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Eggs Benedict with a twist

Eggs Benedict is the perfect breakfast treat. A combination of a buttery hollandaise sauce, runny egg-yolks, crispy bread, salty ham, and some fresh chives makes it the ideal hangover meal. A salad on the side can even alter it into a light and tasty lunch or dinner. This is my unique way of preparing eggs Benedict.

The ingredients for 2 people

  • 1 Brioche Bun
  • 4 eggs
  • 2 eggyolks
  • 100ml white wine
  • 1/2 diced onion
  • 1 clove of garlic
  • 2 bayleafs
  • 1 tsp coriander seeds
  • 1/2 tsp black pepper
  • 125g melted butter
  • salt
  • a few slices dry-cured ham (I used Jamón Serrano)
  • 1 tbs finely chopped chives

Add the wine, onion, garlic, bayleafs, coriander seeds and pepper into a small pot and cook it until it ‘s reduced down to 6 tablespoons of liquid. Put the 2 eggyolks in a tall container. Slowly add the still hot white wine reduction while you mix it with a blender. Now add the melted butter the same way. Stop blending when everything turned into a thick, glossy sauce. Season with a pinch of salt.

Cut the bun in half and roast them with a little butter in a pan until golden and crispy.

Boil a large pot of water and poach the four eggs for 3 to 4 minutes.

Now it’s time to build your eggs benedict. Drape a few slices of ham on the buns. Add two eggs on each bun and pour a little of your sauce hollandaise over it. Decorate with a little chopped chives.

You may choose to serve with more sauce on the side.

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