Spring inspires us for delicious brunch dishes. What could be a better dish for brunch than an Eggs Benedict topped with a pinch of Zeeland Salt Samphire? Most delicious on a freshly baked bun with homemade Hollandaise sauce (you can also read how to make this sauce below).
4
average
35 minutes
Start baking the buns. If you got the buns fresh from the bakery, you don’t have to do anything more for them. Cut open the buns and place a slice of ham on top in advance.
The next step is to make the Hollandaise sauce. To do this, pour the white wine, lemon juice and water into a saucepan. Reduce this over medium-high heat until about half is left. Meanwhile, melt butter over low heat in a small pan. You scoop off the white sediment from the butter to get clarified butter. Then beat the egg yolks through the mix with wine, lemon juice and water until frothy. You put this bowl in a layer of hot water. Keep whisking well until the sauce becomes thick. This usually takes about 5 to 10 minutes. It is really important to keep whisking, or lumps will form from clotted egg yolks. Then remove the bowl from/out of the hot water and pour in a thin stream of the clarified butter while stirring. Season with Sea Salt Pure and Sea Salt Black Pepper.
Time to poach the eggs. You do this by heating water in a pan. It should be so hot that it just barely boils. Stir gently with a spoon until a whirlpool forms. Slip the egg into this. Let the egg cook for 4-6 minutes. At the end, remove the egg with a slotted spoon, drain and place on the ham sandwiches.
Finally, spoon the sauce over the sandwiches and garnish with chives and Zeelandic Salt Samphire.
Do you have another recipe that includes Zeeland Salt? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon. Of course, you may also tag us on Instagram or send us a private message.
Photo credit: iStock-PeteerS
