Benedict Eggs in the Polish Version with Spinach and Crispy Bacon - photo 1
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Benedict Eggs in the Polish Version with Spinach and Crispy Bacon

Pikantne Appetizers Regional Cuisine of Poland 30 min Medium 23 wyświetleń ~15.36 PLN * - (0)
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Description

A modern Polish interpretation of classic eggs Benedict: delicate poached eggs with velvety hollandaise sauce on a slice of rustic bread with sautéed young spinach and crispy bacon. The dish combines the creamy texture of the sauce with contrasting textures — soft yolk, slightly moist spinach, and salty, crispy bacon. Perfect as an appetizer for a weekend breakfast for guests or an elegant starter during a festive lunch. Visually, the bright sauces and golden toasts create an appetizing contrast with the green of the spinach and the red of the bacon.

Ingredients Used

Ingredients (12)

Servings:
2
  • Chicken egg 4 szt. (~240 g)
  • Egg yolk 3 szt. (~54 g)
  • Butter 100 g
  • Lemon 0.6 szt. (~50 g)
  • Country bread 160 g
  • Wine vinegar 15 ml
  • Spinach 120 g
  • Garlic 1 ząbek (~5 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Cayenne pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Smoked bacon 80 g
  • Dill 0.5 pęczek (~10 g)
💰 Szacowany koszt dania: ~15.36 PLN (7.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the eggs out of the fridge 15 minutes before cooking to bring them closer to room temperature (it will be easier to drop them into the water and they will set better). Prepare a bowl for cracking the eggs, a small saucepan with boiling water for the water bath (for the sauce), a strainer, and a kitchen towel. Squeeze the juice from half a lemon (about 1 tablespoon) and set aside. Melt the butter in a small pot over low heat, remove from the heat, and keep warm.

Ingredients: Lemon, Butter
Use a stainless steel bowl for the water bath and a whisk. The butter should be warm, but not hot (about 50–60°C).

Bread

2

Cut the country bread into 2 thick slices (about 2–2.5 cm). Heat a skillet over medium heat and add 10 g of butter. Place the slices in the skillet and fry for 2–3 minutes on each side until the crust is golden and crispy. Remove and keep warm.

Ingredients: country bread, Butter
Use a pan with a diameter of 24–28 cm. If you don't have butter, you can use rapeseed oil; do not fry for too long to prevent the bread from becoming dry.

Spinach

3

In the same pan, heat 5 g of butter (a small flake). Add finely chopped garlic (5 g) and sauté for 20–30 seconds until fragrant, without browning. Add spinach (120 g) and stir with a wooden spoon for 1–2 minutes until the leaves wilt, remaining juicy and dark green. Season with a pinch of salt (1 g) and set aside lightly.

Ingredients: Spinach, Garlic, Salt, Butter
Use a wooden spoon. Do not overcook the spinach — it should remain moist, not dry. Add the garlic for a very short time so it doesn't become bitter.

Hollandaise sauce

4

Prepare a water bath: pour 2–3 cm of water into a larger pot and bring it to a boil, then reduce the heat so that the water simmers gently. In a metal or glass bowl (which sits securely on the pot without touching the water), whisk the egg yolks (54 g) with lemon juice (about 15–20 g from a squeezed lemon) and a pinch of salt (1 g) until the mixture is slightly frothy. Place the bowl over the pot and, while whisking vigorously, slowly pour in the warm butter (100 g) in a very thin stream — first drop by drop, then in a thin stream, continuing to whisk until the sauce thickens and reaches the consistency of thick cream (3–6 minutes). Season with cayenne pepper (1 g) and possibly additional salt to taste. The sauce should be silky and hold its shape on a spoon.

Ingredients: Egg yolk, Lemon, Butter, Salt, Cayenne pepper
Use a hand whisk and keep a low, steady heat under the pot — the bowl should not be hot to the touch. If the sauce starts to split (the fat separates), add a teaspoon of cold water and whisk vigorously to combine. Keep the sauce warm over a pot of warm, not boiling, water.

Poached eggs

5

Pour 8–10 cm of water into a wide pot, add wine vinegar (15 g) and bring to a very gentle simmer (small bubbles at the bottom). Reduce the heat so the surface is calm, then use a spoon to create a whirlpool in the water. Crack a single egg into a small bowl, and carefully slide the egg into the center of the whirlpool from the edge of the bowl — the white will surround the yolk. After 3–3.5 minutes, check gently with a slotted spoon: the white should be set, and the yolk soft. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.

Ingredients: Wine vinegar
Use a deep, wide pot (at least 18 cm in diameter) and a slotted spoon. If this is your first poaching, practice with one egg. Do not cook in water that is too hot — a strong boil tears the egg white.

Bacon (optional)

6

In a separate skillet, heat without fat (the bacon will release its own fat). Arrange the bacon slices and fry over medium heat for 3–5 minutes on each side until golden and crispy. Drain on paper towels.

Ingredients: Smoked bacon
Use a stainless steel or cast iron skillet. Do not add a large amount of bacon at once to avoid steaming — fry in batches if necessary.

Assembly

7

On a plate, place a warmed slice of bread, then add a layer of sautéed spinach (about 1 tablespoon per slice). Gently place one poached egg on top of the spinach. Generously drizzle with warm hollandaise sauce (about 40–50 g of sauce per egg). Lightly sprinkle with cayenne pepper and optionally chopped dill (10 g). Place crispy bacon alongside, if using.

Ingredients: country bread, Spinach, Dill, Smoked bacon
Serve immediately — hollandaise sauce tastes best warm. Use a spoon with a wide bowl to apply the sauce, covering the entire egg.

Finishing and serving

8

Optionally drizzle an extra drop of lemon juice on the sauce just before serving, add freshly ground pepper, and serve with a knife and fork. Remember that the egg should be cut right at the table so that the yolk flows out smoothly and mixes with the sauce and bread.

Ingredients: Lemon, Cayenne pepper, Dill
Use a sharp knife to gently cut the egg. The dish is served immediately after assembling, preferably within 5 minutes.

Fun Fact

💡

Eggs Benedict has American roots (19th century), but versions with local ingredients like rustic bread and young spinach have become popular in Polish cafes as a blend of classic and regional twist.

Best for

śniadanie świąteczne eleganckie przyjęcie brunchowe romantyczne śniadanie dla dwojga

Tips

🍽️ Serving

Serve immediately after preparation. Serve with a light salad of seasonal herbs or with young radishes. For a vegetarian version, omit the bacon and increase the portion of spinach. You can add a bit of horseradish to the hollandaise sauce for a spicy touch.

🥡 Storage

Hollandaise sauce is best consumed immediately; long storage is not recommended (max 24 hours in the fridge in an airtight container). Poached eggs lose their consistency after cooling — I prefer to prepare them fresh. If you need to store the ingredients, keep them separately: bread in a dry place, spinach in the fridge for up to 24 hours, bacon for up to 48 hours.

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