Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico’s Restaurant, which is also the first restaurant in the United States.
American Egg Benedict
Course: BreakfastCuisine: AmericanDifficulty: Medium2
servings15
minutes10
minutes300
kcal25
minutesEggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico’s Restaurant, which is also the first restaurant in the United States.
Ingredients
4 very fresh eggs
4 slices of smoked ham
4 slices of sourdough bread
A few fresh chives
Approximately 2 Litres – Half a gallon of water
2 tbsp white vinegar (any white vinegar)
- For the Hollandaise
2 egg yolks
120g – 4oz of butter
A pinch of Cayenne pepper
Lemon juice (half lemon)
Salt
Splash of water
- For Garnishing
10 x Cherry tomatoes
2 tbsp olive oil
salt
Directions
- For Hollandaise Sauce
- Melt 150gm of butter in microwave or saucepan, once melted scoop and keep the top layer (clarified butter) and throw away the buttermilk at the bottom. Or leave it at the bottom and avoid pouring it into the eggs as you make the Hollandaise sauce.
- Separate the 2 egg yolks from the whites. Place egg yolks only in a mixing bowl, over a simmering pot of water (double boiler). Add a splash of water (2 tbsp), then whisk egg yolks quite fast over very very low heat for approx 3 minutes. (Do not cook the eggs).
- Once you have a thick foamy consistency, (sabayon) then add the clarified butter by pouring a little bit at a time as you whisk. Remember not to include the buttermilk. Once mixed, add the juice of half a lemon, salt and Cayenne pepper. Mix well, cover and leave in warm spot.
- For Eggs
- Bring the water to a very gentle simmer. Add the vinegar, give the water a mix.
- Crack whole eggs and place in separate cups or small containers. Set aside.
- Gently, pour the eggs from the cups into the simmering water. After 3 to 4 minutes, scoop out the using a slotted spoon egg and place on paper or clean towel to drain. Lift egg of towel and it’s ready to serve.
- While the eggs are cooking, Slice bread and place on hot grill pan or in toaster. You can butter the bread but that’s optional as there’s already a lot of butter on the Hollandaise sauce. As an option, you can also blister your cherry tomatoes in a hot pan with olive oil and a little salt.
- Place smoked ham on toasted buttered bread. Then place the egg onto of the ham. Add a generous tbsp of warm Hollandaise sauce to each egg.
- Top with a sprinkle of Cayenne pepper and chopped chives.
