Poached eggs on pancakes

Category: Dairy and egg dishes
Poached eggs on pancakes

Ingredients

chicken eggs 2 pcs.
pancakes 2 pcs.
slightly salted fish (salmon) 2 pieces
fresh lemon 2 thin slices
green onion sprinkling
salt taste

Cooking method

  • We boil water, salt it.
  • In boiling water, make a strong crow with a fork, and carefully release a raw egg without a shell into the water. To do this, I pour the egg into a small container, such as a multicooker cup.
  • Let the water boil a little, remove from heat and leave the eggs in the water for 3-4 minutes.
  • We fold a pancake in four. Put slices of lightly salted fish, salmon on top, then add lemon slices to the fish, put a poached egg on top. Carefully remove the egg from the water with a spoon, drain the excess water from it.
  • Sprinkle some fresh green onions on top.

The dish is designed for

2 servings

Note

Delicious and hearty breakfast!

Bon Appetit!

There are two versions of the appearance of this hearty breakfast. According to one of them, it is believed that such a breakfast was invented by broker Lemuel Benedict who was trying to get rid of the hangover syndrome. Our hero wandered into the Waldorf Hotel restaurant in 1894 and demanded for breakfast: toast with butter, bacon, hollandaise sauce and poached eggs. The head waiter of the restaurant was a cunning person and immediately saw what benefits such a breakfast could bring, and therefore immediately adopted this amazing recipe and began to offer it to visitors.
The second version says that eggs Benedict was invented by the chef of the Delmonico restaurant in New York. An inventive chef in response to a question from a married couple of Mr. and Mrs. Benedict: "Could you offer us something delicious?" I gave out with my own hand these eggs on toast with hollandaise sauce and ham. True, I also brought truffles from above.
The actual recipe for poached eggs: Pour water into a pot with a layer of about 1.5-2 cm thick. Bring to a low boil (as you will see small bubbles - that means this is it). It is advised to add 2 tbsp. l. Balsamic Vinegar - This helps to avoid protein spills, but is thought to spoil the taste of eggs. We make the fire smaller and spin a funnel of water, in the center of which we carefully pour the egg, while trying to prevent the yolk from leaking out. After 1 minute in boiling water, turn off the heat and leave the egg in hot water for another 5-10 minutes.
Cooking Eggs Benedict... Since our poached eggs are already ready, we proceed to making toast or simply fry white bread for croutons in butter. Cut fish, meat or ham into pieces and chop the greens. On each crouton we put the filling, herbs, poached eggs and pour the hollandaise sauce on top.
Hollandaise sauce preparing as easy as shelling pears with lemon juice, vinegar and melted sl. oil. Pour in to the whipped whites separately.

Crumb
What an interesting recipe both in general and in terms of components !!!

I went out to him looking for a recipe for making hollandaise sauce) ...

I always cooked the aforementioned yolk sauce, in a custard way, and you, Tanyusha and squirrels are used, oh), as I love it, waste-free production ...

Tanechka, but can you tell me the proportions of products for the sauce?
Admin
Inna, I give a recipe for the classic Dutch sauce, based on the book of Michel Roux.

white wine vinegar - 1 tbsp l.
white peppercorns (crush) - 1 tsp.
egg yolks - 4 pcs.
butter (melt and cool) - 250 grams
salt
lemon juice - 1/2 pc.

In a heavy-bottomed saucepan, combine wine vinegar with 4 tbsp. l. cold water and white pepper (crush). Simmer until the mixture is one third boiled down, then let it cool completely.

Add egg yolks and whisk.

Place the saucepan on very low heat, whisking and making sure the whisk touches the bottom of the saucepan.

Increase heat slowly to gradually thicken the sauce. After 8-10 minutes, it will become smooth and creamy. Do not let the sauce temperature rise above 65 ° C.

After removing the sauce from the heat, but continuing to whisk with a whisk, pour in the lukewarm ghee in a smooth stream. Season with salt to taste. Stir in lemon juice at the last moment. Strain the sauce through a sieve if desired.

I hope the sauce works out and you like it!
Crumb
Quote: Admin
I hope the sauce works out and you like it!

I don't doubt it for a second !!!

Tanechka, that's not for nothing you give me for a long time already, by the way) you remind of a fairy-tale character ... more precisely, a heroine)) ... a goldfish ... you just had to think about a sauce recipe ... and ... and he is already here !!!

Thank you from the bottom of my heart !!!
Admin

No, well, you yourself write "but you can't tell the proportions of products for the sauce"
And what will you order me to do? I went to get a book ...

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