- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 400 kcal
Quick summary
“Delight yourself with the Eggs Benedict, an explosion of flavors and texture. Ideal for brunches or morning meals, this dish is a delight for the palates.”
What you need to know
- Rendimento: 4 porções
- Tempo de preparo e cozimento: 20 min + 30 min
- Base de sabores: ovos pochés, presunto/salmão defumado, molho holandês
Ingredients
Main
- 4 large eggs
- 2 slices of sandwich bread
- 120g of ham or smoked salmon
- 2 tablespoons vinegar
- 1/2 cup of melted butter
- 2 egg yolks
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
Principal
- Start by preparing the water in a pan, add the vinegar, and bring to a boil.
- Reduce the heat to low and crack an egg into a small bowl.
- Gently slide the egg into the water and cook for about 3-4 minutes, until the whites are set.
- Remove the egg with a slotted spoon and repeat the process with the other eggs.
- Meanwhile, toast the bread slices in a toaster or in a skillet.
- For the sauce, in a bowl, mix the egg yolks and lemon juice. Whisk in a bain-marie until thick.
- Add the melted butter gradually, beating constantly.
- Season the sauce with salt and pepper to taste.
- Assemble the dish: place a slice of bread, add the ham or salmon, the poached egg, and cover with the hollandaise sauce.
- Finish with a pinch of pepper and serve immediately.
Chef's tips
- Use ovos grandes para garantir o ponto certo
- Para economizar tempo, pode-se preparar o molho holandês antes e deixar em temperatura ambiente
- Para maior textura, pode-se usar ovos cozidos em água salgada antes de pochê-los
Variations
- Para uma versão mais saudável, pode-se usar salmão grelhado em vez de salmão defumado
- Para um toque mais picante, pode-se adicionar um pouco de pimenta moída ao molho
- Para uma versão mais suave, pode-se remover o molho holandês
Substitutions
- Para quem não gosta de presunto, pode-se usar queijo parmesão
- Para a versão mais saudável, pode-se usar salmão grelhado em vez de salmão defumado
- Para uma versão sem lactose, pode-se substituir o queijo por queijo parmesão cremoso
How to store
The dish can be stored in an airtight container for 2 days. Hollandaise sauce should be kept in an airtight container and heated before serving.
Can it be frozen?
The dish cannot be frozen. It is not possible to freeze hollandaise sauce, as it would curdle. If necessary, the sauce can be prepared in a smaller quantity and stored at room temperature.
What to serve with
- Um bom café ou chá
- Uma salada de folhas verdes frescas para acompanhar
Frequently asked questions
Can I use eggs cooked in salted water instead of poached eggs?
Yes, the only difference will be that the poached eggs will have a more intense texture and flavor.
How can I prepare hollandaise sauce?
Simply mix the egg yolks, lemon juice, and melted butter in a bowl, stirring constantly until a thick consistency is obtained.
Can the dish be made during the week and stored for the next day?
Yes, you can make and store the poached eggs and hollandaise sauce the week before. The next day, just toast the bread slices and assemble the dish.
Where can I find ham or smoked salmon?
Ham or smoked salmon can be found in specialty stores for brand products or supermarkets specializing in homemade recipes.
