Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Eggs Benedict
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 831
  • Fat about 67g
  • Carbohydrates about 26g
  • Protein about 29g
This is needed
This is needed for 2 people
Reduction
  • 1 dl white wine
  • 1 onions, finely chopped
  • 1 tbsp herbal vinegar
Hollandaise sauce
  • 2 egg yolk
  • salt and pepper to taste
  • 100 g butter, cold, cut into pieces
Poaching eggs
  • 1.5 litres water, boiling
  • 4 eggs
  • 1 dl herbal vinegar
Eggs Benedict
  • 4 slices butter toast
  • 80 g ham slices
View these products
And that's how it's done
And that's how it's done
Reduction
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.
Hollandaise sauce
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.
Poaching eggs
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.
Eggs Benedict
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.