The original recipe calls for english muffin bread and ham. Sliced bread is a bit easier to find and most likely always in my fridge . I prefer prosciutto over ham or bacon, so I changed that too. Now, the hollandaise sauce is a challenge. The texture should be thick, like mayonnaise. To do that you need to use warm ingredients and add the butter as slowly as possible. So keep whisking, patience is rewarded!
[slideshow_deploy id=’1546’]
Ingredients
For the Hollandaise sauce
- 1 yolk of a large egg
- 100gr. butter
- 2tbsp. lemon juice
- tarragon
- salt and pepper
- spring onion for garnish
For the main dish
- 4 eggs
- 2 slices of english muffin bread or toasted bread
- 4 slices of prosciutto (for the original recipe use ham)
- 50ml. white wine vinegar
Directions
The sauce
- Melt the butter and set aside.
- In a small pan add the lemon juice, vinegar and tarragon and reduce to half at medium heat (if too lazy, skip this step and just add a tsp of each on step 3).
- Whisk the yolk for a few minutes, add a tablespoon of the lemon-vinegar mixture and whisk well.
- Add the butter gradually (the slower the better) and keep whisking till it gets creamy.
- Add salt and pepper to taste.
The dish
- Place the eggs separately in small bowls.
- Heat the oven, air 200°C, place the prosciutto slices on baking sheet and let them cook for about 10 minutes, until they’re crispy. Remove the fat.
- In a large pot, bring water to boil, then lower the heat and as the water is shimmering, stir with a wooden spoon, creating a whirl.
- When the whirl slows down a bit, add one egg and let it cook for 3 minutes. Repeat with the rest.
- Heat the bread on a toaster or a small pan and cut it in half.
- Place the two slices of bread next to each other, add some sauce on top, add the prosciutto slices, the eggs, sauce and garnish with some spring onion.
Eggs Benedict