Eggs Benedict
Ingredients
for 2 person
1 dl | white wine |
1 tbsp | herbal vinegar |
1 | onion, finely chopped |
2 | egg yolks |
100 g | butter, cold, cut into pieces |
salt and pepper to taste |
1 ½ litre | water, boiling |
1 dl | herbal vinegar |
4 | eggs |
80 g | ham slices |
4 slice | butter toast |
How it's done
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.
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