Eggs Benedict

Eggs Benedict

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  • Preparation:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Boil the wine and vinegar in a pan with the onion. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
  2. Step 2

    Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Remove the bowl, season the sauce.
  3. Step 3

    Bring the water and vinegar to the boil in a wide-bottomed pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, leave to drain.
  4. Step 4

    Toast the bread on both sides in a frying pan without any oil. Place the ham and eggs on the slices of toast, drizzle the Hollandaise sauce over the top.