Eggs Benedict

Step 1/6

• 125 ml white wine
• 25 ml white wine vinegar
• 1 sprig tarragon
• 2 peppercorns
• 2 mustard seeds

• cooking spoon
• small sauce pan

For the hollandaise, boil down white wine, some of the white wine vinegar, fresh tarragon, peppercorns, and mustard seeds in a small saucepan until half the liquid has evaporated.

Step 2/6

• 4 egg yolks

• sieve
• heat-resistant bowl
• whisk

Pass liquid through a sieve and whisk with the egg yolks in a heat-resistant bowl over a bain-marie until the mixture has slightly thickened.

Step 3/6

• 250 g butter
• salt

Now, gradually fold in warm, melted butter into the foamy mass, while beating constantly. Season with salt to taste and set aside.

Step 4/6

• 2 tbsp white wine vinegar
• 8 eggs

• skimmer
• large sauce pan
• paper towel

Heat up some water in a large sauce pan until it simmers. Add rest of white wine vinegar and poach eggs in the water for approx. 2 – 3 min. Drain on a plate lined with paper towels.

Step 5/6

• 8 slices cooked ham

• small frying pan
• cooking spoon

In the meantime, fry ham in frying pan on both sides for approx. 1 – 2 min. until crispy.