Cooking mode
Eggs Benedict with Basil Pesto Hollandaise
25 min3 servingsMedium
Ingredients
- 3 kusyEnglish muffins
- 3 kusyEggs, yolks separated for the sauce
- 3 kusyEggs for poaching
- 90 gButter
- 12 gFresh basil
- 8 gParmesan, finely grated
- 4 gPine nuts
- 1 gGarlic
- 10 mlOlive oil
- 15 mlLemon juice
- 15 mlHot water
- 90 gBaby spinach
- 120 gSlices of cooked ham
- 1500 mlWater for poaching
- 15 mlVinegar for poaching
- 3 gSalt
- 0.5 gGround black pepper
Instructions
- 1
Make the pesto
Blend the basil, Parmesan, pine nuts, garlic, and olive oil into a thick paste. Split the muffins in half and toast them cut-side down in a dry pan for 2–3 minutes, until golden. Set aside.
- 2
Warm the ham and spinach
Briefly warm the ham slices in a pan, for about 1 minute on each side. Remove them and add the spinach to the same pan. Stir for 1–2 minutes, until wilted but still bright green. Divide the spinach among the toasted muffins and add the ham.
- 3
Whisk the pesto hollandaise
Melt the butter and keep it warm, but not boiling. Whisk the egg yolks, lemon juice, and hot water in a heatproof bowl over gently simmering water, making sure the bottom of the bowl does not touch the water. When the mixture thickens and reaches 71 °C, remove the bowl from the heat. Slowly pour in the butter while whisking continuously. Stir in the prepared pesto, 1 g of salt, and the black pepper. Keep the sauce warm.
- 4
Poach the eggs
In a wide pot, heat the water with the vinegar to 85–90 °C. The water should ripple gently and must not boil vigorously. Crack each egg into a small cup and carefully slip it into the water. Poach for 5–6 minutes, until the white is completely opaque and the yolk is firm. Remove the eggs with a slotted spoon and let them drain.
- 5
Finish and serve
Place one poached egg on each muffin with spinach and ham. Stir the sauce once more and spoon it over the top. Divide the remaining 2 g of salt among the eggs and serve immediately, while the muffins are warm and the sauce is smooth.