Calvados Eggs Benedict
Preparation time : 10 minutes
Cooking time : 10 minutes
Serves 2
Ingredients
7 eggs
2 slices of brioche
10cl of white vinegar
100g of butter
2 slices of bacon
Grated old gouda cheese
2 Radishes
4 sprigs of coriander
Zest of 1⁄2 lemon
3 cl of Calvados
Make a clarified butter
Put 1l of water in a saucepan with 10 cl of white vinegar. Bring water to a simmer, just before boiling. Stir the water very quickly with a skimmer and throw the eggs one after the other. Cook for 1 minute 30.
Toast the bun with clarified butter.
Make a hollandaise sauce, in a saucepan : throw the 5 egg yolks and 3cl of Calvados. Mix the yolks and the Calvados off the heat. Put on very low heat and keep stirring the yolks for 5 to 10 minutes Add the clarified butter until you get a mayonnaise texture. Leave off the heat at room temperature
Cook the bacon with the toasted brioche.
Assemble and generously coat with sauce.
For Guillaume, Chez Suzanne’s chef : “I want to eat this recipe every day! And I think it’s nice to drink very discreetly Calvados in the morning!
