Eggs Benedict, always a good choice for a lazy weekend breakfast. Fresh bread, crispy bacon, spinach, creamy sauce Hollandaise and perfectly poached eggs. What is not to love about that!
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Saturday mornings to me are somewhat active. I love going to the market for fresh fish, fruits and veggies and planning my weekend food-wise. However Sunday mornings are all about being lazy and relaxed. As a child I used to hate Sundays because there was nothing to do and that was extremely boring to me. Now it’s one of my favorite days of the week. Sleeping in, not getting dressed immediately and an elaborate breakfast. In summertime we love to enjoy our Sunday breakfast in the garden and in wintertime we often have breakfast while binge-watching Netflix.
Eggs Benedict are a perfect Sunday morning breakfast ( during the week it is far to much trouble to make so I usually just have some crackers or a slice of bread). It does take a little bit of time but it is totally worth it. Besides, sauce Hollandaise is not difficult to make at all if you follow my 30-second recipe to a T. Yes really, 30 seconds! You simply add egg-yolks, lemon juice, black pepper, salt and melted butter in a wide mouthed mason jar. Insert your immersion blender, start mixing and slowly rise your blender until the sauce is completely emulsified. It really is that easy!
Poaching your eggs to perfection
One of the most important elements of eggs Benedict is of course perfectly poached eggs. Chefs make it look so easy, they bring water to a boil, poor in some vinegar create a whirl in the water and slide in their eggs. After 5 to 6 minutes they end up with the perfect poached egg. However this is not always as easy as it seems and on many occasions it did not work out for me. At All. As I was doing my daily reading up on food I found this wonderful way of poaching eggs completely idiot proof! In a small bowl place a large piece of plastic wrap and grease it with some oil making sure the whole piece of plastic is greased. Carefully crack the shell of the egg and slide the egg on top of the plastic wrap in the bowl. get hold of the corners of the plastic wrap and twist them together to snugly wrap the egg. Try to get as much air out as possible. Place egg in a large pan with boiling water and cook for about 5-6 minutes. Make sure you don’t let the water boil too much. Keep it just at the boiling point. Carefully remove the plastic wrap and slide egg on a plate. Perfectly poached egg!
Take your pick
I love my eggs Benedict with bacon, crispy bacon. Just fry the bacon the way you prefer or use smoked salmon instead of bacon. Just take your pick because there are plenty of ways to eat eggs Benedict. I even had them with chili before and absolutely loved it!!! For a spicy Indonesian style egg dish have a look here and if you prefer cheesy buns for breakfast take a look here.
Eggs Benedict, always a good choice for breakfast!
- For the Sauce Hollandaise:
- 3 large egg yolks
- 1 tbsp lemon juice
- salt and pepper to taste
- 170 grams melted butter
- For the eggs:
- 4 fresh eggs
- 300 grams fresh spinach, thoroughly washed
- 6 slices streaky bacon
- 2 fresh bagels
- salt and pepper to taste
In a large frying pan fry bacon until golden and crispy. Remove bacon from pan but keep the bacon fat. In the bacon fat fry spinach until cooked, add a bit of salt and pepper to taste. Keep warm.
Line 4 bowls with plastic wrap and grease well. Carefully break the egg shells and let each egg slide in a bowl making sure the egg yolk stays in tact. Twist the ends of the plastic wrap until it's all around the egg. Try to get as much air out as possible. Heat water in a large pot and boil eggs in plastic wrap for about 5-6 minutes.
In a wide mouth mason jar add lemon juice, egg yolks and salt and pepper. Place immersion blender in the mason jar but don't turn it on yet.
Poor melted butter in mason jar. Turn on the immersion blender and slowly lift it up. The sauce should be emulsified completely now. If it's still a bit too thin just blend for a second longer.
Cut bagels in half and put one bagel on each plate. Place bacon on top of bagel. Top bacon with spinach, put the egg on the spinach and spoon on some sauce Hollandaise.
Substitute bacon with smoked salmon if you prefer.