Usuba
Eggs Benedict with cheese and bacon
A classic English cuisine dish: poached eggs on a crispy roll with ham, bacon and a delicate cheese sauce. Perfect for breakfast or brunch.
- Total
- 15 min
- Standard serving
- 185.4 g
Ingredients
Total 13- Butter
3.846 ml≈ 3/4 tsp - Wheat flour
4.125 g≈ 1.5 tsp - Milk
45 ml≈ 3 tbsp - Cheddar cheese
5 g≈ 1 tsp - Grated Parmesan cheese
6.75 g≈ 1.5 tsp - Salt
to taste - Dijon mustard
3.75 ml≈ 3/4 tsp - Ground white pepper
to taste≈ 1/4 tsp - White Wine Vinegar
3.75 ml≈ 3/4 tsp - Chicken egg
50 g≈ 1 pcs - Round bun
30 g≈ 1/2 pcs - Ham
25 g≈ 1 slice - Smoked bacon
5 g≈ 1/3 slice
Instructions
- 1
Step 1
Melt the butter in a pan. Add flour and stir until smooth. Cook for 2 minutes to remove the floury taste.
Gradually pour in the milk, stirring. Bring to a boil and cook for 2 minutes until the sauce thickens.
Reduce the heat. Add grated cheese, Dijon mustard, salt and white pepper. Stir until the cheese is completely melted. Cover with a lid and keep warm.
- 2
Step 2
Lightly fry the ham slices in a pan. Add bacon and fry until crispy.
- 3
Step 3
Bring water to a boil in a saucepan to a depth of 3 cm with the addition of vinegar. Reduce the heat to minimum.
Break each egg into a cold cup. Holding the cup close to the water surface, carefully pour the egg into the water. Repeat with the second egg.
Cook for 3–5 minutes until the yolks become thick. Remove the eggs with a slotted spoon.
- 4
Step 4
While the eggs are cooking, cut the bun in half. Fry both halves with the cut side down in a dry pan until crispy.
- 5
Step 5
On each half of the bun, place a slice of warm ham, one poached egg, cheese sauce, and crispy bacon.
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