French
Eggs benedict with mint hollandaise
A quick Eggs Benedict with a crispy rusk base, Parma ham, poached egg, and a silky mint hollandaise made with butter and fresh mint.
25 minYellow FriendQuality Control
What you need
2
peopleHow Maurice does it
simmerpoach
- 1
Separate two egg yolks into a small metal bowl set over a pot of simmering water.
- 2
Add 1 tablespoon of water to the yolks and whisk.
- 3
Add the butter in parts, whisking continuously until melted and the sauce is smooth and silky.
- 4
Squeeze in the lemon juice, then season with salt, pepper, and hot paprika powder.
- 5
Stir in the chopped fresh mint.
- 6
Poach the two eggs in simmering water until the whites are set and the yolks are runny.
- 7
Place a rusk on a plate, top with two slices of Parma ham, then a poached egg.
- 8
Spoon the mint hollandaise over the egg and serve immediately.
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