Benedict eggs: the recipe

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Benedict eggs are a classic of the North American brunch. Of course, you can make them also for lunch or supper, if you wish ;) The recipe, apparently trivial, consists of eggs poche' garnished with Hollandaise sauce.

Benedict eggs

(Doses for 4 persons)

For the eggs poche':

  • 4 eggs
  • 1 tea spoon of lemon juice

For the Hollandaise sauce:

  • 1 yolk
  • 100 g of butter
  • 1/2 table spoon of lemon juice
  • 1/2 tea spoon of Dijon mustard

 

  • 4 slices of bread
  • salt to taste

For the Hollandaise sauce, I followed the recipe and the procedure reported on Jamie Oliver's website (I just cut the doses in half).  Put the yolk in a bowl kept in a bain-marie. In  my case, I kept the water of the bain-marie at a temperature around 40 C. Add the lemon juice and the mustard to the yolk, and whisk them with an electrical whisker, until the yolk's color will turn clear (the sign that enough air was incorporated). Now, start adding the melted butter, one spoon at the time, and keep whisking. Keep going till all the butter is added.

For the eggs poche', in a pot, bring the water with the lemon juice to boil. Stir the water with a spoon, in order to create a vortex. Pour an egg into the water and let it cook for 4-5 minutes.  After this time, fish the egg with a perforated spoon and set it aside. Proceed in the same way with the rest of the eggs.

Place each egg on a slice of bread and garnish them with the Hollandaise sauce. Add some salt to the eggs, if you wish, and serve them warm.