Eggs Benedict on Toast Recipe


How do you like your eggs? Poached, scrambled or sunny sided-up?
I'd choose Eggs Benny over anything else. Feeling particularly adventurous that morning, I've decided to go big or go home. I was going to be slightly more ambitious and make poached eggs with hollandaise sauce for breakfast (though by the time I was done, it was considered as brunch.)

(serves 2)

- 4 large eggs
- 2 egg yolks
- 1 teaspoonful lemon juice
- 56g unsalted butter (for hollandaise) and 10g (for ham)
- Salt and pepper
- White vinegar
- 4 slices of ham
- Toast
- Romaine lettuce
- Italian herbs


1. In a stainless steel bowl, vigorously whisk the egg yolks and lemon juice till mixture is thickened. 

2. Using the double-boil method, place bowl over a pot/ saucepan with simmering water and whisk rapidly. (Note that the water should not touch the bottom of the bowl. The bowl is only getting heated from the steam.) 

3. Slowly pour in the melted butter and continue to whisk till smooth. Remove bowl from heat and add in salt, pepper and herbs to taste. If sauce gets too thick for your liking, you may add in a little warm water and whisk again. 

4. In a skillet, heat some butter and sauté ham for a few minutes. Toast bread and top it with ham and romaine lettuce.

5. Fill a small pot with water (till about 6-8cm depth), add a teaspoonful of vinegar and bring to a boil. Reduce heat till water in pot is barely simmering. Stir the water till a small whirlpool forms.

6. Crack an egg into a bowl and gently tip the bowl such that egg slides into the water, yolk-first. Repeat with the second egg. 

7. Ensure that the eggs do not stick to the bottom of the pot by continuing to stir gently to wrap yolk around the egg. When egg white starts to become opaque, gently remove them from the pot and place them in over the toast. 

8. Drizzle hollandaise sauce over it, garnish and serve.

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