Eggs benedict

Name: Eggs benedict
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: english
Ingredients: 4 eggs; 4 English muffins; 4 slices of Serrano ham or other kind of ham; 1 recipe for Hollandaise sauce; pepper and salt to taste; vinegar; chives for garnish

Classic egg benedict are easier than you might think. Delicious luxury breakfast or lunch for the weekend, or during Easter.

25 minutes

2 persons

Lunch

Breakfast

Recipe eggs benedict

Made by Véronique

Published at 2017-03-05, this recipe is for 2 persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

15 minutes

Time cooking

10 minutes

Total time

25 minutes

Preparation – 15 minutes

First CREATE a gastrique for the Hollandaise sauce, follow this recipe. FILL the medium-sized pan with water, a dash of vinegar and salt and bring to a boil. ADD a bit of vinegar and salt in each small bowl and crack the eggs into them.

As shown on the picture below, you'll notice the egg will keep a pretty shape, that's the effect of the vinegar. Make sure they cold, by placing them in the fridge or place an ice-cube in each bowl.

If you're using slices of bread instead of english muffins, you can use a round cutter to create beautiful round slices. Grill both sides until you've reached the grill pattern.

Finely chop the chives and meanwhile also make the hollandaise sauce.

Finishing the eggs benedict – 10 minutes

Place the grilled slices of bread on the plates and place a slice of ham on top. Fill the medium-sized bowl with warm water and set aside. Turn down the heat a little bit, so the water won't boil.

Slowly add the eggs to the water, let them slide from the small bowl into the water. You'll notice the egg will stay together for a lovely poached egg. The water shouldn't bowl, so slightly under the 'boiling point'.

Let them cook for about 3 to 4 minutes and use a skimmer to transfer them into the warm water. Rinse them shortly to get rid of the excess vinegar. Pat them dry using paper kitchen towel and place them on top of the ham.