Egg recipes are a lot of boys, thousands. But Benedictine eggs are my favorite egg recipe on planet Earth. If you do them, you fall in love. Forever. Fiance.
Like me, I wrote all the narrow string that will read only inspired by my love and fanaticism for this recipe. Pay attention:
What do Benedictine eggs have other egg recipes?
Let's see if I manage to explain the concept: when you have a lot, but a lot of hunger, when a fantasy with food, when you think "how rich eat ..." Do not think of eggs. I told the truth: you don't think of eggs. You think of a chocolate cake, think of baked meat, a powerful stew. But in eggs, no. MHHH, what hunger, hard egg: no. MHHH, what hunger, eggs past by water: neither. Fried egg: Yes? Do you think so? Look well, look down: there is a Milanese.
Well, Benedictine eggs do enter into this category. I swear, I promise you, that it starts a ray if the Benedictine eggs do not produce an extreme pleasure in the palate and in the belly and in the mind and throughout the body.
There will be those who say: I don't like Benedictine eggs. That does not deserve to live. But not because they don't like them. For liar. There will be those who say: I don't like eggs. That does not deserve to live either, for breakboards. There will be those who say: I love them but without the hill. That ... eeeessseeee ... don't make me talk about that.
Finally, I tell you that the recipe dates from the end of the last century. There is a bit of controversy regarding its origin but it is quite likely that it has been created at the Waldorf hotel in New York. With last century I obviously mean the 19th century, the twentieth century will not be the last century until approximately 2034.
Personally, I tried this recipe having breakfast in a very curious place in Bogotá, the Jacques bakery, which is something like a version. My friend Jimena took me, who at that time lived in that city. Benedictine eggs were the specialty of the house. If it's the specialty, let's ask them, we said. One is never prepared to see life reveal its truths.
I thank Jimena that beautiful morning, that frantic talk, her friendship in the years and the fact of, involuntarily, to have made the Benedictine eggs and I unite forever.
Ingredients
For 2 portions
- 2 eggs
- 2 bread slices
- 2 thick slices of lomito (it can also be ham)
- 2 tbsp. of vinegar
- Some ciboulette stems to decorate
- Butter
- Salt and pepper
For the Dutch sauce
- 1 yolk
- 75g. Of butter
- 1 CDA. Lemon juice
- Salt and pepper
Recipe Benedictine eggs
will change your life
1. Toast the slices of bread and put one on each dish. Spread one side with butter.
2. Slightly brown the lomit of both sides in a pan with a thread of oil. Place each slice on a bread.
3. Escalfar the eggs: break each egg in a separate bowl (yes, this time, do it like this). Boil water with the vinegar. Leave over medium low heat. We do not want to boil hard because the egg will be disarmed. When it is about to boil, stir with spoon several times, forming a swirl in the water. Place one of the eggs in the center of the swirl, this will make us armed and the clear does not go for the whole pot. Cook until we see that the movie that covers the yolk is whites. Drain the egg and place it on the hill (in the bread). Repeat the operation with the other egg.
4. The Dutch sauce: it is not the easiest sauce to do but if you keep step by step what I tell you will go well. I beat the yolk with a splash of water in the water bath (over soft heat). You have prepared the cold butter and cut into cubes. You are going to add to a cube of butter while batis. The trick is that the butter cool the yolk so that it is not cooked. You have to beat continuously. At the end of the last butter cube, add the lemon, salt and pepper juice (click here if you want to see this process in more detail: Dutch sauce ).
5. Bathe the eggs with Dutch sauce and decorate with the sprigs of ciboulette.
6. Be very happy. Cry with the last piece. Reflect for a while about the wonder that you just eat and send me this tweet:
Benedictine eggs: Climax
memory of a gastronomic momentazo
Can you make the sauce a day before?
I got an English Muffins recipe by Jamie Olivier. Organic eggs of a friend who has chickens. Only a homemade hill was missing. Dutch sauce, it went well to the second attempt, I turned off the fire of the water bath and made the smoothie bowl not touch the water.
I love Benedictine eggs. I think they deserve to learn to do English muffins
I was incredible, I did it with a very top knife. What is screwed is to serve everything at the right temperature: bread, eggs, sauce. And the bread themite seems essential to me ... here I do not know where they will sell English muffins but I cut thick slices of a field bread, using the bottom so that it has a little soft cortex at the base and is the liquid receiving crumb in the upper part.
Glorious, Paulina, Glo Rio So. I join the ADUHB, definitely.
For me with Lomito no! Bacon !!!
As the egg made the egg inside a film paper, that way it is not disarmed.
Hahaha I laugh aloud (but short because I am in the office) with your stories, Paulina. If you cover the ADUHB I will be the first to join. I like so much but so much Poché eggs that since I learned to do them I became obsessed that my boyfriend tries them (he enters the category of breakboards that do not eat eggs). I assure you that they are so rich that they cannot be classified as simple eggs. There is a Julie & Julia scene where she (also antihuevos) proves the Poché eggs and says they are so rich that they almost seem made of cheese!
I remember once trying to make the recipe, it went wrong, very badly with the Dutch sauce, I remain as butter (but not precisely the creamy and soft ¬ ¬) I did not like it, but I will try with your recipe. You named Bogota, pass through Santa Rosa de Cabal (Risaralda) and asks for a paisa heating or a Santa Rosano sausage, it is not the most gourmet, but of great flavor 😛 greetings