Eggs Benedict
by Editorial Staff
A classic gourmet dish, Eggs Benedict are popular in America and are renowned throughout the world. This international dish was invented by a Frenchman in New York City using English ingredients such as spinach, leek and bacon.
Ingredients
- Baguette – 1 piece
- Bacon (sliced) – 3 strips
- Spinach (fresh young leaves) – 100 g
- Leeks (white part) – 30 g
- Poached egg – 1 pc.
- Hollandaise sauce – 1-2 tbsp
- Olive oil – 30 ml
- Butter
- Salt (sea)
- Black pepper
Directions
- Cut off a small part (top) from a piece of baguette.
- Cut the leeks in half lengthwise and then cut into half rings.
- Heat the olive oil (or a mixture of olive and butter) in a frying pan. Fry the onions, stirring occasionally.
- Add spinach leaves, salt and pepper.
- Fry, stirring occasionally, until the spinach softens.
- Fry the bacon strips separately.
- In the same pan where the bacon was fried, fry the bread on both sides with the remaining fat.
- Put spinach with onions, bacon and a poached egg on toasted bread.
- Pour the hollandaise sauce on top.
- Eggs Benedict can be served. Enjoy your meal!
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