Benedict Eggs
Benedict eggs are a classic French breakfast. They are served poached eggs on bread and ham, drenched in a creamy hollandaise sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 5 egg yolks
- 1 lime, its juice
- 2 cups water
- salt
- pinches cayenne pepper
- butter, melted
- slices deli ham, (slices) cut into circles
- 1 tablespoon vinegar
- 8 eggs
- sprigs parsley, for garnish
Preparation
1h
0 mins
Medium
- Mix the egg yolks, lemon juice, water, salt, and a pinch of cayenne in a blender. Blend until the mixture is frothy, about 1 minute. Then, with the blender running, add the melted butter. Check if more salt or lemon juice is needed.
- Put water in a large pot and wait for it to boil. Place each egg in a cup (they will be placed in boiling water for cooking but it's easier if they are not in their shell anymore).
- Add the vinegar and stir the water in circular motions with a wooden spoon. Place 4 eggs in the water (pouring the cups in which they were placed very carefully) and cook them until ready, between 3 and 5 minutes. Repeat with the other 4 eggs.
- Place 2 halves of an English muffin on each plate, top with slices of ham and then the egg. Drizzle with hollandaise sauce on top, garnish with a sprig of parsley, and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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