Le uova alla Benedict sono un piatto statunitense consumato per colazione o brunch, composto da due metà di un muffin inglese guarnite con pancetta canadese, un uovo in camicia e salsa olandese.
When it comes to the origin of Eggs Benedict, food historians tell us two stories, and that we will never know which one is true. Both versions take place in 1893/94 in posh New York restaurants and attribute the name to a wealthy man named Benedict.
Watch the video to see how to prepare this delicious dish!
As for the recipe, I suggest Gordon Ramsay’s version, that you can watch here: GORDON’S EGGS BENEDICT
Ingredients:
- 3 tbsp white wine vinegar
- 4 large free range eggs
- 2 toasting muffins
- 1 batch hot hollandaise sauce
- 4 slices Parma ham (or Serrano or Bayonne)
Method:
1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Nutrition per serving:
705 kcalories, protein 18g, carbohydrate 16g, fat 64 g, saturated fat 36g, fibre 1g, salt 1,34 g
| origin | origine |
| historian | storico |
| to take place | svolgersi |
| wealthy | ricco |
| delicious | delizioso |
| to suggest | suggerire |
| vinegar | aceto |
| to bring to the boil | portare a ebollizione |
| to swirl | vorticare |
| vortex | vorticare |
| to slide | scivolare |
| to remove | rimuovere |
| slotted spoon | schiumarol |
| to spread | spalmare |
| to scrunch | per stropicciare |
| remaining | rimanente |
