Eggs Benedict

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!