These eggs benedictine come directly from New York for you.

We took them in n Balthazar, my favorite place to have brunch now that the Hotel Nomad has closed definitively missing one of those places that we will never forget and in which the crab eggs benedictine and the free-range chicken took a unique dimension.

But Balthazar eggs benedict without probably the most famous in all of Manhattan. The place is always full whatever time it is and of course you need reservation.

You can go and order them there or you can prepare them at home so that you are so rich.

The recipe is very easy and you just have to be patient so let's start now to succeed. You only need 10 minutes to succeed at the table.

For the hollandaise sauce

  • 5 egg yolks
  • a pinch of salt
  • 1 tablespoon of lemon juice
  • a little freshly ground black pepper
  • 1 teaspoon ground cayenne or ground spicy paprika
  • 45 ml of white wine
  • 125 g butter / which we have to clarify before)

For assembly

  • 3 eggs
  • 3 slices smoked salmon
  • 3 slices of avocado
  • 3 thin wheels of red onion
  • 3 slices of brioche bread
  • muna tablespoon of butter


In a saucepan we put the butter to heat until the top part of the foam rises. At that time we will have to remove it to leave only the fat without dairy. Book separately.

Put a saucepan with water to boil

In a bowl (larger than the saucepan that we have put with water to boil), put the yolks. lemon juice, spices and salt. Mix with rods until you get a very creamy and denser mixture than at the beginning.

At that time, we put the bowl on the saucepan with boiling water. It is important that the water does not touch the bowl since otherwise the yolks would curdle and we would have to start from scratch.

Without stopping to move with the rods, we let the mixture cook little by little. Add the clarified butter little by little to the mixture and always without stopping to beat with the rods. We will notice that it is when it has thickened and reached a texture similar to a light mayonnaise.

When we have it ready, we remove it from the heat, but we leave the bowl on the saucepan covering it so that it keeps the heat.

Now let's cook the eggs. For them, we boil a large saucepan with water. While boiling, we crack an egg over a small bowl. When it breaks to boil, add a tablespoon of white wine vinegar and move with a spoon around. We want to form a whirlpool of water in the center of the saucepan. When we have it,. add the egg in the center and without touching it again, let it cook for 3 minutes. It is important not to leave it any longer so that the yolk remains uncurded.

When they are ready we pass them to a plate with kitchen paper. In this way, the water left in the eggs will be absorbed.

Toast a slice of bread in a pan with a little butter. Place on top some leaves of green shoots, on them put the smoked salmon and finish with the hollandaise sauce.


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