Eggs Benedict II

Eggs Benedict II Recipe - Classic American Breakfast Delight

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

Eggs Benedict II is a classic breakfast dish that consists of poached eggs, Canadian bacon, and Hollandaise sauce served on an English muffin. This dish is a favorite among brunch-goers and is known for its rich and creamy flavors.

History

Eggs Benedict is said to have originated in New York City in the late 19th century. It is believed to have been created by a Wall Street broker who wanted a hangover cure after a night of partying. The dish quickly gained popularity and has since become a staple on brunch menus around the world.

Ingredients

4 eggs (2.4 g of carbohydrates)
canadian bacon
Sauce
0.5 cup of butter
3 beaten egg yolks (0.9 g of carbohydrates)
1 tbsp of water
1 tbsp of lemon juice (1.3 g of carbohydrates)

How to prepare

Lightly grease a skillet.
Fill the skillet halfway with water and bring it to a boil.
Reduce the heat and let it simmer.
Break the eggs into a cup and carefully slide them one at a time into the water, making sure to leave enough space for each egg.
Simmer the eggs for 5 minutes.
Meanwhile, heat the Canadian Bacon in the skillet.
Remove the poached eggs from the water and serve them with the Canadian Bacon and Hollandaise Sauce.
To make the sauce, combine butter, egg yolks, water, and lemon juice. Heat the mixture in a double boiler, stirring constantly.

Variations

Try using smoked salmon or avocado in place of the Canadian bacon.
Add a sprinkle of fresh herbs, such as chives or parsley, for added flavor.

Cooking Tips & Tricks

To achieve perfectly poached eggs, make sure to use fresh eggs and simmer them gently in water with a splash of vinegar.

- When making the Hollandaise sauce, be sure to whisk constantly to prevent the eggs from curdling.

- For a twist on the classic recipe, try using smoked salmon or avocado in place of the Canadian bacon.

Serving Suggestions

Serve Eggs Benedict II with a side of roasted potatoes or fresh fruit for a complete breakfast or brunch meal.

Cooking Techniques

Poaching eggs: Gently simmer eggs in water with a splash of vinegar until the whites are set but the yolks are still runny.

- Making Hollandaise sauce: Whisk together egg yolks, butter, water, and lemon juice over a double boiler until thick and creamy.

Ingredient Substitutions

Use ham or prosciutto in place of Canadian bacon.

- Use a store-bought Hollandaise sauce mix in place of homemade sauce.

Make Ahead Tips

Poach the eggs and prepare the Hollandaise sauce ahead of time, then assemble the dish just before serving.

Presentation Ideas

Serve Eggs Benedict II on a bed of arugula or spinach for a pop of color. - Garnish with a sprinkle of paprika or fresh herbs for a decorative touch.

Pairing Recommendations

Serve Eggs Benedict II with a mimosa or a cup of freshly brewed coffee for a classic brunch pairing.

Storage and Reheating Instructions

Store any leftover Eggs Benedict II in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Eggs Benedict II contains approximately 350 calories.

Carbohydrates

Each serving of Eggs Benedict II contains approximately 5.6 grams of carbohydrates.

Fats

Each serving of Eggs Benedict II contains approximately 30 grams of fat.

Proteins

Each serving of Eggs Benedict II contains approximately 15 grams of protein.

Vitamins and minerals

Eggs Benedict II is a good source of vitamin B12, vitamin D, and iron.

Alergens

Eggs Benedict II contains eggs, dairy, and gluten.

Summary

Eggs Benedict II is a rich and indulgent dish that is high in fat and protein. It is best enjoyed in moderation as part of a balanced diet.

Summary

Eggs Benedict II is a delicious and indulgent breakfast or brunch dish that is sure to impress. With perfectly poached eggs, savory Canadian bacon, and creamy Hollandaise sauce, this dish is a classic favorite that is perfect for any occasion.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It all started one sunny afternoon when I was visiting my dear friend Sarah. As soon as I walked into her kitchen, the delicious aroma of freshly cooked eggs and hollandaise sauce filled the air. I was immediately intrigued and asked her what she was making.

Sarah smiled and said, "I'm making Eggs Benedict II. It's a twist on the classic Eggs Benedict recipe that I learned from a French chef during my travels in Paris."

I was fascinated by the idea of a new version of one of my favorite breakfast dishes. Sarah graciously offered to teach me how to make it, and I eagerly accepted. As we worked together in the kitchen, she shared the story of how she came to learn this recipe and the special memories associated with it.

Years ago, Sarah had embarked on a solo trip to Europe to fulfill her lifelong dream of exploring different cuisines and cooking techniques. During her time in Paris, she enrolled in a cooking class taught by a renowned French chef named Jacques. He was a master in the art of French cuisine and took Sarah under his wing, teaching her everything he knew about cooking.

One day, Jacques introduced Sarah to his version of Eggs Benedict, which he affectionately called Eggs Benedict II. It was a modern twist on the classic dish, featuring a creamy hollandaise sauce with a hint of Dijon mustard and a crispy slice of pancetta in place of the traditional Canadian bacon.

Sarah was captivated by the flavors and textures of Jacques' Eggs Benedict II and knew she had to recreate it at home. She spent hours practicing and perfecting the recipe, making adjustments here and there until she achieved the perfect balance of flavors.

As Sarah and I worked together in her kitchen, she passed down Jacques' recipe to me, along with the techniques and tips she had learned from him. I watched in awe as she expertly poached the eggs, whisked the hollandaise sauce to silky perfection, and crisped up the pancetta to golden perfection.

Once everything was ready, Sarah assembled the Eggs Benedict II on a plate and presented it to me with a proud smile. I took my first bite and was immediately transported to a culinary paradise. The combination of the runny poached eggs, tangy hollandaise sauce, and crispy pancetta was a symphony of flavors that danced on my taste buds.

From that moment on, Eggs Benedict II became a staple in my kitchen. I would often make it for special occasions or lazy Sunday brunches, delighting my family and friends with the unique twist on a classic dish.

As I look back on that day in Sarah's kitchen, I am filled with gratitude for the gift of Jacques' recipe and the memories it has brought into my life. Cooking has always been a passion of mine, and learning new recipes like Eggs Benedict II has only deepened my love for the culinary arts.

I am forever grateful to Sarah for introducing me to this exquisite dish and to Jacques for sharing his knowledge and expertise with me. The memory of that day will always hold a special place in my heart, reminding me of the joy that comes from discovering new recipes and sharing them with loved ones. And every time I make Eggs Benedict II, I am transported back to that sunny afternoon in Sarah's kitchen, where it all began.