Los huevos Benedict o huevos benedictinos son de origen anglosajón y me quedo, entre las numerosas atribuciones que tiene el plato, con la de Lemuel Benedict. Este señor, corredor de bolsa en Wall Street una mañana del año 1884 buscaba un remedio para la resaca y le pidió al maître d’hôtel, Oscar Tschiky, más conocido como “Oscar of the Waldorf” unas tostadas con mantequilla, huevos esclafados, panceta crujiente y salsa holandesa. Al poco tiempo lo incluyeron en la carta del desayuno hasta nuestros días. Nosotros, le hemos querido dar un repaso y hacer los huevos BenedictIinos a la española. Para ello, nos hemos acercado al Gadis y hemos cogido pan cristal, jamón cocido, mantequilla, espinacas baby y unos huevos de calidad. Me ha llamado la atención que los huevos, que se llaman Camperos, de la granja Campomayor, son tan buenos que en vez de venir por docenas vienen en estuches de diez. Falta va a hacer, pues son el ingrediente principal de este desayuno que transformamos su origen anglosajón al español, sustituyendo el huevo escalfado por algo tan castizo como puede ser un huevo frito. ¡Que tengáis un buen día!
INGREDIENTES PARA DOS PERSONAS
7 Huevos Camperos granja Campomayor.
1 Bollito de pan cristal.
2 Lonchas de jamón cocido.
Unas hojitas de espinacas baby.
50 g. de mantequilla.
Sal.
Aceite de oliva.
ELABORACIÓN
Comenzamos abriendo el pan en dos mitades longitudinalmente y tostando ligeramente por los dos lados en el grill del horno. A continuación, vamos a separar las yemas de las claras de cinco huevos y vamos a reservas las claras para otras elaboraciones. Ahora procedemos a freír los dos huevos que nos sobran. Para ello en una sartén mediana ponemos abundante aceite y una vez que esté a unos 180º C cascamos el huevo y lo ponemos en un bowl pequeño o un plato y de ahí lo echamos a la sartén. El objeto es que no se rompa cascándolo directamente sobre el aceite. Cuando comience a tener puntillas, es decir, el crujiente de alrededor, lo retiramos y repetimos la operación con el otro huevo. Ponemos la loncha de jamón cocido sobre el pan y gratinamos en el horno un par de minutos. Nada más sacarlas, le ponemos unas hojas de espinacas baby y el huevo frito encima. Ya sólo nos queda hacer la salsa, que es muy similar a la holandesa. Para ello. Ponemos la mantequilla en una sartén a fuego muy bajo. Cuando comience a derretirse echamos las yemas con un poco de sal y vamos removiendo a fuego muy suave hasta que la mantequilla lentamente se vaya fundiendo y las yemas tomando consistencia. Si vemos que van cuajando muy rápido retiramos del fuego, pues ha de estar como si fuera un baño María y tenemos que estar todo el tiempo removiendo.
PRESENTACIÓN
Repartimos la salsa por encima de los huevos fritos hasta que queden bien cubiertos y ¡voilà!, perdón digo… ¡listo!, ya tenemos los huevos Benedictinos a la española.
#huevos #desayuno #huevos benedictinos #eggs #breakfast #benedict eggs
Ana y Marco somos dos “foodies” que nos apasiona todo lo relacionado con el mundo de la gastronomía, ya sean creaciones, productos, restaurantes, tendencias… Dado que nos encanta cocinar y viajar, nuestros recuerdos los teníamos que ir ordenando de alguna manera y nada mejor que a través de este blog, en el que además podemos compartir nuestras experiencias con numerosos amigos que, cuando vienen a casa y prueban, siempre quieren saber más. Va dedicado a todos ellos y a todo el universo foodie. ¡Bon appetit! Ni que decir que si tenéis cualquier duda o comentario sobre lo publicado os contestaremos a todo lo que esté dentro de nuestro alcance. . ¡Ah! Por cierto... Nuestra dedicación ha sido reconocida por Canal Cocina y nos han premiado como mejores blogueros cocineros en 2019.
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