I've benedicted to you

Nu ar fi prima data cand spun: prepararea si servirea mesei e despre mai mult decat a potoli foamea; e ritual.

Ca orice tabiet, ca orice obisnuinta, prepararea oualor Benedict a intrat tiptil si cu naturalete in programul diminetilor tihnite de weekend.

Nu e ca si cum nu ar putea fi preparat de un singur bucatar la cratita, dar oul posat parca are gust mai bun cand stam cot in cot langa aragaz: unul face vartej in apa in care am adaugat un strop de otet, celalalt sparge oul in mijlocul valtorii.

Mmm... cata complicitate!

Poate sarutul de sarbatorire a marii victorii de a obtine un ou compact ii da gust mai bun. Sau poate gust mai bun ii da sarutul de consolare dupa ce vreunul dintre oua se sparge cand e asezat peste paine. Unicitatea imperfectiunii.

In furtuna din oala, oul se aduna si se transforma intr-o bila de albus delicata cu mijloc galben cremos si savuros, numai bun de intepat si lasat sa se prelinga si sa se impreuneze cu sosul olandez dupa ce au ajuns in farfurie, mot peste felia de paine prajita si bacon.

Dincolo de reteta originala, facuta cu bacon, eu am mai incercat si alte combinatii: cu alte soiuri de preparate din carne, somon, felii de bostan, dovlecel, vinete, sau alte legume unse cu ulei si condimente si gratinate.

Sosul olandez e un soi de maioneza la care se foloseste unt topit in loc de ulei.

Ca proportie, la un galbenus, acidifiat cu un strop de zeama de lamaie si o umbra de mustar, se pun aproximativ 25 g unt topit, turnat in fir si apoi se continua omogenizarea sosului tinandu-l cateva minute pe Bain Marie. Cu grija, sa nu se transforme in omleta. Dupa ce e luat de pe foc, se opreste coacerea turnand o lingurita de apa rece, sau mai mult daca sosul e prea putin fluid.

Sare, piper si... Voila! Oua blagoslovite.

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English

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It wouldn't be the first time to say: preparing and serving the meal is more than stilling the hunger; it's a ritual.

Like any tabby, like any habit, the preparation of eggs Benedict has also begun to subtly enter into the weekend's morning program.

It's not as if a single chef can't cook by himself, but the poached egg seems to have a better taste when sitting cheek to cheek with you dear one next to the stove: one winding the water, adding a drop of vinegar, the other smashing the egg in the middle of the vortex.

Mmm ... what a complicity!

Maybe the kiss celebrating the great victory of getting a compact egg gives it a better taste. Or maybe taste better because of the kiss of comfort after some of the eggs break when placed on bread. The uniqueness of imperfection.

In the storm from the pot, the egg gathers and turns into a delicate whitish ball with a yellow, creamy and savory middle, just perfect to stick and let it flow and merge with the hollandaise sauce after they reach the plate, on top of a slice of toasted bread and a piece of bacon.

Beyond the original recipe made with bacon, I tried other combinations: other varieties of meat, salmon, slices of pumpkin, zucchini, eggplant and other vegetables spiced up on grill.

Hollandaise sauce is a kind of mayonnaise made with melted butter instead of oil.

As proportions, to a yolk, acidified with a drop of lemon juice and a little mustard, we need about 25 g of melted butter, poured gently, continuing to stir the sauce by holding it for a few minutes on Bain Marie. Carefully, to not turn it into an omelet. After being taken off from the fire, it stops cooking by adding a teaspoon of cold water, or more if the sauce is too fluid.

Salt, pepper and ... Voila! Benedicted eggs.