Œufs Bénédictine Sur Muffin Anglais, Avec Jambon Ou Saumon Fumé, Gratin Dauphinois Recipe
Savor the classic elegance of our Œufs Bénédictine, perfectly poached eggs perched atop a toasted English muffin, layered with your choice of succulent ham or delicately smoked salmon. Each bite is complemented by a rich and creamy gratin dauphinois, making this dish a luxurious breakfast or brunch delight that will leave you craving more.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
For the Gratin Dauphinois
Method
Cooking the Gratin Dauphinois
Prepare the Potatoes
Preheat the oven to 160°C (320°F). Peel and thinly slice the potatoes. Rub a baking dish with the garlic clove and layer the potatoes in the dish.
Add Cream and Cheese
Pour the heavy cream over the potatoes, season with salt and pepper, and sprinkle the grated Gruyère cheese on top. Bake for about 45 minutes until golden and bubbling.
Making the Hollandaise Sauce
Prepare the Sauce
In a heatproof bowl, whisk the egg yolks with lemon juice and a pinch of salt. Place over a pot of simmering water and whisk until thick and pale.
Add Butter
Gradually add melted butter while whisking continuously until the sauce is creamy. Season with cayenne pepper to taste.
Poaching the Eggs and Assembling
Poach the Eggs
Bring a pot of water to a gentle simmer, add white wine vinegar and a pinch of salt. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until whites are set.
Toast Muffins and Assemble
Toast the English muffins and layer with ham or smoked salmon. Place a poached egg on top, drizzle with Hollandaise sauce, and season with black pepper. Serve alongside the Gratin Dauphinois.