Eggs Benedict with Ham on Toast
2 servings
15 minutes
Eggs Benedict with ham on toast is a classic of European cuisine, embodying sophistication and simplicity. This dish dates back to the 19th century when it gained popularity in American restaurants. The delicate poached egg, prepared using traditional techniques, conceals a soft, creamy yolk that harmonizes with crispy toast and aromatic ham. Subtle notes of vinegar used in cooking the eggs add zest, while additions like herbs, vegetables or traditional sauce complete the composition. It's an ideal choice for a late breakfast or leisurely morning enjoyment served in the best bistros around the world. Tender and nourishing, it offers a sense of comfort and elegance in every bite.
1
Poached eggs. Bring 1.5 liters of water to a boil, add a couple of tablespoons of vinegar, and stir the water with a spoon to create a vortex. Crack one egg into a plate beforehand. Pour the egg into the boiling water at the center of the vortex.
- Vinegar: 2 tablespoons
- Chicken egg: 2 pieces
2
Boil for 2-3 minutes, remove the egg with a slotted spoon, and wipe off the excess water with a paper towel.
3
Toast the bread, place sliced ham on top, and then add a poached egg.
- Toasts: 2 pieces
- Ham: 100 g
- Chicken egg: 2 pieces
4
You can add greens, vegetables, seeds, and a classic sauce (sour cream, mustard, lemon juice, salt, pepper).