Eggs Benedict
Eggs Benedict is our favorite choice at any brunch! It is an incredibly filling, warm choice for our "breakfast", quick to prepare, and with an exuberant taste. You could pair them with any cold cut, such as prosciutto or salmon, or try a vegetarian version with avocado.
Eggs Benedict
Here, the eggs Benedict recipe is enhanced by the aromatic notes of Messino White Wine Vinegar with Tarragon, which perfectly complements any cold cut, especially Pastrami (cured and smoked cuts of beef), which we have chosen for this recipe. We strictly follow the rules for the perfect poaching of the eggs and hollandaise sauce. Finally, we do not neglect the local traditional touches and garnish with Greek virgin olive oil.
Ingredients
- 2 slices bread
- 80 gr pastrami (or any cold cut to preference)
- 2 eggs
- Baby spinach
- 2 egg yolks
- 150 gr butter
- 1 tbsp White wine vinegar with Tarragon
- 1 tsp lemon juice
- salt
- pepper
- olive oil
Instructions
Hollandaise sauce :
- Melt the butter in a small saucepan over a medium heat
- Add the two yolks and white wine vinegar with Tarragon in a bain marie and whisk until the mixture begins to thicken
- When it is thick enough, remove from the heat and keep whisking while adding the butter
- When the butter is absorbed, add salt, pepper, and lemon
Poached eggs:
- In two small bowls add enough clear membrane to cover the egg
- Carefully add a few drops of olive oil and the egg, season with salt and pepper, and turn the edges of the membrane over to form a small poach. Secure it with a string
- Carefully drop the small egg bags in boiling water and wait for 4 minutes
- Use a ladle with holes to remove the egg bags out of the water, without breaking the egg