Eggs Benedict

Eggs Benedict

56 ratings

Dennis, Kitchen Stories


„A tasty classic that you do not want to miss!“

Difficulty

Hard 💪
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
8
eggs
4
English muffins
8 slices
cooked ham
250 g
butter (melted, warm)
125 ml
white wine
25 ml
white wine vinegar
4
egg yolks
1 sprig
tarragon
2
peppercorns
2
mustard seeds
2 tbsp
white wine vinegar
salt
Metric
Imperial
  • 8  eggs
  • 4  English muffins
  • 8 slices cooked ham
  • 250 g butter (melted, warm)
  • 125 ml white wine
  • 25 ml white wine vinegar
  • 4  egg yolks
  • 1 sprig tarragon
  • 2  peppercorns
  • 2  mustard seeds
  • 2 tbsp white wine vinegar
  • salt

Utensils

  • skimmer
  • large sauce pan
  • sieve
  • heat-resistant bowl
  • whisk
  • small frying pan
  • cooking spoon
  • paper towel
  • 2 small sauce pans

Enjoy with

Latte macchiato, 2012
Eggs benedict quite simply needs to be paired with a latte macchiato, the strong coffee will perfectly compliment the creamy Hollandaise.

Nutrition per serving

Cal
918
Protein
36g
Fat
69g
Carb
32g

Step 1/6

For the hollandaise, boil down white wine, some of the white wine vinegar, fresh tarragon, peppercorns, and mustard seeds in a small saucepan until half the liquid has evaporated.
  • 125 ml white wine
  • 25 ml white wine vinegar
  • 1 sprig tarragon
  • 2 peppercorns
  • 2 mustard seeds
  • cooking spoon
  • small sauce pan

For the hollandaise, boil down white wine, some of the white wine vinegar, fresh tarragon, peppercorns, and mustard seeds in a small saucepan until half the liquid has evaporated.

Step 2/6

Pass liquid through a sieve and whisk with the egg yolks in a heat-resistant bowl over a bain-marie until the mixture has slightly thickened.
  • 4 egg yolks
  • sieve
  • heat-resistant bowl
  • whisk

Pass liquid through a sieve and whisk with the egg yolks in a heat-resistant bowl over a bain-marie until the mixture has slightly thickened.

Step 3/6

Now, gradually fold in warm, melted butter into the foamy mass, while beating constantly. Season with salt to taste and set aside.
  • 250 butter
  • salt

Now, gradually fold in warm, melted butter into the foamy mass, while beating constantly. Season with salt to taste and set aside.

Step 4/6

Heat up some water in a large sauce pan until it simmers. Add rest of white wine vinegar and poach eggs in the water for approx. 2 – 3 min. Drain on a plate lined with paper towels.
  • 2 tbsp white wine vinegar
  • 8 eggs
  • skimmer
  • large sauce pan
  • paper towel

Heat up some water in a large sauce pan until it simmers. Add rest of white wine vinegar and poach eggs in the water for approx. 2 – 3 min. Drain on a plate lined with paper towels.

Step 5/6

In the meantime, fry ham in frying pan on both sides for approx. 1 – 2 min. until crispy.
  • 8 slices cooked ham
  • small frying pan
  • cooking spoon

In the meantime, fry ham in frying pan on both sides for approx. 1 – 2 min. until crispy.

Step 6/6

Halve English muffins, top each with a slice of ham and a poached egg. Sprinkle with some salt and warm hollandaise sauce.
  • 4 English muffins
  • salt

Halve English muffins, top each with a slice of ham and a poached egg. Sprinkle with some salt and warm hollandaise sauce.