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Dylan Fernando
By Dylan Fernando

Eggs Benedict

16 steps
Prep:10minCook:20min
English muffin. Parma ham. Poached egg. Hollandaise sauce. What's not to like?
Updated at: Thu, 17 Aug 2023 08:02:25 GMT

Nutrition balance score

Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
9
Low

Nutrition per serving

Calories728.6 kcal (36%)
Total Fat69.1 g (99%)
Carbs16.2 g (6%)
Sugars1.2 g (1%)
Protein15.2 g (30%)
Sodium910.4 mg (46%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Hollandaise

Step 1
Dice the butter into cubes, so we can slowly add it to our egg mixture. No need to melt it, as the cold butter will help us prevent the yolks from scrambling.
Dice the butter into cubes, so we can slowly add it to our egg mixture. No need to melt it, as the cold butter will help us prevent the yolks from scrambling.
KnifeKnife
unsalted butterunsalted butter125g
Step 2
Cut the lemon, ready to squeeze directly into the mix. Or use a squeezer/reamer, to extract the lemon juice into a bowl.
Cut the lemon, ready to squeeze directly into the mix. Or use a squeezer/reamer, to extract the lemon juice into a bowl.
KnifeKnife
lemonlemon1
Step 3
If you haven't already, seperate the whites from the egg yolk. Do your best to make sure there aren't any whites with the yolks.
If you haven't already, seperate the whites from the egg yolk. Do your best to make sure there aren't any whites with the yolks.
BowlBowl
egg yolksegg yolks2
bowlbowl
Step 4
Add water to a saucepan, and bring to a simmer. Do not overfill, as we are going to be resting our bowl inside, to create a "Rolling boil or Double boil".
Add water to a saucepan, and bring to a simmer. Do not overfill, as we are going to be resting our bowl inside, to create a "Rolling boil or Double boil".
Double BoilerDouble Boiler
Sauce PanSauce Pan
Step 5
Add the yolks and white wine vinegar to the bowl, and rest on top of the saucepan. Keep whisking. Don't stop whisking. Tip: If you feel there is too much heat, remove the saucepan and turn down the heat. Keep mixing, until you are ready to return the saucepan to the heat.
Add the yolks and white wine vinegar to the bowl, and rest on top of the saucepan. Keep whisking. Don't stop whisking. Tip: If you feel there is too much heat, remove the saucepan and turn down the heat. Keep mixing, until you are ready to return the saucepan to the heat.
BowlBowl
egg yolksegg yolks2
white wine vinegarwhite wine vinegar½ tsp
Step 6
Slowly add the butter, a few cubes at a time, so it can melt and mix with the yolk. Once the butter has melted and mixed, repeat the process until all of your butter has merged with the yolk.
Slowly add the butter, a few cubes at a time, so it can melt and mix with the yolk. Once the butter has melted and mixed, repeat the process until all of your butter has merged with the yolk.
WhiskWhisk
Double BoilerDouble Boiler
unsalted butterunsalted butter125g
Step 7
After a few minutes, once the mixture has warmed and thickened, remove the bowl from the saucepan. Squeeze the lemon, and add a pinch of salt.
After a few minutes, once the mixture has warmed and thickened, remove the bowl from the saucepan. Squeeze the lemon, and add a pinch of salt.
BowlBowl
WhiskWhisk
lemonlemon1
saltsalt
Step 8
Your delicious hollandaise sauce should now be ready to serve. Adjust seasoning to your liking. Enjoy! Tips: If you want to keep it warm, place the bowl back onto the warm saucepan, with the heat off. If you find that the sauce is too thick, you can add water or more lemon juice. If you think the sauce is too thin, then wait, as it will thicken as it cools, or you can put it back on the heat and stir for a few more minutes.
SpoonSpoon

Poached Eggs

Step 9
Add water to a saucepan, bring to a gentle simmer. Add a tablespoon of white rice vinegar.
Add water to a saucepan, bring to a gentle simmer. Add a tablespoon of white rice vinegar.
Sauce PanSauce Pan
white wine vinegarwhite wine vinegar1 tsp
Step 10
Crack your first egg into a cup or a small bowl. Stir the simmering water to create a whirlpool. Gently add your egg to the centre. Wait 20-30 seconds before repeating the process with your second egg.
Crack your first egg into a cup or a small bowl. Stir the simmering water to create a whirlpool. Gently add your egg to the centre. Wait 20-30 seconds before repeating the process with your second egg.
Slotted SpoonSlotted Spoon
eggseggs2
Step 11
Cook for 3-4 minutes, or until the white has set. Remove from the pot, and place onto paper towel to drain excess water.
Tip: If you’re preparing a large quantity of poached eggs, you can keep them in a warm bowl of water, until ready to dry & serve.
Cook for 3-4 minutes, or until the white has set. Remove from the pot, and place onto paper towel to drain excess water. Tip: If you’re preparing a large quantity of poached eggs, you can keep them in a warm bowl of water, until ready to dry & serve.
Slotted SpoonSlotted Spoon
Paper TowelPaper Towel

Meanwhile...

Step 12
Place a saucepan on medium heat, add a splash of olive oil. When the pan is heated, add the prosciutto (parma ham). Cook for a few minutes on each side, or until crispy. Remove from pan and place on a paper towel to remove excess grease.
Sauce PanSauce Pan
Paper TowelPaper Towel
prosciuttoprosciutto2 slices
olive oilolive oil
Step 13
Halve the English muffin, and place middle-side down into the same frying pan you used to cook the Parma ham (to soak up all of the delicious flavour). Cook until toasted and warm.
Frying PanFrying Pan
english muffinenglish muffin

Assemble

Step 14
Place the muffin onto a plate. Apply butter/spread if desired.
PlatePlate
Step 15
Add the Parma ham, poached egg, and spoon the hollandaise over the egg.
Step 16
Add your desired toppings & enjoy!
Add your desired toppings & enjoy!
saltsalt
ground pepperground pepper
chilli flakeschilli flakes
chiveschives