There are many theories about the origin of Benedictine eggs. The oldest of them dates back to the 18th century, in which he says that Pope Benedict VIII used to have breakfast eggs in a bread with a Dutch ham and sauce. This is the oldest theory, but then there are different stories of Americans who dispute their creation. The certain is that the Benedict egg recipe consists of a dish made with two halves of what can be an English muffin, a toast, or Other types of breads that are generally covered with cooked ham, bacon or pastrami, climbing eggs and the very popular Dutch sauce.It is a succulent, caloric and very rich dish. Next, in recipesgratis we show you how to make Benedictine eggs easily and step by step so you can enjoy a unique breakfast or brunch without leaving home.
| 🚻 6 Diners | 🕘 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make Benedictine eggs: |
| 6 eggs 200 grams of smoked ham 3 English muffins or round bread 2 tablespoons of vinegar. 1 lemon 1 tablespoon of mustard 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make Benedictine eggs:
1. Put water, salt and vinegar in a pot. When it is boiling, you climb the eggs one by one. For that, break the peel, drop the egg carefully and let it cook until the white has set and covered the yolk. Remove them with the help of a sparkling and reserve them.
Trick: Escalfar an egg is about curdling an egg in boiling water with vinegar or in very hot broth. The clear is set and totally wraps the yolk.
2. Part half the English muffins. Tuest each half and place a smoked hammering on the slices. You can also replace the ham with smoked salmon. On top of it places a climbing egg and reserve until the Dutch sauce has ready. If you want to prepare your own muffins, follow our recipe for homemade English muffins.
3. To perform the Dutch room, squeeze the lemon and pour your juice into a blender along with mustard, salt and egg yolks. Apart heat the butter until it melts. Once melted, turn on the blender and add it little by little. Bátelo everything until the salsa thickens.
4. already with the roasted muffin, with the salmon or the ham and the egg above, pour a tablespoon of Dutch sauce. Denyd the Benedictine eggs with a parsley or dill leaf and enjoy.
Trick: Benedictine eggs serve immediately to preserve their freshness.
