Benedict Eggs: the best choice for breakfast

Easy recipe

benedict eggs

Nothing better than start the day with a delicious and nutritious breakfast. For this, one of the best choices is the benedict eggs!

Benedict Eggs are poached, placed on thin slices of meat (they can be ham, bacon, salmon) which in turn go on a slice of bread. All this is topped with a generous spoonful of hollandaise cream (egg cream, butter and lemon).

Yes, the Ovoc Benedict along with pancakes and wafles are the classic components of American brunch. But it isn´t a simple recipe, because needs a little dedication and love. Here is the step by step and some tips:


– 4 eggs

– 2 tablespoons white wine vinegar

– 2 english muffins cut in half or slices of white bread without shelledsome butter

– 8 slices of ham, bacon or smoked salmon

– chopped chives to finish

Hollandaise sauce

– 2 teaspoons lemon juice

– 2 teaspoons white wine vinegar

– 3 egg yolks

– 125g unsalted butter, cut into cubes at room temperature

How to do – hollandaise sauce

First, make the hollandaise sauce: put the lemon juice and vinegar in a small bowl, add the egg yolks and stir with a fouet until the mixture is clear and frothy. Place this bowl over a saucepan with boiling water and continue stirring until thickened slightly. Gradually add the butter.

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After the last butter is incorporated, continue stirring until the mixture thickens. Always be careful that the bowl where the mixture is not too hot or it will contain the yolks! Continue stirring until you finally reach a stage where if you lift the batter the sauce will fall into tape shape, it will retain its shape when falling but will disappear slowly into the mixture. It’s that ready we want!

Now leave it in a warm place, like a mild water bath for example and go pocher the eggs.

How to do – poached eggs

Boil a large pot of water and add 2 tablespoons of vinegar. Lower the heat and gently slide the eggs two at a time. Cook each for about 4 minutes, then remove with a skimmer.


Lightly tower the bread with a little butter, then place a couple of slices of salmon in each half.

Cover each with an egg, a generous spoon of the Hollandaise sauce and garnish with chopped chives.

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