Eggs Benedict

Ingredients

• 4 or 8 slicescountry bread
• 1 tbsp (about 14 g)butter
• 8 thin slicesturkey ham or traditional ham
• 4extra-large eggs
• to tasteGourmet sea salt
• to tasteGourmet ground black pepper
• 10 tbsp (about 142 g)unsalted butter
• 3egg yolks
• 1 tbsp (15 ml)lemon juice
• 1/2 tsp (2.5 ml)Gourmet sea salt
• a pinchGourmet merquén

Instructions

1. 1

   Melt the butter

   Melt the butter in a small pan over a medium heat, or in the microwave.

2. 2

   Blend the yolks

   Put the egg yolks, lemon juice, merquén and sea salt in a blender. Blend for 30 seconds, or until the mixture is creamy and pale.

3. 3

   Add the butter

   With the blender on its lowest speed, gradually pour in the melted butter in a thin stream while blending. Taste and adjust with more lemon juice or salt if needed.

4. 4

   Keep sauce warm

   Transfer the hollandaise to a container and keep it somewhere warm, but not hot.

5. 5

   Toast the bread

   Toast the bread on both sides and spread with butter to taste.

6. 6

   Add the ham

   Place 2 slices of ham on each piece of toast.

7. 7

   Prepare the wraps

   Cut 4 squares of cling film, brush them with oil and place one inside a small glass with the oiled side facing upwards.

8. 8

   Wrap the eggs

   Crack an egg into each square of cling film. Gather the film around the egg, roll it tightly and tie it with a piece of string.

9. 9

   Cook the eggs

   Cook the wrapped eggs in boiling water for 4 to 5 minutes, or until the whites are set and the yolks are still runny.

10. 10

    Top the toast

    Carefully remove the eggs from the cling film and place one on the ham on each toast.

11. 11

    Serve with sauce

    Cover with hollandaise and serve straight away.

What is Eggs Benedict?

Eggs Benedict is an American brunch dish built around toasted bread, ham, poached eggs and hollandaise. Its appeal comes from the contrast of crisp toast, soft egg and rich, tangy sauce.

This version uses country bread and gives the hollandaise a hint of merquén, a Chilean chilli seasoning. Blending the yolks and streaming in melted butter makes the sauce quick to prepare.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 20g protein, 20g carbs, 35g fat.

The bread supplies most of the carbohydrates, while the butter in the hollandaise and on the toast accounts for much of the fat. Eggs and ham contribute protein, with the yolks and butter adding further richness. Balance the plate with tomatoes or a green salad, and note that the estimate varies with the bread quantity and ham choice.

Choosing the bread and ham

Bread: The recipe allows 4 or 8 slices, depending on how much bread you want per serving. Use sturdy country bread that can hold the toppings without turning soggy too quickly.

Ham: Two thin slices go on each toast. Turkey ham makes a milder topping, while traditional ham gives a more savoury flavour.

Getting the hollandaise right

Butter: Melt it before blending, then pour it in slowly with the blender on its lowest speed. A steady thin stream helps the yolks and butter combine into a creamy sauce.

Temperature: Keep the finished sauce warm, not hot. If it gets too hot, it may split; taste it before serving and adjust the lemon or salt as needed.

Cooking the eggs in cling film

Preparation: Brush the cling film with oil and position it in a small glass before cracking in an egg. Gather and tie the film securely so the egg stays enclosed during cooking.

Doneness: The stated cooking time is 4 to 5 minutes. Look for a set white with a still-runny yolk, then handle the hot parcels carefully as you unwrap them.

Building each serving

Toast: Butter the bread after toasting, then layer on the ham and cooked egg. The warm toast provides a firm base for the softer toppings.

Finish: Spoon hollandaise over the egg just before serving. The recipe is best served immediately, while the toast is warm and the yolk remains runny.

What to serve alongside

A simple green salad or sliced tomatoes can add freshness alongside the rich sauce and egg. For a larger brunch spread, serve with fresh fruit or extra toast.

If you are deciding between 4 and 8 slices, choose 4 for one slice per person or 8 for a more substantial bread base.

Recipe notes & tips

• Have the toast and ham ready before cooking the eggs so the servings can be assembled promptly.
• Pour the melted butter into the blender in a thin, steady stream.
• Keep the finished hollandaise warm rather than placing it over direct heat.
• Tie each cling-film parcel securely to help keep the egg enclosed.
• Use the 4-minute end of the cooking time for a runnier yolk, checking that the white is set.
• Serve the assembled toast straight away to preserve its texture.

Variations

• Turkey ham: Choose it for a milder flavour beneath the rich sauce.
• Traditional ham: Use it for a saltier, more savoury topping.
• More bread: Use 8 slices instead of 4 for a fuller toast base.
• Less merquén: Use just a small pinch for gentler chilli warmth.
• Extra lemon: Add a little more lemon juice to the hollandaise if you prefer a sharper sauce.

Common mistakes to avoid

• Pouring the butter too quickly: Add it in a thin stream while blending on the lowest speed.
• Overheating the sauce: Keep the hollandaise warm but not hot.
• Loose parcels: Gather the cling film tightly around each egg and tie it securely.
• Overcooking the eggs: Check them at 4 minutes and remove them when the white is set.
• Letting the toast sit: Assemble and serve promptly so the bread does not soften under the toppings.

How to store

Eggs Benedict is best eaten immediately, and the assembled toast does not keep its texture well. Refrigerate leftover hollandaise in a covered container and use within 2 days; warm it gently, stirring, rather than reheating it until hot.

Frequently asked questions