Egg Benedict

Egg Benedict

  • 250 g butter
  • 10 ml vinegar
  • 4 × egg yolks
  • 1 × egg(s)
  • 100 ml stock
  • 20 ml lemon juice


Slowly warm the butter in a saucepan with the white wine reduction and the vinegar. Carefully mix the egg yolk and egg in a high measuring cup, add the warm liquid and mix briefly with the hand blender and season to taste.


Add the sauce through iSi Funnel & Sieve directly into a 0.5 L Whip, screw on an iSi Professional Charger and shake approximately 12 times.


Top a roasted english muffin with sautéed spinach leaves, fried bacon, smoked salmon or fried ham. Put a poached egg on top and top with the hollandaise sauce.



For more stability of the hollandaise sauce use 1 pinch xanthan gum.

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