Eggs Benedict with Poached Eggs
recipe

A delicious and elegant brunch dish that brings joy to your morning. Preparation time is about 30 minutes. Serves 4.
Ingredients:
- 4 eggs
- 4 slices of bread
- 200 g smoked salmon or ham (optional)
- 1 tablespoon vinegar (e.g., white wine vinegar)
- Salt and pepper to taste
For the Hollandaise Sauce:
- 3 egg yolks
- 100 g butter
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
1. Prepare the Hollandaise Sauce:
- Melt the butter over low heat.
- Whisk the egg yolks in a bowl until frothy.
- Slowly add the melted butter to the egg yolks while whisking continuously.
- Add lemon juice and season with salt and pepper. Keep the sauce warm.
2. Poach the Eggs:
- Bring a large pot of water to a boil and add the vinegar.
- Crack an egg gently into a bowl and slowly pour it into the boiling water.
- Cook the egg for 3-4 minutes until the white is set but the yolk is still soft.
- Remove the egg with a slotted spoon and place it on paper towel to drain.
3. Toast the Bread:
- Toast the slices of bread until golden brown.
4. Assemble the Dish:
- Place a slice of toast on a plate, add smoked salmon or ham on top, followed by the poached egg, and finally drizzle with Hollandaise sauce.
5. Season:
- Sprinkle salt and pepper over the assembled dish.
6. Serve Immediately:
- Enjoy your delicious poached eggs and Eggs Benedict while warm.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 20 g
- Carbohydrates: 30 g
- Fat: 18 g

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