Benedictine Eggs

For the Benedictine eggs, first separate 2 eggs for the hollandaise sauce, put the egg yolks in a tall container. Melt 200 g butter slowly and skim off the resulting egg white (= clarify).

Mix the yolks with mustard, salt and pepper with a hand blender until foamy, stir in white wine and lemon juice and slowly add the clarified butter to the yolks while blending constantly. A nice, homogeneous sauce should result.

In the oven, preheat the grill.

Bring a pot with about 10 cm of water to a boil.

Prepare the remaining 4 eggs for poaching: To do this, brush a piece of plastic wrap thinly with oil, place it over a cup to create a well, gently crack an egg into it, and twist the wrap closed like a sugar lump and knot it. Reduce the heat of the water so that it no longer boils, put in the eggs and let them steep for 2-3 minutes. Lift out and carefully peel off the foil.

Drain the washed lettuce well. Finely dice the small onion. Sauté with butter in a hot pan for about 2-3 minutes. Season with salt, pepper and nutmeg. Divide the Vogerlalat into 4 portions.

Pour a little hollandaise sauce over each poached egg and bake briefly in the preheated oven until a nice color is achieved.

Cut the ham into very fine strips. Arrange each egg and hollandaise sauce nicely on the vogerl salad. Garnish with the ham strips and serve the Benedictine eggs.

Preparation Tip:

Benedictine eggs make an excellent appetizer for an Easter menu.

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