Lazy Sundays are the perfect opportunity to test the recipe for traditional eggs Benedict signed Carrie Solomon in her new book Breakfast all day published by Editions de la Martinière. A West Coast delight by the author who embodies the perfect American in Paris like no other, especially at the Montecito at the Kimpton Saint-Honoré where her California-style brunch is served every weekend.
Ingredients to shop for 4 people
PREPARATION: 25 MINUTES / COOKING: 20 MINUTES
4 slices of bacon or smoked brisket
4 English muffins or slices of country bread
A few sprigs of chives
For the poached eggs
4 eggs
White vinegar
For the hollandaise sauce
8 egg yolks
250g melted butter
1 tablespoon lemon juice
½ teaspoon of salt
Preparation
Prepare the poached eggs: in a large saucepan, heat 3 volumes of water with 1 volume of white vinegar. When the water begins to boil, break the eggs one by one into the water and cook them for 3 minutes.
Take them out with a slotted spoon and place them in a container filled with cold water to stop the cooking.
Preheat the oven to 160°C.
Lay the slices of bacon or smoked brisket on a baking sheet. Bake for 5 minutes, then leave them in the oven off.
Prepare the hollandaise sauce. In a saucepan, bring water to a simmer. Crack the eggs, separate the whites from the yolks. Place the yolks in a bowl placed in a bain-marie over the pan of simmering water.
Beat the egg yolks vigorously until they form an ointment (but be careful that they are not overcooked: the ointment must remain liquid).
Place the bowl on a work surface and continue beating the eggs. Incorporate the melted butter into the egg yolks little by little until you obtain a smooth cream, then add the lemon juice and salt. For an even creamier sauce, mix it in a blender for 1 minute.
Toast slices of bread or halved muffins. Place a slice of bacon or smoked brisket on each slice of toast, add the poached eggs and a little Hollandaise sauce.
Sprinkle with chopped chives.
If the poached eggs are too cold, you can easily bring them back to temperature by placing them under running hot water for 1 minute.
TIP: Use the remaining egg whites to make a light frittata. Take the recipe for the kale and goat cheese frittata and replace half of the whole eggs with the 8 egg whites.
You can store egg whites in an airtight container for up to 2 days in the refrigerator.
Also discover: To sip: a good margarita andgood pies from Emilie Franzo .
