breakfast · everyday
Eggs Benedict with béarnaise
Poached eggs and smoked ham on toasted brioche, finished with a tarragon-shallot béarnaise instead of hollandaise for a sharper, more aromatic sauce.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the shallot, wine, vinegar, pepper and tarragon stems until reduced to about 2 tbsp. Remove the stems and cool slightly.
-
2
Whisk the reduction with 3 yolks over a pan of barely simmering water until thick and pale. Off the heat, slowly whisk in the warm butter. Add the chopped tarragon, salt and a little lemon. Keep warm.
-
3
Bring a wide pan of water to a gentle simmer with the vinegar. Poach the eggs 3 minutes and drain.
-
4
Warm the ham in a pan.
-
5
Stack brioche, ham and egg and spoon over the béarnaise.
