Eggs Benedict
What makes a good brunch stand out from the rest are the Eggs Benedict. They have it all: delicious, nutritious, easy to make, and if you serve them over bread toasted with Extra Virgin Olive Oil from Spain, they will brighten up any day of the week. Try our recipe!
Eggs Benedict
What makes a good brunch stand out from the rest are the Eggs Benedict. They have it all: delicious, nutritious, easy to make, and if you serve them over bread toasted with Extra Virgin Olive Oil from Spain, they will brighten up any day of the week. Try our recipe!
Cooking Instructions
- 1
Try making the Hollandaise sauce from scratch so it is a bit healthier. To do so, create a double boiler by boiling some water and placing another bowl above the boiling pot. Add 2 egg yolks, the lemon juice and the orange zest. Mix it for approximately 3 minutes until the mix acquires a creamy texture. Slowly add in one cup of Extra Virgin Olive Oil from Spain. Season with salt, dill, chives and tarragon.
- 2
Then line a small bowl with saran wrap and brush it with Extra Virgin Olive Oil from Spain. Add the egg, salt and close the packet. Submerge it in boiling water for 3 minutes.
- 3
Another option is to cook the eggs in a strainer to remove the excess water. Let cook for 3 minutes in water, which has been brought to its boiling point, but with the heat off so they do not break apart.
- 4
Cook the bacon on both sides in a pan without oil. Toast the bread in a toaster.
- 5
Assemble the egg and bacon on top of the bread. To finish, cover with the Hollandaise sauce, garnish with a sprig of dill and you can accompany it with a salad with Extra Virgin Olive Oil from Spain to give it a special touch.
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