Ingredients for Cooking Benedict Eggs with Chicken
Ingredients for making Benedict Eggs with Chicken:
- Chicken eggs 4 pcs.
- White bread 4 slices
- Vinegar 5% 1 tea a spoon
- Chicken fillet 200 g (chilled)
- Bay leaf 4-5 pcs.
- Black pepper peas 5-6 peas
- Salt to taste
For the sauce:
- Eggs 3 yolks
- Lemon 1 pc.
- Butter 2 table. spoons
- Salt 0.5 teaspoon spoons
- Ground pepper to taste
- Main ingredients: Chicken, Eggs, Bread
- Serving 4 servings
- World CuisineFrench Cuisine
Inventory:Knife, Cutting board, Spoon, Toaster, Plate, Pots and bowls, Metal mug, Skimmer, Paper napkins, Whisk or mixer, Serving plates
Cooking Benedict Eggs with Chicken:
Step 1: Prepare the ingredients.To save a little time in cooking, we will do several things at the same time, especially since they are quite familiar and you have already encountered them more than once. We collect water in a pan to completely cover the chicken, and put it on the stove. Boil the chicken until tender, within 15 minutes, when the water boils, add 2 leaves of parsley and 5 grains of pepper peas, for flavor. It is better to salt water immediately so that it boils faster. We cut the finished and slightly cooled chicken into even 4 slices, salt and pepper to taste. While one of the main ingredients is boiled, we will deal with the second - bread. Cut 4 neat even slices (1 cm thick) from the loaf and fry them in the toaster for 2-3 minutes until they are rosy. And the third main ingredient is chicken eggs. They need to be washed with a soapy solution, because it is on the shell that harmful bacteria accumulate. Break the 3 eggs intended for the sauce and gently separate the yolks, using a separator or by hand, in a separate plate. We do not need proteins, they can be left for another recipe. We also wash the lemon, cut off about 1/3 part and squeeze the juice into a separate plate - we need only 1 tablespoon.
Step 2: Cook poached eggs.This step will require special care. Do not worry, if you can’t boil the eggs right the first time, not every cook can boast of such a skill. But you need to learn, so here we are. We put another saucepan on the stove, next to the one in which we cook the chicken fillet. We fill it with water at a level of about 4-5 centimeters and bring it to a boil. After that, add a little salt and a teaspoon of vinegar, and reduce the heat to a minimum. It is necessary to stir the water a little to form a small whirlpool, and already carefully break and pour the contents of the shell into it. The egg must be broken very carefully so as not to damage the yolk. If the pan is wide, then you can cook several eggs at once. Cooking time is about 2 minutes - the protein will completely curl up and become hard, and the yolk will remain soft and tender. You can let the eggs brew in water, so they will not cool, and we will manage to make the sauce.
Step 3: Prepare Hollandese Sauce.Hollandaise sauce is easy to prepare - first you need to melt the butter in a metal mug, on the stove. It is not necessary to cool it, we will need it hotter. We put a bowl or pan on the stove, pour water into it, and then put a smaller bowl inside. So we prepared a water bath for the sauce. In a small bowl we combine the egg yolks, salt, ground pepper and lemon juice. We turn on the stove and let the water in the main pan warm up, and then we begin to whip the sauce with a whisk, gradually pouring hot melted butter into a thin stream. Ready sauce should be lush and airy, and it will take about 5-7 minutes to cook it.
Step 4: Cook and serve the Benedict Eggs with Chicken.Now you need to collect all the ingredients together. Immediately stock up with portioned plates and start spreading them in turn: a piece of fried white bread, boiled fillet on top of it, a poached egg on top, and pour it all with warm sauce. Serve the dish hot, but first you need to pierce the egg and let the yolk flow out. Ready Eggs "Benedict" with chicken can be decorated with chopped herbs or fresh vegetables. Enjoy your meal!
- - If you don’t have a toaster, you can fry the bread in a pan with a little oil to prevent it from burning.
- - The egg whites remaining after cooking can be used for another dish. As well as the rest of the lemon.
- - Water in a water bath should not boil much, so you can bring it to a boil, then reduce the heat.
- - Boiled poached eggs should be removed with a slotted spoon and very carefully so as not to accidentally damage the integrity of the protein. And the bottom of the skimmer must be dried with a paper towel to get rid of excess water.
- - Instead of vinegar, you can use white dry wine.