Eggs Benedict is a classic breakfast or brunch dish consisting of two halves of an English muffin or toast. Each side topped with a slice of ham, a poached egg and hollandaise sauce. The dish is usually served with roasted potatoes or fresh fruit.
The dish became a popular breakfast dish very quickly and variations have emerged over time. You can replace the ham with smoked salmon or spinach as well.
It may seem a bit complicated to create a poached egg, but if you follow the steps and you use really fresh eggs, it’s super easy.
Finally, we finish the sandwich with homemade hollandaise sauce.
Eggs Benedict with ham and hollandaise sauce
- 4 brioche buns
- 50 gr lamb’s lettuce
- 8 slices ham cooked
- 4 poached eggs
- 8 tbsp hollandaise sauce recipe
- splash olive oil
- splash red wine vinegar
- black pepper freshly grounded
- Cut the brioche buns in half and briefly fry them on the inner side in a frying pan with a dash of olive oil until it is toasted nicely.
- Season the lamb’s lettuce lightly with olive oil and red wine vinegar and arrange it on the toasted brioche bread.
- Warm the slices of ham slightly in a little bit of boiling water, drain them on kitchen paper and arrange them on the lamb’s lettuce.
- Carefully place the poached egg on top, season it with salt and pepper.
- Finally, drip the lukewarm hollandaise sauce on top of it.