x

Recipe : **** Eggs Benedict

Eggs Benedict
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    15 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 english muffins
  • 8 slc ham
  • 8 eggs
  • 2 egg yolks
  • salt
  • pepper
  • ¼ teaspoons paprika, sweet
  • ½ tablespoons white vinegar
  • 1 tablespoon white wine
  • 1 teaspoon lemon juice
  • 130 g butter

  • Recipe preparation steps

  • 1
    Prepare a hollandaise sauce (see below) and set aside. Split and toast muffins. Butter and lay a piece of ham on each. Place on a tray and place in a warm oven to heat through.
  • 2
    Poached eggs:Heat water in a pan large enough to hold eggs (a roasting tray is ideal), add 1 Tblsp of vinegar, and bring to poaching temperature (ie. boiling but with no water movement).Gently break eggs into water ( they should be completely submerged) and cook to desired degree (about 3 minutes). Don't disturb the eggs too much or allow the water to boil. Lift out gently with a slotted egg slice or spoon and drain on a teatowel. Place one egg on each muffin and top with hollandaise sauce. Sprinkle with paprika and serve.
  • 3
    Hollandaise sauce:Place egg yolks, wine and vinegar in a round based mixing bowl.Place bowl over a pot of simmering water and make a sabayon by whisking rapidly until thick and creamy (don't cook mixture to scrambled eggs).Immediately begin to whisk in the soft butter, a 1/4 at a time. Don't allow it to get too hot. When all the butter is incorporated remove from heat. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice.Store in a warm place until required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.This sauce can separate so be careful.
  • Ready !