Eggs Benedict is Americans breakfast favorite (and sometimes brunch). There are many different stories of the creation of this dish. The most popular tell us about American broker from the Wall Street, Lemuel Benedict, which was struggling from a hangover and ordered an unusual combination of products in the restaurant of the hotel Waldorf Astoria.
It is time for us to learn how to cook this wonderful dish.
3 tablespoons white wine vinegar
2 English muffins (or toast)
4 slices of ham, bacon or smoked salmon
Ingredients for the sauce Hollandaise:
125g unsalted butter
2 egg yolks
½ teaspoon white wine vinegar
1 lemon juice
Boil the water. Add 3 tablespoons vinegar and salt. Put the eggs in small vessels, and carefully pour them into the boiling water. Remove in about 3 minutes using a large spoon with holes - poached eggs are ready. Meanwhile, fry the muffins (or bread) in the butter. Spread them with Hollandaise sauce, top with a slice of ham, bacon or smoked salmon and boiled egg.
Preparation of sauce Hollandaise:
Melt the butter. Start whisking egg yolks, vinegar, lemon juice and pepper. Slowly add butter and don't stop whisking the sauce.