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Eggs Benedict with Béarnaise Sauce
A classic breakfast or brunch treat featuring perfectly poached eggs, tender fried cured pork, and a rich, velvety Béarnaise sauce. Crispy toasted bread provides the ideal base for this hearty combination, finished with a sprinkle of fresh chives.
📖 What is it
A classic breakfast or brunch treat featuring perfectly poached eggs, tender fried cured pork, and a rich, velvety Béarnaise sauce. Crispy toasted bread provides the ideal base for this hearty combination, finished with a sprinkle of fresh chives.
🛒 Ingredients
- ✓ 4 eggs
- ✓ 2 slices cured pork (about 100g each)
- ✓ 2 slices white bread, toasted
- ✓ 200ml water
- ✓ 1 tbsp white wine vinegar
- ✓ 1 bay leaf
- ✓ 2 cloves
- ✓ 5 black peppercorns
- ✓ Salt, to taste
- ✓ 30g butter
- ✓ 150ml Béarnaise sauce (store-bought or homemade)
- ✓ 1 tbsp finely chopped chives
📊 Nutritional Information
Eggs Benedict is a timeless favourite, celebrated for its harmony of silky poached eggs, savoury meat, and a luscious sauce. In this twist, cured pork takes the place of traditional ham, adding a lovely smoky depth. The Béarnaise sauce, with its delicate herb butter flavour, brings everything together beautifully – ideal for a leisurely breakfast or a relaxed weekend brunch.
👨🍳 Preparation
- 1
Bring the water to a gentle boil in a medium saucepan with the white wine vinegar, bay leaf, cloves and peppercorns. Once boiling, add a generous pinch of salt and let the spices infuse over a low heat for around 10 minutes. Then, remove the spices with a slotted spoon.
- 2
Meanwhile, halve the toasted bread slices and toast them until golden.
- 3
Cut the cured pork into slightly thicker slices. Heat the butter in a frying pan and briefly fry the pork on both sides until lightly browned.
- 4
Warm the Béarnaise sauce gently, stirring carefully to prevent it from boiling.
- 5
Crack each egg into a small cup. The spiced water should be just simmering. Gently slide the eggs into the water and use two spoons to carefully fold the egg whites around the yolks, helping them keep a neat shape. Poach for about 5 minutes until the whites are set but the yolks remain soft.
- 6
Place the toasted bread on plates, top with the fried cured pork, then the poached eggs. Generously spoon over the warm Béarnaise sauce.
- 7
Finish with a scattering of finely chopped chives and serve immediately.
💡 Tips and Variations
- •
For a richer take, try making your own Béarnaise sauce using fresh tarragon and quality butter for an extra depth of flavour.
- •
Use a small ladle or spoon to gently shape the egg whites around the yolks while poaching for perfectly formed eggs.
- •
The star of this dish is the combination of smoky cured pork and creamy Béarnaise – a truly hearty pairing.
- •
For a vegetarian option, swap the pork for sautéed mushrooms or smoked tofu.
- •
Alternatively, smoked salmon makes a lovely substitute, lending a delicate, maritime note.
- •
A splash of lemon juice in the Béarnaise brightens the sauce and lifts the herb flavours.
- •
For a quick vegan or gluten-free version, use vegan butter and prepare the sauce with plant-based mayonnaise and tarragon. Gluten-free toast works well too.
- •
The secret to this dish lies in the perfect balance between tender poached eggs, savoury cured pork, and silky sauce – making every mouthful a delight.
📦 Storage
Leftover Béarnaise sauce should be kept in the fridge and used within 1–2 days. Poached eggs are best enjoyed fresh and don’t keep well. The cured pork and toast can be stored separately in airtight containers in the fridge for up to 2 days.
🍷 Pairing
Eggs Benedict with Béarnaise sauce pairs beautifully with crisp, lively white wines. A dry Riesling from the Mosel or Rheingau, with its bright acidity and fruitiness, complements the creamy sauce perfectly. Alternatively, a Silvaner from Franconia offers subtle spice and freshness. For an international twist, an Italian Verdicchio or a French Burgundy Chardonnay, both elegant and balanced, make excellent matches.
Eggs Benedict with Béarnaise sauce is a timeless classic that brings together simple ingredients to create something truly special. The combination of delicately poached eggs, savoury cured pork, and fragrant sauce makes for a standout breakfast or brunch. With a few handy tips, you’ll master the technique and enjoy every delicious bite. Do give this recipe a go at home – it’s sure to impress your family and friends and become a firm favourite in your kitchen.
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