A dish from New York ideal for a brunch Recipe: Eggs Benedict

Ingredients (for 4 people)

For the hollandaise sauce

4 egg yolks, 1 tablespoon fresh lemon juice, 125 ml of butter melted by cooking in a bowl (over low heat), salt and pepper, 1 dash of Tabasco sauce, 1 dash of Worcestershire sauce

For the eggs

3 tablespoons unsalted butter, 4 thick slices of brioche, 125 gr. of cooked ham, 75 ml white vinegar, 4 eggs, a spoonful of chives (optional) 

Preparation

Step 1. Prepare a water bath: Place a bowl over a saucepan with boiling water. The bowl shouldn’t directly touch the water (it only has to be heated with steam).

Step 2. In this bowl, add the egg yolks, lemon juice, Tabasco sauce and the Worcestershire.

Step 3. Whisk, season and gradually add the melted butter until a dense and consistent sauce is obtained.

Step 4. Add butter to a pan. When it is melted, pass the brioche slices back and forth. Then, place the slices into an oven-proof dish.

Step 5. In the same pan, heat the ham, flipping to warm both sides. Then, place it on the brioche slices.

Step 6. Making the poached eggs: In a saucepan, add water and bring to a boil. Then, lower the heat and add the eggs one by one (without shells) and let them cook. In about 3 minutes, they’ll be perfectly cooked. Remove each egg carefully with the help of a slotted spoon and place it on top of the brioche and cooked ham.

Step 7. Add the hollandaise sauce on top, covering the egg.

Step 8. Bake it in the oven at 200ºC for 3 minutes, just to brown the surface.

Step 9. Garnish with a little pepper, salt and chopped chives.

CHEF'S TIP. If the hollandaise sauce breaks, you can recover it, just add a little water and beat it again.