Eggs Benedict
Make this classic breakfast favourite at home. English muffins topped with poached eggs, spinach and ham in a creamy Hollandaise sauce. You can use ready-made muffins or try our own recipe.
This recipe is prepared with:
Ingredients
water, as needed
2 Tbsp white wine vinegar
1 tsp salt
4 eggs
For the sauce
165 g unsalted butter, cut into cubes, softened
35 g water
salt, to taste
pepper, to taste
10 g white wine vinegar
40 g egg yolks
To finish
1 Tbsp oil
150 g spinach
cooked ham, as needed, sliced
2 English muffins, sliced, toasted
Utensils
Instructions
STEP 1/4
Add water, white wine vinegar and salt into a saucepan.
Heat on a high heat until boiling.
Reduce the heat to simmer and quickly stir the water.
Crack one egg into a small bowl.
Carefully slide the egg into the middle of the saucepan.
Cook for about 5 minutes until the egg white is set.
Remove the egg and place on a paper towel to drain.
Repeat the same with the remaining eggs.
Tip: If your eggs keep separating, place them in an oiled, heatproof plastic wrap and twist to seal, then drop the parcels carefully into the water.
STEP 2/4
Fit the Whisk Tool.
Add butter into the Appliance bowl, fit the splashguard.
Heat for 3 minutes at 60ºC, speed Off, until melted.
Transfer the melted butter into a jug and set aside.
Add water, white wine vinegar, egg yolk, salt and pepper into the Appliance bowl.
Cook for 4 minutes at 72ºC, on speed 6, until smooth.
Tip: Start the machine on speed Min and gradually increase speed.
While the machine is running, add the melted butter back into the Appliance bowl.
Cook for 4 minutes at 72ºC, on speed 2, until thickened.
Transfer the sauce into a jug and set aside.
STEP 3/4
Clean the Appliance bowl and fit the Stir Tool.
Add oil into the Appliance bowl, fit the splashguard.
Heat for 1 minute at 120ºC, speed off.
Add spinach into the Appliance bowl.
Cook for 3 minutes at 120ºC, speed Min.
STEP 4/4
Place sliced, toasted English muffins onto serving plates.
Top with spinach, ham and egg.
Spoon some sauce on top.
Serve.
Eggs Benedict
Make this classic breakfast favourite at home. English muffins topped with poached eggs, spinach and ham in a creamy Hollandaise sauce. You can use ready-made muffins or try our own recipe.
Ingredients
water, as needed
2 Tbsp white wine vinegar
1 tsp salt
4 eggs
For the sauce
165 g unsalted butter, cut into cubes, softened
35 g water
salt, to taste
pepper, to taste
10 g white wine vinegar
40 g egg yolks
To finish
1 Tbsp oil
150 g spinach
cooked ham, as needed, sliced
2 English muffins, sliced, toasted
Utensils
Instructions
STEP 1/4
Add water, white wine vinegar and salt into a saucepan.
Heat on a high heat until boiling.
Reduce the heat to simmer and quickly stir the water.
Crack one egg into a small bowl.
Carefully slide the egg into the middle of the saucepan.
Cook for about 5 minutes until the egg white is set.
Remove the egg and place on a paper towel to drain.
Repeat the same with the remaining eggs.
Tip: If your eggs keep separating, place them in an oiled, heatproof plastic wrap and twist to seal, then drop the parcels carefully into the water.
STEP 2/4
Fit the Whisk Tool.
Add butter into the Appliance bowl, fit the splashguard.
Heat for 3 minutes at 60ºC, speed Off, until melted.
Transfer the melted butter into a jug and set aside.
Add water, white wine vinegar, egg yolk, salt and pepper into the Appliance bowl.
Cook for 4 minutes at 72ºC, on speed 6, until smooth.
Tip: Start the machine on speed Min and gradually increase speed.
While the machine is running, add the melted butter back into the Appliance bowl.
Cook for 4 minutes at 72ºC, on speed 2, until thickened.
Transfer the sauce into a jug and set aside.
STEP 3/4
Clean the Appliance bowl and fit the Stir Tool.
Add oil into the Appliance bowl, fit the splashguard.
Heat for 1 minute at 120ºC, speed off.
Add spinach into the Appliance bowl.
Cook for 3 minutes at 120ºC, speed Min.
STEP 4/4
Place sliced, toasted English muffins onto serving plates.
Top with spinach, ham and egg.
Spoon some sauce on top.
Serve.