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🍳 Classic Eggs Benedict

478 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Melt 200 g of butter in a pot over medium heat.
  2. 2. Brown the butter lightly for about 3 minutes.
  3. 3. Cut a lemon in half and squeeze out the juice.
  4. 4. Separate 2 eggs and save the egg whites for another use.
  5. 5. Add white wine, 3 tablespoons of lemon juice, 2 egg yolks, mustard, and a pinch of salt and pepper to a tall container.
  6. 6. Slowly pour the hot butter into the mixture.
  7. 7. Whisk the sauce with an immersion blender until it is creamy.
  8. 8. Set the hollandaise sauce aside until serving.
  9. 9. Bring about 2 liters of salted water to a boil in a pot with a lid.
  10. 10. Add vinegar to the boiling water.
  11. 11. Reduce the heat so that the water is just simmering.
  12. 12. Crack an egg into a small cup, making sure the yolk remains intact.
  13. 13. Create a whirlpool in the water using a whisk.
  14. 14. Carefully let the eggs slide into the whirlpool one by one.
  15. 15. Poach the eggs for about 4 to 5 minutes on low heat.
  16. 16. Carefully remove the eggs with a slotted spoon.
  17. 17. Wash the chives thoroughly and shake them dry.
  18. 18. Toast the bread as desired.
  19. 19. Top the toast with ham.
  20. 20. Place one poached egg on each slice.
  21. 21. Pour the hollandaise sauce over the Eggs Benedict.
  22. 22. Garnish the dish with the chives.

Nutrition per serving