Eggs Benedict

by Lorena

The kings of brunch are definitely eggs benedict. It makes a lot of sense because of it’s liquid yolk and that amazing hollandaise sauce that we love.

Knowing how to poach eggs is great for all sorts of recipes, not only with bread. For example I like them on some pasta dishes or even on salads.

For my hollandaise sauce I use water instead of the classic vinegar because I like for it to have a sweeter taste versus the slightly acidic one. But of you prefer to use  vinegar go for it and follow the same procedure :).

Hollandaise sauce can also be used on other preparations like for example on fish. You can even mix it with a bit of tomato sauce and that combination on a pan-fried fish is incredible. YUM!

Eggs Benedict

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Course: Breakfast, Brunch
Cuisine: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal


For the hollandaise sauce

  • 2 eggs yolks + 1 tbsp water or 1 tbsp apple cider vinegar choose whichever you prefer, I used water
  • 100 g unsalted butter melted and cooled to room temperature
  • salt and pepper to taste

For the poached eggs

  • 2 eggs
  • water
  • apple cider vinegar the amount should be 15% of the water amount

To assemble the eggs benedict

  • 2 pieces of bread toasted
  • 2 ham slices whichever you like


For the hollandaise sauce

  • Melt the butter in the microwave or on a bain marie and wait for it to cool down. The milk will drop to the bottom and the fat will be left on the top. We won't be using the milk.
  • Whisk together the yolks with the water in a bowl.
  • Put the bowl on a bain marie on medium-low heat and whisk constantly until they become foamy. If you feel it's heating up too much (starts scrambling) take it off the heat and whisk quickly. If it needs further cooking after that return it to the bain marie.
  • Once foamy and thick take them off the bain marie and add the fat from the butter in a slow stream while whisking so it doesn't split. Once you get a nice consitency (like a light mayonnaise), add salt and pepper and cover with plastic film touching the surface of the hollandaise to prevent a skin from forming on the top.

For the poached egg

  • Bring the water and vinegar to a boil.
  • Break the egg into a small container or ramekin.
  • Lower the heat for the water until you don't see any bubbles.
  • Make a swirl with a spoon, bring the container with the egg close to the water and turn it over at once.
  • Carefully and delicately stop the swirl in the water to prevent the egg from stretching.
  • Let cook for 2min or until you can touch it and feel the egg white hard and the yolk liquid in the center. Whenever you add another egg you want to bring the water back into a boil before lowering the heat and adding it.
  • Cut the tail of the egg (formed by the most liquid part of the egg white) off. Place it on a dish first so the extra water can fall off it.

To assemble the eggs benedict

  • Lay the ham on the bread and place the egg on top.
  • If the hollandaise has thickened too much you can add a bit of warm water to it, a few drops at a time because it becomes liquid with little water. Serve on top of the egg.
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