Uova alla Benedict (Eggs Benedict)
History:
Uova alla Benedict, or Eggs Benedict, is a classic breakfast or brunch dish that originated in the United States but has since become a beloved staple in many countries, including Italy, where it has been adapted with local flavors. The dish consists of poached eggs, Canadian bacon or ham, and a rich, buttery hollandaise sauce, all served on a toasted English muffin. While its exact origin is debated, one popular story attributes it to a New York City restaurant in the late 19th century, where a wealthy customer, Mrs. LeGrand Benedict, requested a special dish. Since then, Eggs Benedict has become a symbol of indulgence and sophistication, often served at high-end hotels and brunch establishments worldwide.
In Italy, Uova alla Benedict is sometimes modified with local ingredients. For example, Italian prosciutto can replace the classic Canadian bacon, or a richer sauce made with Parmigiano Reggiano and olive oil can add a regional touch to the classic hollandaise.
Detailed Recipe (Step-by-Step)
Ingredients:
4 large eggs
2 English muffins, split into halves
4 slices of prosciutto (or Italian ham)
1 tbsp white vinegar (for poaching eggs)
2 tbsp olive oil (for brushing the muffins)
Fresh parsley, finely chopped (for garnish)
For the Hollandaise Sauce:
3 large egg yolks
1 tbsp lemon juice
150g unsalted butter, melted
1 tsp Dijon mustard
Salt and freshly cracked black pepper, to taste
Instructions:
Prepare the Hollandaise Sauce:Begin by making the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth and slightly thickened. In a separate saucepan, melt the butter over low heat. While whisking constantly, slowly pour the melted butter into the egg mixture in a thin stream until the sauce thickens and emulsifies. Add Dijon mustard, salt, and pepper to taste. If the sauce becomes too thick, you can thin it with a teaspoon of warm water. Keep the sauce warm by placing the bowl over a pot of simmering water, but do not let it get too hot, as it may curdle.
Poach the Eggs:Bring a large pot of water to a simmer and add the white vinegar (this helps the eggs hold their shape). Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still soft and runny. Remove the eggs with a slotted spoon and set aside on a plate lined with a paper towel to absorb any excess water.
Toast the English Muffins:While the eggs are poaching, lightly brush the cut sides of the English muffins with olive oil. Toast them in a toaster or on a grill pan until golden brown and crispy.
Assemble the Dish:Place the toasted muffin halves on serving plates. Top each half with a slice of prosciutto (or ham). Gently place a poached egg on top of each muffin half.
Finish with Hollandaise:Spoon a generous amount of hollandaise sauce over the poached eggs, letting it cascade down the sides. Garnish with freshly chopped parsley for a burst of color.
Serve:Serve immediately with additional sides like roasted potatoes, sautéed greens, or fresh fruit.
Wine Pairing
1. Prosecco Superiore di ValdobbiadeneProsecco Superiore is an elegant sparkling wine from the Veneto region of Italy, known for its fine bubbles and fresh citrus flavors. The acidity of the Prosecco balances the richness of the hollandaise and complements the delicate flavors of the egg and prosciutto.
Top Producers:
Nino Franco: Known for producing refined, well-structured Prosecco.
Bisol: A leading producer of Prosecco, known for its delicate bubbles and fresh, fruity profile.
Valdobbiadene: Offers a Prosecco with complexity and minerality.
2. Verdicchio dei Castelli di JesiVerdicchio is a crisp white wine from the Marche region. With its bright acidity, it pairs perfectly with the richness of the hollandaise and complements the savory prosciutto and eggs. Its citrus and almond notes refresh the palate.
Top Producers:
Umani Ronchi: Known for vibrant and mineral-driven Verdicchio wines.
Pievalta: A biodynamic producer of elegant Verdicchio.
Fazi Battaglia: A historic producer of well-balanced, crisp Verdicchio.
3. Chianti ClassicoA medium-bodied red wine made from Sangiovese grapes, Chianti Classico has the acidity and fruitiness to complement the richness of the hollandaise and eggs. Its earthy undertones enhance the savory flavors of the prosciutto.
Top Producers:
Castello di Ama: Known for their refined, balanced Chianti wines.
Fontodi: Offers a Chianti with bright acidity and deep fruit character.
Badia a Coltibuono: Known for traditional Chianti with a touch of elegance.
Chef Tip:
For an added touch of luxury, try incorporating a spoonful of truffle oil into your hollandaise sauce. The earthy truffle flavor will elevate the dish, making it even more decadent. Additionally, if you prefer your eggs with a firmer yolk, you can cook them for a minute or two longer, ensuring they are still soft but not runny.
By Master Chef Gianluca Deiana Abis.
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