Eggs Benedict Recipe

This breakfast is most delicious with a brioche bun.

Eggs Benedict

2 servings, take 30 minutes.

2 large eggs

2 slices of good ham

2 white bread toasts



For the hollandaise sauce:

3 egg yolks

125g butter with 82.5% fat content

15 ml white dry wine

lemon juice



1. For the hollandaise sauce, melt the butter and skim off the foam. Allow the butter to stand and drain off the milk residue. Whisk the egg yolks with a pinch of salt and wine until smooth in a heatproof bowl. Place the bowl in a water bath and whisk, gradually adding the oil until the mixture thickens, 7 minutes. Season with lemon juice, salt and a pinch of nutmeg. Keep the sauce warm with clingfilm on the surface to prevent crusting.

2. Fry the bread and ham in the butter. Place a slice of ham and toast on each plate.

3. For the poached eggs, prepare a wide saucepan with slightly boiling water and 4 pieces of clingfilm 30 x 30 cm. Place 1 piece of cling film in a bowl, brush the centre with oil, salt and pepper. Crack an egg into the clingfilm without damaging the yolk. Lift up the edges of the clingfilm, roll up and tie. Prepare the rest of the egg sachets and put them in the boiling water. Boil for 3.5 to 4 minutes.

4. Remove the egg sachets from the water, cut off the tied-up tail with scissors and carefully turn the egg out onto the toast. Pour the sauce over the eggs and serve.

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