Eggs Benedict on sourdough with maple syrup hollandaise
Lightly toasted sourdough bread, crispy bacon, a poached egg with a runny yolk and a silky hollandaise with a subtle hint of maple syrup. For a breakfast that is worth the time it takes.
Classic method
Ingredients
- For the eggs and bread
- 6 fresh eggs
- 6 slices sourdough bread (approx. 360 g)
- 12 slices bacon (approx. 120 g)
- 1 tbsp white vinegar, for the poaching water
- freshly ground black pepper, to taste
- For the maple syrup hollandaise
- 175 g unsalted butter, diced
- 4 egg yolks
- 20 g lemon juice
- 10 g water
- 30 g maple syrup (adjusted amount)
- ½ tsp salt, then to taste
- 1 pinch of black pepper
What do you need to buy?
Quantities are added up. Tick only the items you're missing.
How to make it
- Fry the bacon in a frying pan, without oil, until crispy. Lightly toast the sourdough slices.
- Melt the butter over a low heat without letting it brown. Put the egg yolks, water, lemon juice and maple syrup into a heatproof bowl.
- Set the bowl over a saucepan of hot water, without letting it touch the water. Whisk constantly until the mixture starts to thicken.
- Gradually pour in the melted butter in a thin stream, whisking all the time, until the sauce is smooth and creamy. Add the salt and pepper. Lift the bowl off the steam if it gets too hot.
- In a separate saucepan, heat the water with the vinegar until it is just below boiling, without letting it bubble hard. Crack each egg into a small cup and gently slide it into the water. Poach for 3–4 minutes, until the white is set.
- Lift the eggs out with a slotted spoon. Top each slice of bread with two slices of bacon, a poached egg and some maple syrup hollandaise. Sprinkle with pepper and serve straight away.
Thermomix adaptation TM6
Use the same ingredients. The sauce is made in the TM6 mixing bowl; the bacon and poached eggs are cooked separately.
Ingredients
- For the eggs and bread
- 6 fresh eggs
- 6 slices sourdough bread (approx. 360 g)
- 12 slices bacon (approx. 120 g)
- 1 tbsp white vinegar, for the poaching water
- freshly ground black pepper, to taste
- For the maple syrup hollandaise
- 175 g unsalted butter, diced
- 4 egg yolks
- 20 g lemon juice
- 10 g water
- 30 g maple syrup (adjusted amount)
- ½ tsp salt, then to taste
- 1 pinch of black pepper
How to make it
- Put the diced butter, egg yolks, lemon juice, water, maple syrup, salt and pepper into the clean TM6 mixing bowl.
- Cook 8 min / 70°C / speed 3.5. Check the emulsion. If the sauce is too thick, add 1–2 teaspoons of warm water and mix 10 sec / speed 3. This is an adapted method for the sauce, not a step copied from Cookidoo.
- While the sauce is cooking, fry the bacon in a frying pan, without oil. Toast the bread slices.
- Heat water with vinegar in a saucepan, without letting it bubble hard. Poach the eggs separately for 3–4 minutes; in this version too, the eggs are poached the classic way.
- Top each slice of bread with bacon and a poached egg, then pour over the maple syrup hollandaise. Serve straight away.
Estimated nutritional values*
Per serving: Per serving, out of 6, for the approximate quantities above.
- Energy
- approx. 560 kcal
- Protein
- approx. 17 g
- Carbohydrates
- approx. 34 g
- Fat
- approx. 41 g
Estimates calculated for the ingredients listed, not values taken from Cookidoo. They can vary a lot with the bread, the bacon and the size of the eggs.
Frequently asked questions
When do I add the maple syrup?
Together with the other hollandaise ingredients. In the classic method, mix it with the egg yolks before you add the butter; in the TM6 it goes straight into the mixing bowl.
How do I get a poached egg with a runny yolk?
Use fresh eggs and very hot water that is not bubbling hard. For a medium egg, start with 3 minutes and check the white.
Can I make the sauce in advance?
Hollandaise is best made and served straight away. If it overheats, it can split.
Ratings and reviews
No reviews yet. Be the first to rate it!
Similar recipes
Shakshuka with eggs and tomato sauce
Eggs cooked in tomato sauce with sautéed onion, garlic and spices. A breakfast to share at the table.
Fluffy pancakes with milk
Fluffy American-style pancakes with milk and vanilla, cooked over a low heat in a frying pan. Serve them for breakfast, with fruit or jam.
Avocado toast with a poached egg
Toast, avocado and a poached egg, with Celtic sea salt. A simple breakfast, ready in about 10 minutes.
Wholemeal bread with cottage cheese and tomatoes
Cottage cheese on wholemeal bread, fresh tomatoes and an orange on the side. A simple breakfast, ready in a few minutes.
