Eggs Benedict with Ham
6 servings
20 minutes
Eggs Benedict is a refined dish embodying breakfast elegance. Its history traces back to 19th century America, but the classic recipe with ham and hollandaise sauce reflects the sophistication of Italian cuisine. Delicate poached eggs are carefully placed on toasted white bread, complemented by a slice of juicy ham and generously drizzled with velvety hollandaise sauce. The flavor of this masterpiece is incredibly harmonious: the softness of the egg pairs beautifully with the creamy texture of the sauce, while the crispy bread adds contrast. This morning delight is perfect for a late breakfast or brunch, and its rich, intense flavor makes it a favorite choice among foodies worldwide.
1
First, we prepare the hollandaise sauce. For this, we mix the yolk, lemon juice, and water. We place it in a water bath. It is important to ensure that the heat is not too strong, as boiling water can cause the eggs to curdle.
- Chicken egg: 1 piece
- Lemon juice: 6 teaspoons
- Water: 4 teaspoons
2
Cut the chilled butter into small cubes. Add them one by one to the yolk mixture while constantly stirring. Once one piece of butter has melted, add the next. Continue this until all the butter is used.
- Butter: 240 g
3
Season the ready sauce with salt and pepper to taste and set aside.
- Salt: 3 teaspoons
- Ground black pepper: to taste
4
Now we need to boil a poached egg. Bring a liter of water to a boil, add 1 teaspoon of salt and 4 teaspoons of vinegar, then reduce the heat so it barely simmers. Crack the eggs one by one into a bowl, keeping the yolk intact. In the hot water, create a whirlpool with a spoon and gently lower the egg into it by tilting the bowl. Cook for exactly three minutes. Do the same with the second egg.
- Salt: 3 teaspoons
- Vinegar: to taste
- Chicken egg: 1 piece
5
In the meantime, let's toast the wheat bread.
- White bread: 6 pieces
6
We place a slice of boiled ham on it.
- Ham: 6 pieces
7
Top with poached egg and drizzle with sauce. Serve immediately!
- Chicken egg: 1 piece
- Butter: 240 g
