# Eggs Benedict

This is a recipe for Eggs Benedict made with homemade hollandaise, poached eggs, prosciutto cotto and sourdough rolls.

- Servings: 1 servings
- Cuisine: Italian
- Category: Breakfast
- Language: en

## Ingredients

- 225 grams butter
- 2 eggs
- 3 egg yolks
- 1.5 tablespoons lemon juice
- 1 tablespoon cold water
- 0.5 tablespoon tarragon vinegar
- salt
- fresh pepper
- cayenne pepper
- 2 sourdough rolls
- 2 stacks prosciutto cotto

## Instructions

1. Melt about 225 grams of butter for the hollandaise sauce.
2. Crack two eggs for poaching and set aside.
3. Separate three egg yolks for the hollandaise sauce into a bowl.
4. Add one tablespoon of lemon juice, one tablespoon of cold water, and half a tablespoon of tarragon vinegar to the egg yolks.
5. Place the bowl with the egg yolk mixture over a pot with a very little amount of simmering water, ensuring the water is not touching the bowl.
6. Whisk the mixture until it forms a nice cream that can coat the back of a spoon.
7. Slowly incorporate the melted butter into the egg yolk mixture, a little bit at a time, while continuously whisking.
8. Add a pinch of salt, fresh pepper, and cayenne pepper to the hollandaise sauce.
9. Squeeze half a lemon into the hollandaise and whisk it in.
10. Prepare a pot of nearly boiling water for poaching eggs, adding some salt and red wine vinegar.
11. Gently place the two eggs into the simmering water, swirling the pot to help keep them together and prevent them from sticking to the bottom. Poach for 2.5 to 3 minutes.
12. Slice two sourdough rolls in half.
13. Butter a pan and place the sourdough rolls cut-side down to warm them up.
14. Skim the poached eggs from the water.
15. Season the poached eggs with salt and pepper immediately.
16. Place the warmed sourdough rolls on a plate.
17. Cook the prosciutto cotto in the pan until warmed through and slightly crispy.
18. Place the cooked prosciutto cotto on top of the sourdough rolls.
19. Place a poached egg on each roll.
20. Spoon a generous amount of homemade hollandaise sauce over each egg.
21. Add extra fresh pepper on top for serving.

## Equipment

- knife
- pot
- stove
- whisk
- bowl
- pan
- spoon

## Tips

- When making hollandaise, ensure the water in the double boiler is not at a rolling boil; you just want steam, and the water should not touch the pot.
- When poaching eggs, add a bit of vinegar to the water to help keep the egg together. Swirling the pot also helps prevent the eggs from hitting the bottom.
- Season the poached eggs immediately after taking them out of the water.

## Source

- Original video: https://youtube.com/shorts/IdJYTQjG8D4?si=ZZ2EmlwFRnEG1Vx3
- Recipe page: https://www.cliprecipe.com/recipe/e7eea6e3-a046-41f3-9e5b-3caecff32b35
- Extracted: 2025-09-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt