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Eggs benedict
Also known as eggs benedictine · egg benedict · benedict eggs · poached eggs with hollandaise
Poached eggs mid-yolk-run over turkey rashers on a toasted muffin, hollandaise over everything. Rich on rich, cut by the muffin’s toast.
Typical serving
560 kcal
usually 440–710 kcal
 Protein | 26 g |
|---|---|
 Carbs | 33 g |
 Fat | 36 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- two pans on at once, and everything else ready before the eggs go in
Ingredients
Serves 2 · dimmer marks are storecupboard
- 4eggs — as fresh as you can find — old whites spread
- 2egg yolks
- 60gbutter
- 2muffins or soft rolls
- 60gsmoked turkey rashers
- 1 tbspwhite vinegar
- ½lemon
- 1 handfulchives and parsley
- to tastesalt
Method
7 steps
boil · 4mButter melted gently and left to stand off the heat until it is warm rather than hot. Hot butter is the usual reason a hollandaise breaks.
fold · 8mYolks and a teaspoon of water whisked over a pan of barely trembling water until they thicken and hold a ribbon, then the butter added a few drops at a time to begin with and in a thin stream once it has taken. If it does split, start again with a fresh yolk in a warm bowl and drip the broken sauce into that.
finish · 2mLemon and salt into the sauce, then the bowl set somewhere warm — not over heat, which scrambles it.
fry · 5mTurkey rashers crisped in a dry pan and kept warm. Muffins split and toasted in the same pan.
- boil · 5m
A wide pan of water with the vinegar in it, brought to the point where a few bubbles rise and no more. At a rolling boil the whites shred; this is the single thing that goes wrong.
- boil · 4m
Eggs cracked into a cup one at a time and slid in close to the surface, three minutes for a set white and a liquid yolk, then lifted out onto a cloth to drain.
- finish · 3m
Muffin, rashers, egg, a good spoonful of hollandaise over each, herbs on top. Built in that order and eaten immediately.
Worth knowing
Hollandaise is one of French cooking’s five mother sauces — butter held in suspension by egg yolk and patience alone.
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