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!
How many apples does it take to make one litre of Calvados?
It is estimated that about 18kg of apples are needed to obtain 13 litres of cider at 5% vol. ready for distillation into Calvados. These 13 litres will produce 1 litre of Calvados at 70%, i.e. before its ageing and reduction.
