Haute Eggs Benedict

Ingredients

While the original American Eggs Benedict is a delicious combination of poached eggs, Canadian bacon, English muffins, and hollandaise sauce, this haute cuisine version takes it to another level. The ingredients are carefully selected for their quality and flavor, and the presentation is meticulously crafted to create a visually stunning dish that is as pleasing to the eye as it is to the palate. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large organic eggs 4 large organic eggs
• 4 slices of prosciutto 4 slices of prosciutto
• 4 brioche buns 4 brioche buns
• 1 cup (240ml) clarified butter 1 cup (240ml) clarified butter
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 4 organic egg yolks 4 organic egg yolks
• 1/2 cup (120ml) melted unsalted butter 1/2 cup (120ml) melted unsalted butter
• Salt and pepper to taste Salt and pepper to taste
• Fresh chives, for garnish Fresh chives, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 35g (Saturated Fat: 18g)
• Carbohydrates: 15g (Sugars: 2g)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the brioche buns in half and lightly toast them in the oven until golden brown.
3. 3.
   In a large pot, bring water to a gentle simmer and add the white vinegar.
4. 4.
   Crack each egg into a separate small bowl or ramekin.
5. 5.
   Carefully slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks are still runny.
6. 6.
   Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain excess water.
7. 7.
   In a small saucepan, whisk together the lemon juice and egg yolks over low heat until the mixture thickens.
8. 8.
   Slowly drizzle in the melted butter while whisking continuously until a smooth hollandaise sauce forms.
9. 9.
   Season the hollandaise sauce with salt and pepper to taste.
10. 10.
    Place a slice of prosciutto on each toasted brioche bun.
11. 11.
    Carefully place a poached egg on top of each slice of prosciutto.
12. 12.
    Spoon the hollandaise sauce generously over each poached egg.
13. 13.
    Garnish with fresh chives.
14. 14.
    Serve immediately.

Treat your ingredients with care...

• Prosciutto — Choose a high-quality prosciutto with a delicate flavor to enhance the overall taste of the dish.
• Brioche buns — Opt for fresh, buttery brioche buns to add a touch of richness to the Eggs Benedict.
• Clarified butter — Clarified butter has a higher smoke point, making it ideal for cooking the eggs and creating a velvety hollandaise sauce.
• Organic eggs — Using organic eggs ensures a superior taste and quality, as well as supporting sustainable farming practices.
• Fresh chives — Finely chop the fresh chives just before garnishing to preserve their vibrant color and delicate onion-like flavor.

Tips & Tricks

• To achieve perfectly poached eggs, use fresh eggs and ensure the water is gently simmering, not boiling.
• For a twist, you can substitute the prosciutto with smoked salmon or sautéed mushrooms.
• If you prefer a lighter version, you can use Greek yogurt instead of hollandaise sauce.
• Experiment with different herbs and spices in the hollandaise sauce, such as tarragon or cayenne pepper, to add a unique flavor profile.
• Serve the Eggs Benedict with a side of mixed greens or roasted asparagus for a complete and balanced meal.

Serving advice

Serve the Haute Eggs Benedict on a warm plate to maintain the temperature of the dish. Accompany it with a side of fresh fruit or a mixed green salad to add a refreshing element to the rich flavors. Garnish with additional fresh chives for an elegant touch.

Presentation advice

Arrange the Eggs Benedict on the plate with the brioche bun as the base, topped with the prosciutto, poached egg, and hollandaise sauce. Drizzle a little extra hollandaise sauce around the plate for a decorative touch. Sprinkle some finely chopped chives over the dish to add a pop of color and freshness.