Eggs Benedict are poached eggs served without shells. Typically, they are a classic choice for brunch – elegant yet filling. In fact, homemade eggs Benedict will truly impress your family, and, believe it or not, the recipe isn’t difficult – you just need to know a few tricks.
Our tried-and-tested perfect eggs Benedict recipe will help you easily prepare a special breakfast for your family at home.
Ingredients (for 2 servings):
- 4 fresh eggs
- 2 tablespoons wine vinegar
- Water (for boiling)
For the sauce:
- 2 egg yolks
- 100 g unsalted butter
- 1 tablespoon lemon juice
- A pinch of salt
- A pinch of white pepper (optional)
To serve:
- Bun or toasted bread – whichever you prefer
- Ham, bacon, or salmon – according to taste or what you have in the fridge
- Vegetables and fresh greens for garnish – we love spreading avocado on the bun or bread, adding a slice of tomato, and some fresh herbs
Preparation:
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First, prepare the base for the eggs. Cut the buns in half and lightly toast them (in the oven, toaster, or pan). Meanwhile, get other toppings ready.
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Next, make the sauce – if you want. We usually eat them plain, letting the runny yolk do the job, but some people love them with sauce. Melt the butter until it starts to foam. In another bowl, gently whisk 2 yolks over steam (in a double boiler) until creamy. Then, slowly pour in the hot butter, whisking constantly. Add lemon juice, season with salt and pepper. Tip: If you’re worried about the sauce curdling, use a blender. Blend the yolks and lemon juice, then slowly add the melted butter.
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Meanwhile, bring a pot of water to a boil, then reduce the heat so it barely bubbles. Add 2 tablespoons of vinegar – it helps keep the egg’s shape. Crack an egg into a small bowl. Swirl the water with a spoon to create a vortex, and gently drop the egg into the center. Cook for about 2.5–3 minutes so the yolk stays runny and the white is set. Be careful not to overcook.
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After poaching, remove with a slotted spoon and briefly place on a paper towel.
Tip: Use very fresh eggs – the whites will naturally hold together better.
Now it’s up to your imagination how to assemble and serve. Spread avocado (if you like and have it) on your bun or bread, add ham or salmon, tomato or cucumber, then the poached egg on top. If you wish and have made it, drizzle with warm hollandaise sauce. Garnish with pepper, chopped herbs, or arugula – whatever you prefer.
