We always wonder what we can bring back to holiday memories!
What if it was the time to taste eggs Bénédicte as at El Litoral?
We are pleased to give you the ingredients and the preparation instructions for this wonderful breakfast, specialty of El Litoral. This recipe is for 4 people, do not hesitate to adapt.
For poached eggs:
- 8 eggs 15 ml (1 tablespoon)
- white vinegar
For the Hollandaise sauce:
- 45 ml (3 tablespoons) of water
- 15 ml (1 tablespoon) of white wine vinegar
- 3 egg yolks
- 180 ml (3/4 cup) unsalted butter, melted
- Salt and pepper
- 8 slices of bacon or smoked ham
- 30 ml (2 tablespoons) butter, salted or not
- 5 ml (1 teaspoon) maple syrup
- 4 English muffins, halved
- 4 slices crisp bacon, thinly sliced
- 15 ml (1 tablespoon) fresh chives, chopped
- Salt and pepper
In the top of a bain-marie, out of the heat, whisk water, white wine vinegar and egg yolks. Place the bain-marie over the simmering water and whisk until the texture becomes thick and frothy. Do not overcook the mixture to avoid coagulating the egg yolks. Remove the bowl from the bain-marie. Remove from the heat and whisk in melted butter. Salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Reserve warm.
In a saucepan of simmering water, pour the white vinegar. Break the eggs in small ramekins. Slide them gradually into the water. Cook 4 eggs at a time. Leave to poach for 2 to 3 minutes or until desired cooking. Normally, the yellows should be flowing and the whites cooked, but trembling. Drain the eggs on a plate lined with paper towels. Cook other eggs.
In a non-stick skillet, heat the back bacon (or smoked ham) in the butter and maple syrup for about 1 minute or until it is warm. Book. Grill the English muffins in the toaster. Spread a little Dutch sauce over the English muffins. Garnish with back bacon. Place an egg on each half-English muffin. Cover with sauce. Sprinkle with bacon and chives.