A classic brunch dish: poached egg on toasted bread with ham, finished with a creamy homemade hollandaise sauce.
Eggs Benedict
Eggs Benedict
Method
01
Toast and ham
Lightly toast the bread or kaiser rolls and top with the ham.
02
Clarify the butter
Melt the butter slowly in a small pan. Carefully skim the white sediment off the melted butter to leave clarified butter.
03
Reduce
Put the white wine, lemon juice and water in a separate small pan. Reduce over a medium heat until about half remains.
04
Whisk the egg yolks
Whisk the egg yolks with the reduced mixture until frothy. Set the bowl over a pan of gently simmering water and keep whisking continuously for 5 to 10 minutes, until the mixture thickens.
05
Finish the sauce
Take the bowl off the heat. Whisking constantly, add the clarified butter little by little. Season with salt and pepper.
06
Poach the eggs
Heat water (do not let it boil) and add the vinegar. Use a spoon to create a whirlpool in the water and gently slide an egg from a cup into the centre. Poach for about 4 minutes.
07
Serve
Lift the egg out of the water with a slotted spoon and place it on the bread and ham. Spoon the hollandaise over the top and finish with pepper and, if you like, parsley and chives.
Chef's tip
The hollandaise is the trickiest part: keep the pan of water just below boiling point and keep whisking continuously, otherwise the sauce will split.
Variations
- With smoked salmon instead of ham for Eggs Royale
- With spinach instead of ham for Eggs Florentine
Contains:
Gluten
Eggs
Milk
| Calories | 400 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 15 g |
| Fat | 29 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
