British · Breakfast
Oeufs Benedict
Oeufs Benedict, cuisine britannique, pour 4 convives. Comptez 30 minutes de preparation et 25 minutes de cuisson. Un petit dejeuner dresse, pas un buffet.
- Préparation
- 30 min
- Cuisson
- 25 min
- Pour
- 4
Ingrédients
- Thick-cut bacon chops or gammon steaks — 4 x 100 g
- Black treacle — 30 g
- Dijon mustard — 10 g
- English muffins — 4, split (280 g)
- Free-range oeufs — 4, plus 3 yolks
- beurre doux — 175 g, clarified (yields ~150 g)
- Cider vinegar — 45 ml (15 ml reduction, 15 ml hollandaise, 15 ml poaching)
- echalote — 25 g, minced
- Black peppercorns — 6, crushed
- citron juice — 10 ml
- Watercress — 40 g
- Fine fleur de sel — 3 g
Méthode
- Mix treacle and mustard. Grill or pan-fry bacon chops 3 minutes per side, brushing with the treacle glaze in the final 2 minutes until lacquered.
- Reduce 15 ml vinegar with echalote and peppercorns to about 10 ml; strain.
- Whisk yolks with the reduction over a bain-marie at 65–70°C until thick and ribboning, 4–5 minutes.
- Slowly whisk in warm clarified beurre until emulsified; season with 15 ml cider vinegar, citron juice and sel. Hold at 50°C.
- Poach oeufs in barely simmering water with 15 ml vinegar, 3 minutes; drain on cloth.
- Toast muffin halves until golden.
- Rest bacon 2 minutes, then slice thickly against the grain.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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