Eggs Benedict with Mint Hollandaise
A classic Eggs Benedict with a twist: silky hollandaise infused with fresh mint, served on a crispy rusk with Parma ham and a perfectly poached egg.
Wat erin gaat
- 2 egg yolks
- 1 spoon of water (Amsterdam water)
- 150 grams butter
- 1 lemon (squeeze)
- Salt and pepper to taste
- Hot paprika powder (to taste)
- Fresh mint (a handful, chopped)
- 1 egg (for poaching)
- 1 rusk
- 2 slices Parma ham
Hoe doe je het
- 01
Separate two egg yolks into a small metal bowl placed over a pot of simmering water.
- 02
Add one spoon of water to the egg yolks.
- 03
Add 150 grams of butter in parts, whisking until melted and smooth.
- 04
Squeeze lemon juice into the mixture.
- 05
Season with salt, pepper, and hot paprika powder to taste.
- 06
Add a handful of chopped fresh mint and stir to combine. Keep warm.
- 07
Poach an egg in simmering water until desired doneness.
- 08
Place a rusk on a plate. Top with two slices of Parma ham.
- 09
Carefully place the poached egg on top of the ham.
- 10
Spoon the mint hollandaise sauce over the egg and ham. Serve immediately.
“Now everyone can make Eggs Benedict..!”
Now everyone can make Eggs Benedict..! Crispy rusk, Parma ham, a perfectly poached egg and silky hollandaise made with butter and fresh mint. All organic. Naturally. #eggsbenedict #organicfood #realfood #brunchideas #foodreels #biologisch #koken #onderderookvanamsterdam
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