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Recipe: Eggs Benedict

Eggs Benedict Recipe
Courtesy of Ricardo
Serves: 4-6 servings


Hollandaise sauce

3 tablespoons (45 ml) water
1 tablespoon (15 ml) white wine vinegar
3 egg yolks
3/4 cup (180 ml) unsalted butter , melted
salt and pepper

poached eggs
1 tablespoon (15 ml) White wine vinegar
8 eggs

½ lb spinach , chopped
2 tablespoons butter
3 garlic cloves , minced
1 lemon (optional)
4 English muffins, cut in half
1 tablespoon chives, only the stems finely chopped


Hollandaise sauce

  1. In a bowl ready for a double boiler, off the heat, mix the water, white wine vinegar and egg yolks. Place over boiling water and whisk until thick and frothy. Do not overcook the mixture so as not to stir the yolks.
  2. Remove the container from the water bath. Off the heat, drizzle in the melted butter, whisking constantly. Spice with salt and pepper. Cover with a plate or beeswax wrap directly on the surface of the sauce. Stay warm.

poached eggs

  1. In a pot of boiling salted water, pour the white vinegar. Break the eggs into small molds. Slowly pour them into the boiling water 2 eggs at a time.
  2. Poach for 2 to 3 minutes. Normally the yolk should be runny and the white cooked, but still shaky. Drain the eggs on a plate lined with paper towels. Repeat with the remaining eggs.


  1. In a skillet, heat the butter. Sauté the spinach for a couple of minutes. Add the garlic and sauté for a couple more minutes. Season with salt and pepper. Add lemon to taste.
  2. Toast the english muffins.
  3. To serve, spread a little hollandaise sauce over each English muffin half. Cover with spinach and a poached egg. Drizzle with the remaining sauce. Sprinkle the chives on top.