Eggs Benedict
Poached eggs on toast with hollandaise sauce
Free in the app15 min2 servingsMediumInternational
421kcal / serving
16.2 gprotein
21.5 gcarbs
29.8 gfat
Ingredients
- 2 pieces eggs
- 2 slices English muffins (Substitute: hamburger buns or brioche rolls)
- 2 tablespoons butter
- 1 tablespoon white vinegar
- 40 grams cooked ham (Substitute: crispy bacon or smoked salmon)
- 2 pieces egg yolks
- 100 grams melted butter
- 1 teaspoon fresh lemon juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
Directions
- Prepare the hollandaise sauce: Whisk the egg yolks with lemon juice over a double boiler until thickened. Remove from heat and whisk in the melted butter in a thin stream. Season with salt and pepper.
- Heat water in a pot with vinegar over low heat. Create a vortex and cook the poached eggs for 3-4 minutes until the whites are set and the yolks are runny. Drain.
- Toast the English muffins and butter them.
- Place the ham on the toast.
- Assemble the Eggs Benedict: place the poached egg on top of the ham and generously cover with hollandaise sauce.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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