Eggs Benedict

Ingredients for 1 servings:

• 2 eggs
• Ham, cooked (approx. 1 cm thick sliced) or bacon
• 1 roll (toasties, muffins) or brioches
• Hollandaise sauce (homemade or ready-made product)
• 5 tbsp vinegar (white wine vinegar)
• Salt
• butter
• possibly asparagus, cooked (but does not belong on the original)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Bring water to a gentle boil with white wine vinegar and a little salt. Meanwhile, crack the egg and carefully pour it into a cup (the yolk must remain closed). Now pour the egg into the gently bubbling vinegar water. Poach for 3-4 minutes, until the yolk is still runny. Toast the ham or bacon in a pan with a little butter until crispy and keep warm, then toast the toasties/brioches in the pan. Top the toasties with ham and egg, then add the warmed hollandaise sauce (and some asparagus, if you like). The history: Charles Ranhofer, head chef of Delmonico’s Restaurant (NYC/1st restaurant in the USA opened in 1827) created Eggs Benedict for the financier and stockbroker LeGrand Benedict when he complained that there was nothing new for breakfast. Ranhofer’s 1894 cookbook “The Epicurean” includes a recipe for “Eggs à la Benedick.” Delmonico’s created numerous dishes that are still famous today, such as Chicken à la King, Lobster Newburg, and Delmonico Potatoes. The restaurant closed in 1923 due to Prohibition.