Eggs Benedict – Cocktail 2.0

Ingredients for 2 servings:

• 4 eggs
• 80 g butter
• 2 tbsp water
• 2 ml lemon juice
• 20 g Serrano ham
• 1 slice(s) whole-grain toast
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

“Eggs are good for Mom if Dad eats them”… something that was invented back in the Waldorf Astoria in New York and has now become a classic breakfast dish is now undergoing a 2.0 fine-tuning. Serrano ham instead of Canadian bacon, whole-wheat toast instead of an English muffin, and yet an attractive eye-catcher on any breakfast table and buffet. Classic yet innovative. The Serrano ham is baked crispy on a rack at 180°C. Two eggs are boiled in boiling water for 6-7 minutes and then refreshed with cold water. The eggs are then carefully shelled and CAREFULLY pressed into the cubes. The butter is melted in the microwave at a low temperature so that the whey separates from the clarified butter without splashing, otherwise it makes a huge mess and you’ll be busy cleaning the microwave for a solid 10 minutes (believe me, I know). You can use the boiling water from the eggs for the bain-marie, which you’ll need later. In a bowl over the bain-marie, combine the yolk of the third egg with the lemon juice, a little salt, and the water, and whisk until the liquid becomes foamy and creamy (this shouldn’t take too long). It’s important to stir the liquid quickly and constantly, otherwise the yolk will curdle, and you’ll end up with subpar scrambled eggs. As soon as the sauce has become creamier, remove the bowl (or pot) from the bain-marie and stir in the melted clarified butter (not the whey) in teaspoon-sized amounts. Constant stirring is also important here! Finally, season with salt and pepper. Now pour some of the sauce into the polished Burgundy glass. Be careful not to smear the edges, or it’ll all be ruined! Now it’s time to add the Serrano ham; crumble it a little and place it on top of the sauce. Remove the diced eggs from the molds and carefully place them (preferably with tongs) into the glass. You can also reserve one or two strips of crispy Serrano ham as a garnish. A slice of whole-grain toast serves the same purpose: cut it out with a round cutter, cut it into slices, and place it on the rim of the glass. Then, a little sauce with a few ham slivers is added to the eggs, and the tuned GT of the breakfast classic is ready.