If the first thing that pops into your mind when you hear the name “Benedict” is somehow related to the Catholic Church, mate, you know nothing. A Benedict is like a superhero (well, actually, more like Dr. Strange in Marvel’s movies); “the envy of his friends. All the ladies want to be with him, all the men want to be him,” or so preaches the beloved Urban Dictionary. It’s classy, fancy, delightful, and delicious! This dish has homemade hollandaise made from egg yolk with lemon juice, a little bit of milk, a lot of butter, salt, and pepper. The only way that it could get classier is if it spoke with a British accent – and we’re pretty sure that it could be YOUR case after trying such a delicious plate.
Fry the God-sent bacon until it’s crispy and the aroma impregnates all the kitchen. And your hair. And arteries.
Cook the asparagus as you prefer: on a frying pan or roasting them in the oven. As long as they're cooked, they will be a delicious touch.
We prefer homemade hollandaise, but it’s okay if you get it in the supermarket – it’s a free country and we won’t judge. Either way, you can make it by whisking and mixing 3 to 4 egg yolks, 1 tablespoon of lemon juice, and half a cup of unsalted butter and a pinch of salt.
For the spinach, get some water to boil in a pot, and once you can see big bubbles, put the spinach inside for about 10 minutes and then drain it.
Whisk the eggs, salt and pepper, and pour the mix in a previously heated nonstick pan at medium heat.
Spray some nonstick oil (if you don’t have any, regular oil will do).
Put the mix into the pan and let the eggs set – especially the edges. You can cover it for a bit to ensure its cooking, but let the middle be mushy so all the ingredients set and it’s delicious.
Once this step is done and the omelet’s cooked, carefully set it into a plate that matches the splendidness of the dish.
You can decide the order of the toppings, but ours is: spinach, ham, some asparagus, bacon, the rest of the asparagus, and finally, the great ending: the hollandaise!
Serve along with a toasted English muffin to maintain the peace in the realm and the classy aesthetics.
Ingredients
Directions
Fry the God-sent bacon until it’s crispy and the aroma impregnates all the kitchen. And your hair. And arteries.
Cook the asparagus as you prefer: on a frying pan or roasting them in the oven. As long as they're cooked, they will be a delicious touch.
We prefer homemade hollandaise, but it’s okay if you get it in the supermarket – it’s a free country and we won’t judge. Either way, you can make it by whisking and mixing 3 to 4 egg yolks, 1 tablespoon of lemon juice, and half a cup of unsalted butter and a pinch of salt.
For the spinach, get some water to boil in a pot, and once you can see big bubbles, put the spinach inside for about 10 minutes and then drain it.
Whisk the eggs, salt and pepper, and pour the mix in a previously heated nonstick pan at medium heat.
Spray some nonstick oil (if you don’t have any, regular oil will do).
Put the mix into the pan and let the eggs set – especially the edges. You can cover it for a bit to ensure its cooking, but let the middle be mushy so all the ingredients set and it’s delicious.
Once this step is done and the omelet’s cooked, carefully set it into a plate that matches the splendidness of the dish.
You can decide the order of the toppings, but ours is: spinach, ham, some asparagus, bacon, the rest of the asparagus, and finally, the great ending: the hollandaise!
Serve along with a toasted English muffin to maintain the peace in the realm and the classy aesthetics.
Soundtrack
Share this with a Benedict
I love it!
Yum!
Weeow
I Dont Like It
Would Rather Eat Poop
I Fucking Hate It