Eggs Benedict mit Hollandaise
Eggs Benedict mit Spinat & Speck
Ingredients · Servings 4
- 115 g Flour (Type 550)
- 2 tablespoons of flour for rolling out the dough
- 115 g spelt flour (type 630)
- 7 g dried yeast
- 2 pinches of sugar
- 150 ml warm water
- 30 g butter (room temperature)
- 2 pinches of salt
- 4 tablespoons corn germ or sunflower oil
- 1/2 tbsp corn germ or sunflower oil for oiling the hands
- 50 g semolina
- 4 fresh chicken eggs (size M)
- 2 tablespoons white table vinegar
- 1 liter of water (choose a pot size so that the water is about 8 cm high in the pot)
- Salt
- 2 eggs at 20 g
- 5 tablespoons dry white wine
- 1/2 EL Dijonsenf
- 2 pinches of salt
- 160 g melted butter (or 100 g butter plus 2 tbsp cream yogurt/50 g olive oil)
- 2 drops of Tabasco
- 1/2 tsp lemon juice, to taste
- 400 g spinach leaves
- 1 TL Butter
- Salt
- 4 slices of bacon
- Cookie cutter with an 8 cm diameter
Method · 2 h 15 min
- Mix the flours, make a well in the center. Add the dry yeast to the well, then add the sugar.
- Stir the yeast-sugar mixture with 4 tablespoons of warm water until smooth and let it rise in a warm place for 10-15 minutes.
- Add the remaining warm water, butter and salt to the dough and knead using the dough hooks of a hand mixer.
- Cover the dough and let it rise in a warm place for 30 minutes.
- Knead the (very sticky) dough well on a floured surface with oiled hands and roll it out into a 2 cm thick sheet.
- Cut out rounds using the cookie cutter (this makes 7 pieces; the remaining ones can be frozen, thawed, and toasted).
- Lightly coat the tops and bottoms of the muffin dough in semolina, pressing the semolina on firmly. Cover the muffins with a clean kitchen towel and let them rise briefly again.
- Heat 4 tablespoons of oil in a 28 cm (11-inch) non-stick frying pan over medium heat. Add the muffins, checking the temperature depending on your stovetop and reducing it slightly if necessary. Cover and toast the muffins for about 5 minutes until lightly golden, then turn them over and toast for another 5 minutes. A muffin is done when it sounds hollow when tapped.
- Cut 4 muffins in half and toast the cut surfaces in a pan.
- Crack the eggs one at a time and carefully slide them into separate cups, ensuring the yolks remain intact. Heat the water and vinegar until they just begin to simmer. If the water is too cold, the egg white will separate immediately. If the water is too hot, the egg white will set too quickly, and the yolk won't be able to cook properly.
- Stir the cooking water vigorously with a spoon to create a gentle whirlpool in the center. Carefully place one egg into the center of the whirlpool. The whirlpool will hold the egg white together and help it to coat the yolk more quickly.
- The egg will initially look a little ragged in the pot, but it will firm up over time. After 2–4 minutes (depending on the desired firmness), remove it with a slotted spoon, let it drain, and lightly salt it. Repeat with the remaining 3 eggs.
- Whisk egg yolks with white wine, mustard, and salt in a round bowl over a water bath until frothy. The temperature should not exceed 80 degrees Celsius (use a thermometer!).
- Remove the bowl from the water bath, then slowly pour the melted butter into the egg mixture, first drop by drop, then in a thin stream, stirring constantly (with a whisk or mixer) to ensure it thickens. Season with Tabasco and lemon juice.
- Wash the spinach. Melt butter in a pan, toss the spinach over medium heat until it wilts slightly. Season with salt. Drain in a colander, squeezing out any excess liquid if necessary.
- Fry 4 slices of bacon in a pan without oil until crispy.
- Place some spinach on the bottom half of each muffin, then top with a poached egg, a slice of bacon, and a drizzle of hollandaise sauce. Place the top half of the muffin on top. Serve immediately.
Eggs Benedict with spinach, ham, and hollandaise sauce is a true classic for special moments of culinary delight. Poached eggs, creamy hollandaise sauce, and flavorful ham meet crispy English muffins and tender spinach.
English muffins
115 g
Flour for rolling out the dough
115 g
Spelt flour (Type 630)
7 g
Zucker
150 ml
30 g
Corn germ or sunflower oil for oiling the hands
50 g
Poached eggs
fresh chicken eggs (size M)
2 THE
1 l
Water (choose a pot size so that the water is about 8 cm deep in the pot)
Hollandaise
5 THE
160 g
melted butter (or alternatively 100g butter plus 2 tbsp cream yogurt/50g olive oil)
Spinach
400 g
Recipe for
English muffins
Poached eggs
