Usuba
Eggs Benedict with Ham and Hollandaise Sauce
A classic English dish: crispy toast with ham, delicate poached egg, and velvety hollandaise sauce. It requires attention to detail, but the result is worth the effort.
- Total
- 20 min
- Standard serving
- 601.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare hollandaise sauce. Mix the yolk of one egg, lemon juice, and water. Place the mixture in a double boiler over low heat, stirring constantly. Make sure the water does not boil vigorously — otherwise the egg will curdle.
- 2
Step 2
Cut chilled butter into small cubes. Add the butter to the yolk mixture one piece at a time, stirring continuously. Wait for each piece to completely dissolve before adding the next one.
- 3
Step 3
Season the finished sauce with salt and pepper to taste. Set it aside in a warm place.
- 4
Step 4
Bring a liter of water to a boil. Add salt and vinegar, reduce the heat so the water barely simmers. Crack the egg into a bowl, keeping the yolk intact. Create a whirlpool in the water with a spoon and gently lower the egg by tilting the bowl. Cook for exactly three minutes. Repeat with the second egg.
- 5
Step 5
While the eggs are cooking, fry the slices of white bread until golden brown.
- 6
Step 6
Place a slice of cooked ham on each slice of toast.
- 7
Step 7
Place the poached egg on top of the ham. Generously drizzle with hollandaise sauce. Garnish with fresh herbs and serve immediately while the dish is hot.
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