Eggs Benedict
Poached eggs on toasted English muffins with ham and hollandaise sauce.
- 30 min
- 976 kcal / serving
- medium
- Protein
- 27.3 g
- Fat
- 81.5 g
- Carbs
- 34 g
Contains: gluten, egg, milk, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 eggs
- 2 English muffins
- 4 slices cooked ham
- 3 egg yolks
- 150 g butter
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- Salt and cayenne pepper
Method
- For the hollandaise, melt butter. Whisk egg yolks and lemon juice in a double boiler at 60 °C until frothy.
- Slowly drizzle in melted butter while whisking constantly.
- Season with salt and cayenne pepper. Keep warm.
- Bring water with white wine vinegar to a simmer in a pot. Create a swirl with a spoon and gently slide eggs in one at a time. Poach for 3–4 minutes.
- Halve and toast English muffins, place a slice of ham on each.
- Top with poached eggs and drizzle generously with hollandaise. Serve immediately.
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