{"id":16360,"date":"2026-08-18T12:14:09","date_gmt":"2026-08-18T11:14:09","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/ovos-benedict-de-bacalhau\/"},"modified":"2026-08-18T12:37:22","modified_gmt":"2026-08-18T11:37:22","slug":"ovos-benedict-de-bacalhau","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/en\/recipes\/ovos-benedict-de-bacalhau\/","title":{"rendered":"Cod Eggs Benedict"},"content":{"rendered":"\n
    \n
  1. Place the frozen cod in a pot with water and the bay leaves. Cook for 10 minutes after it comes to a boil.<\/li>\n\n\n\n
  2. Remove and set aside.<\/li>\n\n\n\n
  3. While the cod cools, place the chopped garlic cloves with a drizzle of olive oil in a frying pan.<\/li>\n\n\n\n
  4. When golden, add the spinach and cook until wilted.<\/li>\n\n\n\n
  5. Prepare the hollandaise sauce.<\/li>\n\n\n\n
  6. Flake the cod into pieces.<\/li>\n\n\n\n
  7. Poach two eggs: in a pot with water and a tablespoon of vinegar, once boiling create a swirl with a spoon, drop in the egg and cook for 4 minutes.<\/li>\n\n\n\n
  8. Toast the brioche slices on a griddle pan.<\/li>\n\n\n\n
  9. Plate up in this order: toasted brioche, saut\u00e9ed spinach, flaked cod, poached egg and hollandaise sauce.<\/li>\n<\/ol>\n\n\n\n
    \n\n\n\n

    Hollandaise Sauce<\/strong><\/p>\n\n\n\n

    Method:<\/strong><\/p>\n\n\n\n

      \n
    1. In a saucepan, combine the egg yolks, lemon juice, water and salt. Whisk until the mixture becomes foamy and pale.<\/li>\n\n\n\n
    2. Place that saucepan inside another pot with water and heat over a bain-marie.<\/li>\n\n\n\n
    3. Stir continuously for a few minutes until thickened. Keep the heat at medium\/low and do not stop stirring to prevent the yolks from cooking.<\/li>\n\n\n\n
    4. Remove from the heat and gradually add the melted butter, stirring constantly.<\/li>\n<\/ol>\n\n\n\n

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