Eggs Benedict on brioche is the brunch dream: buttery toasted brioche, savory ham, fresh vegetables and sunny-side-up eggs, all draped in silky homemade hollandaise. If you love egg breakfasts, you will also enjoy our Baked Veggie Egg Nests on Toast and Healthy Egg Salad Sandwich.
Ingredients
- 2 brioche buns
- 2-3 eggs
- Ham
- Cucumber
- Tomato
For the hollandaise:
- 35 g (2 1/2 tbsp) butter
- 2 egg yolks
- Pinch each of salt, pepper, nutmeg
- 1 tsp lemon juice
Instructions
- Separate whites from yolks for the sauce, slice the vegetables, and fry the eggs sunny-side up.
- In a double boiler whisk the yolks until slightly thickened, add the cool melted butter, then, stirring constantly, the lemon juice. Once thickened, take off the heat and add the spices.
- Toast the brioche, layer with vegetables, ham, and fried eggs, and pour over the sauce.
Tips
- Keep the double boiler heat gentle so the yolks thicken without scrambling.
- Use cool, not hot, melted butter and whisk constantly for a smooth, glossy hollandaise.
- For more brunch inspiration, browse Allrecipes, and for egg-cooking guidance visit Serious Eats.
Nutrition: per 100 g: 182.9 kcal, protein 11.7 g, fat 12 g, carbs 5.9 g.