Huevos Benedict

Huevos benedict, el desayuno perfecto.

What are Eggs Benedict?

As simple and as good as poached eggs with Bacon or Ham on toast and bathed in Hollandaise sauce. The history of the creation of this recipe is very curious, everything seems to arise after a night of drinks in which in 1894, Lemuel Benedict, asked at the Hotel Waldorf Astoria a breakfast of buttered toast, poached eggs, crispy bacon and hollandaise sauce, to deal with a big hangover. It is clear that it has been a success and from there another classic of international cuisine is born.

It is an incredible dish and it is one of the great classics of the kitchen, it is very simple but it is necessary to pay attention when preparing both the egg and the hollandaise sauce.


For 2 persons
  • Toasted bread 2
  • Butter g
  • Bacon 50 g
  • Water
  • Egg 2
  • Hollandese sauce 30 g

How to make Eggs Benedict 

Difficulty: easy

  • total time 20 min.
  • elaboration 10 min.
  • Cooking 10 min.

For the hollandaise sauce I recommend that you make it before preparing the eggs, for this, prepare a water bath and melt 150g of butter, the most important thing is to separate the sediment and leave the butter clean, this is to clarify butter. Then in a bowl you have to beat two egg yolks as you add the clarified butter little by little in a fine thread. To finish we put salt, pepper and a tablespoon of lemon juice. Then reserve in a bowl in a bain-marie.

Now for the eggs, a very easy way to make them is to cut a piece of plastic wrap, put it in a small bowl or a cup, and then the egg, salt and pepper. To finish it closes by joining the four ends and tying a knot. You have to cook 3 minutes.


Toast the bread, I recommend a butter-based bread, we put the Bacon very crispy, the egg and bathe with the Hollandaise sauce.


Don't forget to bring your Tablyer apron! for this recipe we recommend the apron Chef Line Green Apron