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Brunch addicts surely know this dish very well. Strong, nutritious, delicious and also super easy to make at home. Today I have made a classic version, replacing the traditional English muffins with a few slices of gluten-free bread to avoid poor digestion, bloating, abdominal pain … and all those classic discomforts that the protein in gluten can cause.
Although there are several theories about the origin of this dish, one of the most widespread claims is that ‘Eggs Benedict’ was born in New York, in the famous Delmonico’s restaurant, where it is still the star dish on the menu today.
Eggs are one of my favorite foods. I eat them almost daily as it provides high quality protein, as well as the nine essential amino acids for optimal growth and maintenance. It has long been criticized and linked to bad cholesterol, but I think they are one of the most complete and nutritious foods that exist. The benefits of eating eggs far outweigh the problems. Even the Heart Foundation corroborates this in a study:
Prevents muscle degeneration: the carotenoids contained in the yolk cause less muscle tissue damage and allow for recovery much faster after playing sports.
Strengthens bones: its high content of vitamin D, minerals such as calcium, phosphorus and magnesium prevent osteoporosis.
Protects the heart: lecithin, a substance contained in the yolk, stabilizes cholesterol.
Prevents Alzheimer’s: the egg is rich in choline, a vitamin associated with brain regeneration.
Improves vision: Lutein, a carotenoid contained in the egg, prevents the appearance of cataracts and macular degeneration.
Anti-aging: Source of antioxidants, the egg prevents premature aging and provides a more luminous appearance to the skin.
- 4 slices of gluten free bread from Leon the Baker
- 2 eggs
- 4 slices of bacon
- 1 avocado
- lemon juice
- extra virgin olive oil
- chopped chives
- 2 tsp lemon juice
- 80 gr of butter
- 2 egg yolks
Elaboración paso a paso
Toast the slices of bread on both sides in a pan over medium heat.
Peel and mash the avocado with a fork and mix it with a splash of lemon juice and a little salt so that it does not turn black.
Fry the bacon in a pan with olive oil.
To make the poached egg, fill a pot with water and add a splash of vinegar. When it is boiling, remove the pot from heat and carefully add the egg. Cover the pot and let the egg poach for two to three minutes. After that, remove the egg with the help of a slotted spoon.
Assemble the plate: Put a little base lettuce, spread the bread with the avocado cream, top with bacon slices, the egg, the sauce and a few chopped chives.
Melt the butter over very low heat.
Remove the butter from the heat and with a slotted spoon and remove the foam that forms on the surface.
In a bowl, beat the two egg yolks, the lemon juice and a pinch of salt. Put the contents of the bowl over low heat and gradually incorporate the butter while beating with a whisk.