Benedictine eggs

Benedictine eggs

for 4 people

8 whole eggs
3 egg yolks
160 g butter
2 pieces of ham
8 slices of sandwich bread
1 lemon
1 bunch of tarragon
1 bunch of chervil
ground black pepper


To boil the eggs, begin by heating the vinegar water in a large saucepan or pot.
Be careful, the water should just boil, not boil, and above all, don’t add salt to the water.
After cooking for 3 minutes, remove the eggs with a skimmer and drain them on absorbent paper.
Then chop the herbs very finely.
Find a saucepan and add 3 tablespoons of vinegar, herbs and a teaspoon of ground black pepper.
Let the vinegar evaporate almost completely.
Then take your saucepan off the heat and add 2 tablespoons cold water and three egg yolks and beat very quickly.
Once this is done, put the pan back on very low heat and add the butter, whisking little by little.
(If your sauce falls apart, add some water).
You will have a creamy sauce.
Pour the sauce in a colander, add the juice of one lemon and keep aside.
Now put it in the oven and turn it on at 180°C.
Then toast slices of sandwich bread, and sandwich bread in one dish, with a slice of ham on each bread, a poached egg, and coat everything with sauce.
Bake for just 2 minutes and serve.
You can also sprinkle the top with herbs.
With Eggs Benedict Recipe, treat yourself… bon appetit!


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