I’m a huge fan of Sunday brunch (a big, late breakfast or early lunch). Last weekend for the occasion, my boyfriend and I made eggs Benedict – a treat that’s super easy to make. Here’s our self-taught recipe:
2 English muffins (regular bread will also work)
4 slices ham
2 handfuls of raw spinach
2 tablespoons white vinegar
1 mix hollandaise sauce (available from Knorr for our Dutch readers)
Bring a large pot of water to a boil. Add 2 tablespoons vinegar. To poach eggs: carefully crack the eggs and drop into boiling water, one by one. Try to keep the yolk and white together as much as possible (though they will naturally separate a bit). Let the eggs boil for about 3 minutes.
While eggs are boiling, slice English muffins (or bread) and toast them. When ready, place on a plate and cover with a slice of ham and bunch of raw spinach. Meanwhile, make the hollandaise sauce mix according to packet (normally add a few hundred mL to the powdered mix. I spice it up with a splash of white wine, if I have some on hand).
When eggs are ready, carefully use a ladle to remove them one by one from boiling water. Put on a plate covered with paper towel, to soak up excess water. One gently patted dry, transfer the eggs to top the English muffins, ham and spinach. Pour hollandaise overtop, dividing amongst the 4 towers. Top with a sprinkle of salt and pepper.
Serves 2. Enjoy!
Text: Lydia Parafianowicz