Eggs Benedict
Eggs Benedict originally come from America. However, poached eggs on toast have also become popular on other continents. Even though this classic dish is more of a lavish morning meal, it is very popular internationally! There are now many different recipe variations: Vegetarian, with avocado or even with salmon instead of ham. Also called: Eggs Hemingway, Eggs Florentine or Eggs Blackstone. Whichever version you choose, it's a great alternative to boiled eggs and very easy to make with an egg stove. Oh, and we made our Eggs Benedict with homemade hollandaise sauce. We'll show you how easy it is here too.
Preparation time 15 minutes
Cooking time 10 minutes
Ingredients
Ingredients for 2 portions
Eggs Benedict
- 2 tbsp white wine vinegar
- 2 tbsp water
- 3 egg yolks
- 120 g butter
- Salt
- Pepper
- Juice of 1/2 lemon
- 2 eggs
- 30 g fresh spinach leaves
- 2 tbsp olive oil
- 2 slices of toast
- 4 slices of cooked ham
Preparation
- To make the hollandaise sauce, place the vinegar, water and egg yolk in a bowl and whisk over a gently simmering bain-marie until you have a thick, frothy mixture.
- Remove the bowl from the bain-marie and gradually stir the softened butter into the egg yolk foam. Tip: Take your time here so that the sauce is nice and creamy.
- Season the hollandaise sauce with salt, pepper and a little lemon juice.
- Insert the poaching insert into the egg stove, crack the egg shells and pour the raw egg into the insert. Set the program and leave to cook.
- Wash the spinach and sauté briefly in a pan until it collapses. Season with salt and pepper.
- Toast the toast and top each half with the steamed spinach, two slices of ham and a poached egg. Spread the hollandaise sauce generously over the top and sprinkle with fresh herbs if desired. Enjoy!
