Bavarian Eggs Benedict

Ingredients

While the original American Eggs Benedict features Canadian bacon and English muffins, our Bavarian version replaces the bacon with thinly sliced Bavarian ham, and the English muffins with freshly baked pretzel rolls. These changes infuse the dish with the distinct flavors of Bavaria, adding a touch of authenticity to this beloved breakfast classic. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 pretzel rolls, sliced in half 4 pretzel rolls, sliced in half
• 8 thin slices of Bavarian ham 8 thin slices of Bavarian ham
• 4 large eggs 4 large eggs
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Fresh chives, chopped (for garnish) Fresh chives, chopped (for garnish)
• For the Hollandaise Sauce: For the Hollandaise Sauce:
• 3 large egg yolks 3 large egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 22g (1g sugar)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the pretzel rolls in half and place them on a baking sheet. Toast them in the oven for about 5 minutes until they are lightly golden.
3. 3.
   In a medium saucepan, bring water to a gentle simmer. Add the white vinegar.
4. 4.
   Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach the egg for about 3 minutes until the whites are set but the yolk is still runny. Remove the poached egg with a slotted spoon and set aside. Repeat with the remaining eggs.
5. 5.
   In a blender or food processor, combine the egg yolks and lemon juice. Blend until smooth.
6. 6.
   While the blender is running, slowly pour in the melted butter in a steady stream until the sauce thickens. Season with salt and pepper to taste.
7. 7.
   Place two slices of Bavarian ham on each toasted pretzel roll half. Top with a poached egg and drizzle with the hollandaise sauce.
8. 8.
   Garnish with freshly chopped chives and serve immediately.

Treat your ingredients with care...

• Pretzel rolls — Make sure to slice the rolls evenly to ensure even toasting.
• Bavarian ham — Choose a high-quality, thinly sliced Bavarian ham for the best flavor and texture.
• Hollandaise sauce — Be patient while pouring in the melted butter to avoid curdling the sauce.

Tips & Tricks

• To simplify the hollandaise sauce, you can use a blender or food processor instead of making it by hand.
• If you prefer a smoky flavor, you can lightly grill or pan-fry the Bavarian ham before assembling the dish.
• For a vegetarian option, you can substitute the Bavarian ham with grilled asparagus or sautéed mushrooms.
• Experiment with different herbs and spices in the hollandaise sauce, such as tarragon or paprika, to add extra flavor.
• Serve the Bavarian Eggs Benedict with a side of sautéed potatoes or a fresh green salad for a complete meal.

Serving advice

Serve the Bavarian Eggs Benedict hot and fresh. The combination of the creamy hollandaise sauce, perfectly poached eggs, and the unique flavors of Bavarian ham and pretzel rolls will delight your taste buds. Garnish with freshly chopped chives for a pop of color and added freshness.

Presentation advice

Arrange the Bavarian Eggs Benedict on a plate with the pretzel roll halves as the base, topped with the Bavarian ham, poached egg, and hollandaise sauce. Drizzle a little extra hollandaise sauce over the top for an elegant touch. Sprinkle with chopped chives for a vibrant presentation.