This delicious and creamy dish is a sure hit at any brunch/breakfast/lunch table. It is the king of all egg dishes, and the creamy poached egg along with the rich and creamy Hollandaise Sauce pairs perfectly with crispy ham or bacon and toasted bread.
Recipe for eggs benedict
This delicious and creamy dish can be made in many ways, and the exact main ingredients are Canadian bacon (similar to back bacon) and an English muffin.
We have created a Danish variant that consists of home-smoked bacon and regular white bread. It can be French bread, rolls, or similar, and it doesn’t have to be fresh. It can easily just be given a quick spin in the toaster/oven/pan.
Servings: persons
Eggs Benedict
This delicious and creamy dish is a sure hit at any brunch/breakfast/lunch table. It is the king of all egg dishes, and the creamy poached egg along with the rich and creamy Hollandaise Sauce pairs perfectly with crispy ham or bacon and toasted bread.
Ingredients
Sauce Hollandaise
- 1 pcs. Egg Yolk
- 85 gram Butter
- 30 gram Lemon Juice
- 2.5 gram Mustard Preferably Dijon
- Spices Salt, white pepper, and cayenne pepper
Poached egg
- 2 pcs. Egg
- 15 gram Vinegar Preferably vinegar
Sides
- 2 slices Bacon
- 2 slices Bread
Instructions
- You'll gain a lot by taking the eggs out of the fridge in advance so they reach room temperature for both the sauce and the poached eggs.
Poached Egg
- Bring a pot of water to a boil and crack the two eggs into separate small bowls/glasses.
- Add vinegar to the water and lower the heat slightly so the water only simmers.
- Create a small whirlpool in the water with a spoon and gently drop one egg into it.
- Do the same with the other egg afterwards.
- Let it simmer for 3-4 minutes, then take it out and trim it to look neat.
Hollandaise Sauce
- Melt the butter in a pot over low heat and let it cool slightly.
- Use a clean pot to whisk the egg yolk, lemon juice, and mustard over low heat.
- Whisk longer and harder than you'd expect. When it thickens slightly, add the melted butter slowly.
- Once the sauce is ready, season it with pepper, cayenne pepper, and salt.
- The sauce should be served immediately.
Assembly
- Crisp the two slices of bacon in a medium-hot pan without grease. Remove bacon from the pan and toast the bread on one side.
- Place the bread on a plate, pour a little sauce on the bread, add the bacon, a little more sauce, then the egg, more sauce, and top with various herbs. Try with dill, parsley, and finely chopped spring onions.