A French classic: Eggs Benedict with delicious Hollandaise sauce.

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Eggs Benedict

3045 Min

Eat breakfast like a king: with this simple recipe for Eggs Benedict, poaching eggs will always be a success. To give the Hollandaise sauce a unique touch, it is refined with a dash of lemon and Tabasco.

Ingredients 4 Portions

  • 4 pcs.Eggs, fresh and organic
  • 4 pcs.Toast or brioche toast
  • 8 pcs.Ham slices, thinly sliced
  • 1 lWater
  • 200 mlVinegar
  • For the Hollandaise Sauce


  1. 1

    For the hollandaise sauce, melt the butter over medium-high heat.

  2. 2

    In a bowl over steam, mix the yolks with the Kotányi Sea Salt, lemon juice, a dash of Tabasco and the beef broth. Remove from the steam and slowly beat in the melted butter. Cover with a cloth.

  3. 3

    For the poached eggs, bring the water with the vinegar to a boil. Carefully break the eggs into a coffee cup.

  4. 4

    Using a whisk, stir the water in one direction to create a small whirlpool.

  5. 5

    Gently slide the eggs into the water. Cover the pot and let steep for 4 minutes at approx. 90 °C.

  6. 6

    Using a scoop with holes, remove poached eggs from the water and let drain on a tea towel.

  7. 7

    Toast the slices of toast, top with the ham and place the poached eggs on top. Finally, drizzle with the hollandaise sauce and sprinkle with a pinch of cayenne pepper.

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