Eggs Benedict


Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
223 K 4.1/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: April 8th 2023
For 4 eggs, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 1 min.
Cooking: 3 min.
All in all: 1 hour 4 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Eggs Benedict
Prepare 200 g Hollandaise sauce.

Keep hot.

Stage 2 - 20 min.
Eggs Benedict
Prepare 4 Poacheds eggs.

Keep hot.

Stage 3 - 3 min.
Eggs Benedict
Remove crusts of 4 slices Sandwich bread.

Stage 4 - 5 min.
Eggs Benedict
Butter one side.

Stage 5 - 5 min.
Eggs Benedict
Cut 2 slices smoked ham in 2, to get slices about the same size as the toast.

Heat the plates.

Stage 6 - 1 min.
Eggs Benedict
Put ham slices in a hot frying pan, 30 seconds on each side (if you use regular ham instead of smoked, leave until ham is lightly fried).

Keep hot.

Stage 7 - 2 min.
Eggs Benedict
In the same pan, put the toast butter side down until well browned, then turn over and cook the other side for 1 minute.

If you are in a hurry, don't butter toast, just put in a toaster.

Stage 8 - 3 min.
Eggs Benedict
Put 1 slice of toast (or 2 if you are hungry) onto a hot plate, add a ham slice on top then a soft-boiled egg.

Stage 9 - 5 min.
Eggs Benedict
Cover with hollandaise sauce. If possible decorate with a parsley leaf, and serve immediately.
Remarks
Try to use not completely white bread, but whole-wheat instead, your toast and your eggs Benedict will be better. Even better is to make your own sandwich bread. Don't be afraid, it's quite easy.
Keeping: To eat right now.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe170 RDI=70 %680 RDI=60 %400 RDI=60 %2,060 RDI=100 %8,620 RDI: 100 %
Per 100 g30 RDI=10 %100 RDI=10 %60 RDI=9 %320 RDI=20 %1,330 RDI: 20 %
Per eggs40 RDI=20 %170 RDI=20 %100 RDI=20 %510 RDI=30 %2,160 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, egg, Sulfites
How much will it cost?
  • For 4 eggs : 3.30 €
  • Per eggs : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Belle-helene in a glass
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21th 2011254 K3.8 1 hour 50 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
October 16th 2011180 K5 35 min.
Two-olive ciabatta
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24th 2017116 K4.3 4 hours 15 min.
Clementine sorbet
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
December 24th 2018136 K4.3 2 hours 50 min.
Tartine du pêcheur
Tartine du pêcheur
This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
June 1st 201647 K4.7 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-05)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page