Hungarian-style Eggs Benedict

Ingredients

The traditional hollandaise sauce has been adapted to include goulash, a popular Hungarian stew made with beef, onions, and paprika. The poached eggs are also seasoned with paprika for an extra kick of flavor. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 English muffins, split and toasted 4 English muffins, split and toasted
• 8 eggs 8 eggs
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon paprika 1 tablespoon paprika
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 45g (27g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Fill a large saucepan with water and bring to a boil. Reduce heat to a simmer and add white vinegar.
2. 2.
   Crack eggs into separate small bowls. Gently slide eggs into the simmering water and cook for 3-4 minutes or until the whites are set and the yolks are still runny.
3. 3.
   In a separate saucepan, whisk together melted butter and flour over medium heat until smooth. Gradually whisk in beef broth and heavy cream until well combined.
4. 4.
   Stir in paprika and season with salt and pepper to taste.
5. 5.
   Remove poached eggs from water with a slotted spoon and place on a paper towel to drain excess water.
6. 6.
   Place toasted English muffins on plates and top each half with a poached egg.
7. 7.
   Spoon goulash hollandaise sauce over the eggs and garnish with chopped parsley.

Treat your ingredients with care...

• Paprika — Use Hungarian sweet paprika for an authentic flavor.
• Beef broth — Use homemade beef broth for the best taste.
• English muffins — Toast the muffins until they are crispy to prevent them from getting soggy.

Tips & Tricks

• Use a slotted spoon to remove excess water from the poached eggs before placing them on the English muffins.
• If the hollandaise sauce is too thick, add a little more beef broth or heavy cream to thin it out.
• For a spicier version, use hot paprika instead of sweet paprika.

Serving advice

Serve hot with a side of roasted potatoes or sautéed mushrooms.

Presentation advice

Arrange the English muffins on a large platter and spoon the goulash hollandaise sauce over the top. Garnish with chopped parsley and serve immediately.