Benedictine eggs F. Ménard

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  • 4 people (total of 8 eggs)

Bacon tranché 250g
Bacon tranché | 375g
Bacon tranché 25% moins de sel | 375g
Bacon tranché 250g
Bacon tranché | 375g
Bacon tranché 25% moins de sel | 375g

Ingredients

  • 1 packet of F. Ménard bacon (250g)
  • 18 slices of strong cheddar cheese (to taste for quantity)
  • 4 English muffins, cut in half
  • 1 large tomato, sliced
  • 2 tbs. chopped chives

 

Hollandaise sauce

  • 3 tbs. water
  • 1 tbs. white wine vinegar
  • 3 egg yolks
  • 3/4 cup melted salted butter
  • Salt to taste

 

Poached eggs

  • About 4 cups of water
  • 1 tbs. white vinegar
  • 8 eggs (for 8 eggs blessed in the end)
  • Salt

Preparation

Hollandaise sauce

  • In a double boiler (or a metal bowl over a pot of boiling water), off the heat, whisk the water, the bench wine vinegar and the 3 egg yolks;
  • Then place on the double boiler with the water already boiling. Whisk non-stop. As soon as the mixture becomes thick, remove from the heat (allow about 1 to 1 minute thirty). Do not remove too early otherwise your sauce will be too runny. So, when it’s thickened, remove from the heat and continue to whisk, adding the melted butter in a net. Salt to taste;
  • To set aside, add plastic wrap directly on the preparation (to avoid water formation).
  • Cook the F. Menard bacon slices. To have them crispy, let them cook for about 20 minutes at 350 ° F;
  • On a cutting board, cut the tomato into rings, the block of cheddar cheese sliced ​​(counting 3 or 4 thin slices per egg), chop the chives;
  • Toast our English muffins on the toaster.

Poached eggs

  • In a large pot, boil the salted water then add the white vinegar;
  • Take the time to break the eggs in small bowls before sliding them directly into the boiling water;
  • Let them poach for about 3-4 minutes for a semi-cooked yellow;
  • Cook up to 4 eggs at the same time. Then take them out with a pierced spoon and let them drain on a plate covered with parchment paper.
  • Place the grilled English muffins on a serving platter (or directly on the guests’ plates) then put the cheese slices, the tomato slice, the bacon slice F. Ménard, then place the poached egg and finish with a spoon hollandaise sauce (to taste);
  • For decoration, finish with the chopped chives and voila! Accompany the Benedictine eggs with asparagus and cherry tomatoes.

* A little tip, these blessed eggs are even good the next day! The F. Ménard bacon is so good that it remains crisp even after a night in the fridge. Just send it all for 45 seconds in the microwave and it’s a delight!

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