Virgin Olive Oil from Spain. Add the egg, salt and close the packet. Submerge it in boiling water for 3 minutes.

Another option is to cook the eggs in a strainer to remove the excess water. Let cook for 3 minutes in water, which has been brought to its boiling point, but with the heat off so they do not break apart.

1. Cook the bacon on both sides in a pan without oil. Toast the bread in a toaster.
2. Assemble the egg and bacon on top of the bread. To finish, cover with the Hollandaise sauce, garnish with a sprig of dill and you can accompany it with a salad with Extra Virgin Olive Oil from Spain to give it a special touch.

Yum!