Play video
Eggs Benedict
30—45 Min
Eat breakfast like a king: with this simple recipe for Eggs Benedict, poaching eggs will always be a success. To give the Hollandaise sauce a unique touch, it is refined with a dash of lemon and Tabasco.
Ingredients 4 Portions
- 4 pcs.Eggs, fresh and organic
- 4 pcs.Toast or brioche toast
- 8 pcs.Ham slices, thinly sliced
- 1 lWater
- 200 mlVinegar
For the Hollandaise Sauce
- 3 pcs.Egg yolks
- 300 gButter
- 3 tbsp.Beef broth
- 1 tsp.Lemon juice
- 1 PriseSea Salt, Coarse
- 1 PriseCayenne Pepper, Ground
- Tabasco
Preparation
- 1
For the hollandaise sauce, melt the butter over medium-high heat.
- 2
In a bowl over steam, mix the yolks with the Kotányi Sea Salt, lemon juice, a dash of Tabasco and the beef broth. Remove from the steam and slowly beat in the melted butter. Cover with a cloth.
- 3
For the poached eggs, bring the water with the vinegar to a boil. Carefully break the eggs into a coffee cup.
- 4
Using a whisk, stir the water in one direction to create a small whirlpool.
- 5
Gently slide the eggs into the water. Cover the pot and let steep for 4 minutes at approx. 90 °C.
- 6
Using a scoop with holes, remove poached eggs from the water and let drain on a tea towel.
- 7
Toast the slices of toast, top with the ham and place the poached eggs on top. Finally, drizzle with the hollandaise sauce and sprinkle with a pinch of cayenne pepper.
You may also enjoy
Currently Viewing: 1 of 0
