Before we get down to the recipe let me share one thing with you. This is the very first time I made Eggs Benedict at home and it was the third time in my life that I actually ate it. So the first time I had them it was a huge disappointment and I couldn’t believe that so many people around the world are eating them with so much joy. Then I had another opportunity and they were a lot better than the first one but the bread was lousy and it was covered in sauce. So obviously I had to try it myself and I can tell you one thing: I love Eggs Benedict :) Continue reading to find out how we made it…
- 2 large BIO eggs
- 2 thick slices of fresh white bread
- 2 slices of ham
- 1 cup vinegar
- dried parsley
- Sauce Hollandaise (we didn’t do it ourself the first time!)
Ok as you might have found out we didn’t use homemade sauce hollandaise. After we discovered how simple it is we regretted not putting in the tiny bit of effort. Click here to find out how to make your own sauce hollandaise. For everything else you can just follow up on our recipe with these simple steps:
- Bring 1 l of water to a boil.
- Add the vinegar as soon as the water is boiling
- Crack the egg into a bowl. Try not to crack the egg yolk. One egg at a time.
- Lower the bowl with the egg into the boiling water
- Toast the bread and heat up the sauce hollandaise.
- As soon as the egg feels firm you can scoop them out.
- Assemble your breakfast: Butter the bread, add the ham, add the egg and finish with sauce hollandaise, salt, pepper and some dries parsley.
Make sure you don’t drown the food in sauce!