Eggs Benedict mit Spinat
Creamy hollandaise sauce, perfectly poached eggs, and tender spinach make this Eggs Benedict with ham a true culinary classic. Served on crispy toast, it's ideal for a special brunch or a relaxed weekend breakfast.
Ingredients · Servings 4
- 2 tablespoons white wine vinegar
- 3 egg yolks
- 125 g soft butter
- Salt
- Cayenne pepper
- Juice of 1/2 a lemon
- 4 eggs (size L)
- 50 g fresh spinach leaves
- freshly ground black pepper
- freshly grated nutmeg
- 1-2 tablespoons olive oil
- 2 toasties (alternatively 4 slices of toast bread)
- 8 slices of cooked ham
Method · 45 min
- For the hollandaise sauce, put the vinegar, 2 tablespoons of water, and the egg yolks into a mixing bowl and whisk over a gently simmering water bath until you have a thick, foamy mixture.
- Remove the bowl from the water bath and gradually whisk the softened butter into the egg yolk foam. Season the hollandaise to taste with salt, cayenne pepper, and a little lemon juice.
- Heat plenty of water with a little salt in a pot to about 80 degrees Celsius. Carefully crack the eggs, slide them one at a time into the simmering water, and poach for 5 minutes. Carefully remove with a slotted spoon, let them drain, and trim off any stray egg whites.
- Clean and wash the spinach. Briefly sauté the spinach in hot oil in a small saucepan until it wilts. Season with salt, pepper, and a little nutmeg.
- Cut the toasties in half and toast them. On each half, first spread some steamed spinach, then two slices of ham and one poached egg. Generously spoon hollandaise sauce over the top and sprinkle with chopped parsley before serving.
White wine vinegar
egg yolks
- 125 g
Eggs (size L)
- 50 g
olive oil
Toasties (alternatively 4 slices of toast bread)
Recipe for
persons
Clean and wash the spinach. Briefly sauté the spinach in hot oil in a small saucepan until it wilts.
Season with salt, pepper and a little nutmeg.
