Receita Solta

Eggs Benedict: The Classic Flavor That Delights

RS

Por

Master Receita Solta

Eggs Benedict: The Classic Flavor That Delights
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories440 kcal

Resumo para quem tem pressa

"This classic New York breakfast gathers toasted English muffins topped with sliced ham, poached eggs with soft yolk, and velvety hollandaise sauce with lemon juice. A sophisticated and comforting dish."

Eggs Benedict: The Classic Flavor That Delights

O Que Você Precisa Saber

- The water acidified with vinegar in a gentle boil helps to coagulate the egg white of the poached egg, maintaining a rounded shape. - Hollandaise sauce emulsified in a double boiler requires slow addition of warm butter so as not to curdle the yolks. - The prior toasting of the English muffin creates a crunchy base that supports the liquid yolk and the creaminess of the sauce.

Ingredients

Main Course

  • 4 eggs
  • 2 English muffins
  • 4 slices of ham
  • 1/2 cup of melted butter
  • 2 egg yolks
  • 1 tablespoon of lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions

Main Course

1

In a pot with water, boil the water and add a little vinegar.

2

Crack the eggs one by one and slide delicately into the boiling water.

3

Cozinhe os ovos por cerca de 3 minutos, até que as claras estejam firmes, mas as gemas ainda macias.

4

Remove the eggs with a spoon and reserve.

5

In a bowl, mix the egg yolks, lemon juice, and a pinch of salt.

6

Place the bowl over a pot of hot water (bain-marie) and whisk while slowly adding the melted butter.

7

Keep beating until the sauce thickens and becomes creamy.

8

Toast the English muffins and place a slice of ham on each half.

9

Place a poached egg over the ham and drizzle with the hollandaise sauce.

10

Season with black pepper and serve immediately.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Eggs Benedict: The Classic Flavor That Delights com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Create a gentle whirlpool in the water with a spoon before sliding the raw, drained egg into the center of the pan. - Break each egg first into a fine sieve to drain the liquid part of the white, obtaining a clean shape. - Keep the bain-marie water on minimum heat without touching the bottom of the sauce bowl to avoid scrambled eggs.

Variations

- Ovos Florentine: substitua as fatias de presunto por folhas frescas de espinafre refogadas no azeite e alho. - Ovos Royale: troque o presunto por fatias finas de salmão defumado fresco com raminhos de endro dill. - Molho com pimenta caiena: salpique uma pitada de páprica picante ou caiena sobre o molho holandês.

Substitutions

- Os muffins ingleses tradicionais podem ser substituídos por fatias de pão brioche tostado ou fatias de pão ciabatta. - O presunto fatiado pode ser substituído por lombo canadense, fatias de bacon grelhado ou salmão defumado. - O vinagre da água do pochê pode ser de maçã ou álcool branco neutro sem alterar o sabor da clara.

How to Store

Consuma de imediato após a montagem. O molho holandês não deve ser armazenado por segurança alimentar devido à gema semicrua; caso sobrem ovos pochê, guarde imersos em água fria na geladeira por 24 horas e reaqueça em água morna.

Can You Freeze It?

Não congele nenhum componente deste prato montado. O molho holandês se separa completamente em manteiga líquida e gema talhada ao descongelar, enquanto os ovos pochê adquirem consistência aquosa e desagradável.

What to Serve With

Serve on a warm individual plate accompanied by rustic potatoes browned in a skillet, grilled asparagus, or green salad. Harmonizes with classic drinks like Mimosa, pure espresso, or Earl Grey black tea.

Frequently Asked Questions

Why does the hollandaise sauce curdle during preparation?

Excessive heat from the bain-marie water or rapid addition of butter breaks the emulsion; beat off the heat with cold water.

How to get the soft yolk point in a poached egg?

Cook for exactly 3 minutes over low heat; the egg white should be white and firm, keeping the yolk completely runny.

What to do if I can't find English muffins for sale?

Use thick slices of sourdough bread or brioche bread browned in butter to obtain a consistent base.

Can I prepare poached eggs in advance?

Yes, remove with a slotted spoon and cool in ice water; before serving, dip for 1 minute in hot water to heat.

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