Eggs Benedict

Eggs Benedict, also known as Eggs Benedict, is an American dish that adds a touch of class to brunch or a substantial breakfast. Here is a classic version with an Italian twist.

Ingredients

• 4 fresh eggs
• 2 English muffins or 4 slices of Italian homemade bread
• 4 slices of smoked pancetta or prosciutto for a local touch
• Butter as needed

For the hollandaise sauce:

• 2 egg yolks
• 1 tablespoon of lemon juice
• 125 grams of butter
• Salt and pepper to taste
• A pinch of paprika (optional)

Preparation

1. Start by preparing the hollandaise sauce: melt the butter and let it cool slightly. In a heatproof bowl, whisk the yolks with the lemon juice. Place the bowl over a saucepan of simmering water (bain-marie) and continue whisking until the yolks become frothy and begin to thicken. Be careful not to overcook to avoid turning them into an omelette.
2. Remove the bowl from the heat and start adding the melted butter in a thin stream, continuing to whisk until you obtain a smooth sauce. Season with salt, pepper and a pinch of paprika, if desired. Set aside in a warm place.
3. Toast the English muffins or bread, and in the meantime cook the pancetta or prosciutto in a pan until crispy. Set aside.
4. For the poached eggs, bring a pot of water with a pinch of salt and a dash of vinegar to a gentle boil (helps the eggs coagulate). Gently crack the eggs, one at a time, into a cup and pour the contents into the boiling water. Cook for 3-4 minutes, then remove with a slotted spoon and set aside on paper towels.
5. Now assemble the dish: spread a little butter on the toasted bread slices, place the pancetta or prosciutto on top, then carefully position the poached egg on the meat.
6. Cover with the hollandaise sauce and, if desired, a dusting of pepper or paprika.

Trivia

There are many stories about the origin of Eggs Benedict. One of the best known tells of a regular customer at the Waldorf Hotel in New York who ordered “toast, crispy bacon, two poached eggs and a spoonful of hollandaise sauce” after a heavy hangover. The dish was so popular that the chef added it to the menu.

For a wine pairing, you could opt for a dry Italian sparkling wine, such as a Prosecco, whose effervescence and freshness balance the richness of the eggs and hollandaise sauce. Enjoy!