Eggs Benedict

Total time: 30m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 831 Kcal, 29g Protein, 26g Carbohydrates, 67g Fat


  • Reduction
  • 1 dl white wine
  • 1 tbsp herbal vinegar
  • 1 onions, finely chopped
  • Hollandaise sauce
  • 2 egg yolk
  • 100 g butter, cold, cut into pieces
  • salt and pepper to taste
  • Poaching eggs
  • 1.5 litres water, boiling
  • 1 dl herbal vinegar
  • 4 eggs
  • Eggs Benedict
  • 4 slices butter toast
  • 80 g ham slices

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  • Reduction

    Boil the wine and vinegar in a pan with the onion. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
  • Hollandaise sauce

    Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Remove the bowl, season the sauce.
  • Poaching eggs

    Bring the water and vinegar to the boil in a wide-bottomed pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, leave to drain.
  • Eggs Benedict

    Toast the bread on both sides in a frying pan without any oil. Place the ham and eggs on the slices of toast, drizzle the Hollandaise sauce over the top.
  • Tip:

    Refine with dill.

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