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Ingredients
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Eggs & Poaching
Bread & Base
Ham & Cheese
Hollandaise
Garnish
Method
Eggs & Poaching
- 1
Prepare poaching liquid
Fill a wide, shallow saucepan or deep skillet with 1.5 liters of water. Add 2 tbs white wine vinegar and 1 tsp fine sea salt. Bring water to a gentle simmer over medium heat — small bubbles should break the surface, not a rolling boil.
- 2
Create swirling vortex
Using a large spoon, stir the water to create a gentle whirlpool. This helps the egg whites wrap around the yolk for a neater poach.
- 3
Poach the eggs
Crack each egg into a small ramekin or cup. Gently lower one egg into the center of the vortex; cook for about 3 minutes for a set white and runny yolk, or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift the egg, drain briefly on paper towel. Repeat with remaining eggs, keeping finished eggs on a warm plate.
Bread & Base
- 4
Prepare bread
Slice the baguette on the bias into four 1/2-inch (about 1.5 cm) slices. Spread 1 tsp Dijon mustard across each slice.
- 5
Toast and butter
Warm a skillet over medium heat. Add 2 tbs unsalted butter and allow it to foam. Toast the bread slices in the butter 1–2 minutes per side until golden and crisp. Keep warm in a low oven (about 90–100°C / 200°F) while assembling.
Ham & Cheese
- 6
Assemble ham and cheese on toast
Place one slice of ham on each toasted bread slice. Divide the grated Gruyère evenly across the four toasts. Return to the warm skillet or under a broiler for 1–2 minutes just until the cheese melts — watch carefully to avoid browning too much.
Hollandaise
- 7
Create double boiler
Set a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Off heat, whisk 3 egg yolks with 1 tsp cold water and 1 tbs lemon juice until slightly thickened.
- 8
Emulsify butter
Place the bowl over the simmering water and whisk constantly. Slowly drizzle the 6 tbs melted warm butter into the yolks in a thin steady stream, whisking continuously until the sauce thickens and becomes glossy. If sauce becomes too thick, whisk in a few drops of warm water to loosen.
- 9
Season hollandaise
Remove from heat. Stir in 0.5 tsp Dijon mustard, 0.25 tsp fine sea salt, and a pinch of white pepper or cayenne. Taste and adjust lemon, salt, or pepper to preference. Keep warm (cover lightly) until ready to serve. If it cools too much, gently rewarm over the double boiler while whisking.
Assembly & Garnish
- 10
Build the Parisian Benedict
Place the melted-cheese-topped toasts on serving plates. Arrange one poached egg on top of each ham-and-cheese slice. Spoon about 2 tbs of warm hollandaise over each egg, allowing it to drizzle down the sides.
- 11