German Eggs On Brioche (kind Of Like Eggs Benny) Recipe

Poach or Soft-Boil Eggs

Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar (optional). For soft-poached eggs: create a gentle whirlpool, crack each egg into a small bowl then slip eggs into simmering water. Cook 3 minutes for runny yolk. Remove with a slotted spoon, drain on paper towels. Alternatively, for soft-boiled eggs: lower eggs into simmering water and cook 6 minutes, then transfer to an ice bath 1 minute and peel.

Keep eggs warm in a bowl covered with a plate while finishing other components.

Grill Brioche and Warm Ham

Heat a large skillet or grill pan over medium. Add 1 tbs butter and allow to melt and foam. Grill brioche slices 1–1.5 minutes per side until golden and slightly crisp. In the last 30 seconds, lay rosemary ham slices in the pan to warm and lightly caramelize edges, about 20–30 seconds per side. Transfer brioche to serving plate, top each slice with warmed ham, then set aside for plating.

Just before serving, place a warm soft egg on each ham-topped brioche. Spoon 2–3 tablespoons of the creamy mustard-dill sauce over each egg and sprinkle with 1 tsp freshly grated Parmesan (divide between servings).

Whisk together 1 tsp Dijon, 1 tsp whole grain mustard, 3 tbs mayonnaise and 2 tbs sour cream in a small bowl until smooth.

Stir in 1 tbsp finely chopped fresh dill, 1 tsp lemon juice and 1 tsp hot water to thin the sauce slightly. Season with 1 tsp salt and 1/4 tsp black pepper. Taste and adjust acid or salt. Keep chilled until ready to warm gently (if desired) — the sauce is fine served cool on the warm egg.

Halve or cut the fingerling/new potatoes into bite-size pieces (if small, halve; if larger, quarter) so they cook evenly — target about 300 g total raw weight.

Heat a large nonstick skillet over medium-high heat. Add 1.5 tbs olive oil and 1 tsp butter until butter foams and oil shimmers.

Add potatoes cut-side down in a single layer. Let fry undisturbed 4–6 minutes until golden on the first side, then toss or turn occasionally until fork-tender and evenly browned, about 10–12 minutes total depending on size.

During the last 2 minutes, sprinkle 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper over potatoes; toss to coat. Finish with 1 tsp chopped fresh parsley. Transfer to plate and keep warm.

In a small bowl or jar, combine 1 tsp minced shallot, 1 tsp champagne vinegar, 1/2 tsp honey and 1/4 tsp Dijon mustard. Whisk in 1 tbs extra-virgin olive oil until emulsified. Season with 1/8 tsp salt and 1/8 tsp black pepper; taste and adjust balance.

Place 2 cups baby arugula in a bowl and toss with just enough vinaigrette to lightly coat (about half the vinaigrette for a light toss). Transfer to serving plate alongside brioche and potatoes. Sprinkle salad with a light dusting of freshly grated Parmesan if desired (use remaining Parmesan).