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Eggs Benedict

Eggs Benedict

Eggs Benedict - Photo by creosotepolarbear via Flickr
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Eggs Benedict

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  • Author: Brian Lambæk Hansen
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 4 eggs
  • 2 English muffins
  • 4 sound slices of quality cooked ham
  • 4 large slices tomato
  • A little vinegar
  • A little chopped parsley
  • Vinegar


  • 1/3 pound (150g) of clarified butter
  • 2 egg yolks
  • 1 tbsp. white wine vinegar
  • A little bit of freshly squeezed lemon juice
  • Salt and Pepper
  • Cayenne pepper


  1. Start by putting the water over for the poaching of eggs (with regular vinegar added)
  2. Then we proceed to the hollandaise: Whisk egg yolk with vinegar, lemon juice, salt and pepper
  3. Heat up in a water bath while constantly whipping
  4. When the mixture is foamy and become pale yellow, add the clarified butter little by little, while whipping constantly
  5. Season with a little cayenne pepper, salt, pepper and lemon.
  6. Keep warm in water bath.
  7. Place ham and tomatoes under the grill of the oven until the ham gets color
  8. Poach your eggs
  9. At the same time roast the halved English muffins


  1. Butter up the muffins
  2. Place ham, tomato and egg on top
  3. Finish with hollandaise and a little chopped parsley
  • Prep Time: 10 mins
  • Cook Time: 20 mins


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