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Eggs Benedict
Ingredients
Utensils
cooking spoon, small sauce pan, sieve, heat-resistant bowl, whisk, skimmer, large sauce pan, paper towel, small frying pan
How-To Videos
See allHow to poach an egg
Homemade Hollandaise
Nutrition per serving
Step 1/ 6
- 62½ ml white wine
- 12½ ml white wine vinegar
- ½ sprig tarragon
- 1 peppercorns
- 1 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
- 2 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
- 125 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
- 1 tbsp white wine vinegar
- 4 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
- 4 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.
Step 6/ 6
- 2 English muffins
- salt
Halve English muffins, top each with a slice of ham and a poached egg. Sprinkle with some salt and warm hollandaise sauce.
Enjoy your meal!
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