The recipe for eggs Benedict to make for brunch this weekend – vogue paris

Posted to La Martinière editions, the new book by Benoit Castel celebrates brunch. With a total of 80 sweet and savory recipes, the chef unveils an array of friendly dishes, including essentials of US cuisine, with pancakes, a grilled cheese or even eggs Benedict.

Benoît Castel's Egg Benedict recipe

For 2 people
Preparation: 15 min
-2 English muffins
-50gr of white vinegar
-4 extra-fresh organic eggs
-4 slices of bacon
For the Hollandaise Sauce
-3 egg yolks
-1 teaspoon of mustard
-150gr of butter
-½ squeezed lemon
-salt and pepper

Start with the hollandaise sauce: in a saucepan, combine the egg yolks with 1 tbsp. to s. water and mustard. Heat over very low heat, while mixing with a whisk. The mixture will thicken until it has a thick creamy texture. Then add the butter in small pieces, whisk vigorously. Finally, pour in the lemon juice. Salt and pepper. For the poached eggs, bring 2 L of water with the white vinegar to a boil, then reduce the heat under the pot to obtain a slight simmer. Break an egg into a glass. With a spatula, create a swirl in the water, pour the egg in its center. With a spoon, fold the white around the yolk. After three minutes, it's ready! Take the egg out of the pot with a skimmer and set aside. Repeat with the other eggs. In a skillet, toast the bacon. Slice the muffins in half and put them in the toaster. On a plate, place the muffin with the grilled bacon. Place a poached egg on top and coat generously with hollandaise sauce.

Variant: Florentine eggs. Substitute a dash of fresh spinach for the grilled bacon.

Brunch, simply natural by Benoît Castel

Categories Cooking

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