Go Back
–+ servings
Eggs Benedict auf goldbraun geröstetem Brioche mit Sauce Hollandaise und frischem Schnittlauch, dazu ein elegantes leicht beschlagenes Weißweinglas mit Pinot Gris

Eggs Benedict on Brioche with Hollandaise Sauce

Golden-brown toasted brioche, tender cooked ham, a perfectly poached egg with a runny yolk, and a velvety hollandaise sauce—Eggs Benedict is the king of Sunday brunch. Paired with a fruity Pinot Gris from Marlborough, this classic dish finds its ideal wine companion from New Zealand.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Brunch
Cuisine International
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Kleiner Topf für die Hollandaise
  • 1 Großer Topf zum Pochieren
  • 1 Schneidebrett
  • 1 Messer
  • 1 Schneebesen
  • 1 Schaumkelle
  • 1 Toaster oder Grillpfanne

Ingredients
  

  • 4 fresh eggs 2 for poaching, 3 egg yolks for the hollandaise
  • 4 Brioche slices
  • 4 Slices of cooked ham or Black Forest ham
  • 200 g Butter for the hollandaise sauce
  • 1 tablespoon of white wine vinegar
  • 1 tablespoon of fresh lemon juice
  • Salt white pepper
  • Cayenne pepper
  • Fresh chives for garnish
  • 1 tablespoon white wine vinegar for poaching

Instructions
 

PREPARATION:

  • Melt the butter slowly in a small saucepan and keep it warm.
  • Place the egg yolks, white wine vinegar, and a splash of water in a metal bowl.
  • Finely chop the chives.
  • Brioche-Scheiben bereithalten.

COOKING STEPS:

  • Place a metal bowl over a pot of simmering water – a double boiler.
  • Whisk the egg yolks until frothy and the mixture becomes creamy and thick.
  • Remove the pot from the stove.
  • Gradually stir in the clarified butter, a little at a time, while stirring constantly.
  • Stir in the lemon juice.
  • Season to taste with salt, white pepper, and cayenne pepper.
  • Keep the hollandaise sauce warm.
  • Bring a large pot of water and vinegar to a simmer—do not boil.
  • Stir the water in a circular motion with a spoon.
  • Crack open the egg and gently let it slide into the swirling water.
  • Poach for about 3 minutes until the egg white is set but the yolk is still runny.
  • Remove with a slotted spoon and let drain on paper towels.
  • Repeat the process for all the eggs.
  • Toast the brioche slices in a toaster or in a grill pan until golden brown.
  • Briefly heat the ham slices in a pan.

SERVE:

  • Place two slices of brioche on each preheated plate.
  • Place a slice of ham on each brioche.
  • Carefully place the poached egg on top.
  • Spoon a generous amount of hollandaise sauce over it.
  • Sprinkle with fresh chives.
  • Finish with a pinch of cayenne pepper.
  • Serve immediately.

BEILAGEN:

  • Mixed leaf salad with lemon-mustard dressing
  • Roasted cherry tomatoes with fresh basil
  • Freshly squeezed orange juice with mint

Nutrition

Calories: 680kcalCarbohydrates: 24gProtein: 38gFat: 48g
Keyword Brioche Brunch, Eggs Benedict Recipe, Pinot Gris Marlborough, poached egg, Sauce Hollandaise, Wine for Brunch, Wine Pairings for Brunch
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat