French Eggs Benedict
Yield
2 Servings
RECIPE Ingredients
- ½ pound trimmed asparagus
- 2 slices pain de campagne, or other crusty bread
- 2 tablespoons Black Truffle Butter, softened
- 1 package Jambon de Bayonne
- 1 teaspoon white vinegar
- 4 eggs
- Chopped soft herbs, for garnish
For the Hollandaise
- 1 stick (8 tablespoons) unsalted butter
- 3 large egg yolks
- 2 teaspoons warm water
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
Price
$12.99
- Hand-crafted ham with Protected Geographical Indication (PGI)
- Hind leg from PGI-certified pigs
- Naturally cured with only Salies-de-Bearn salt
- Regulations enforced by the Consortium du Jambon de France
- No nitrates or nitrites
- Dry-aged for a minimum of 12 months
- Unique climate contributes to extraordinary ham
- Sold sliced and ready to eat; no additional preparation required
- Product of France
- For best taste, use within 3-5 days from opening
- Subscription Eligible
Price
$32.99
- All-natural ingredients
- Small-batch production
- Grade AA creamery butter
- Real truffles
- Ideal for meat, sauces, pastas
- Freezes beautifully
- Allergens: Contains milk, soy, wheat, mushrooms, seeds
- For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
We combined two of our classic ingredients to amp up the French vibes for this recipe. Thinly sliced Jambon de Bayonne adds just the right amount of savory, and the black truffle butter is our secret to earthy yet elevated flavor.
RECIPE Preparation
- Prepare an ice water bath, set aside. In a straight-sided skillet, bring about 2 inches of salted water to a boil. Blanch asparagus for about 1 minute for thin spears, or 90 seconds for thick spears. Remove the asparagus to the ice water bath. Once cooled, remove from the water and pat dry and set aside.
- Heat oven to 175 degrees F or “warm” setting. Toast the bread, and spread it with truffle butter. Place on a sheet pan, tent with foil, and keep warm in the oven.
- Poach the eggs: Bring a few inches of water to a gentle simmer in a straight-sided skillet. Line a plate with paper towels and set aside.
- Add ½ teaspoon of white vinegar to each of 4 ramekins or teacups. Working one at a time, crack an egg into a mesh strainer over the sink to remove loose whites. Place the egg into a prepared ramekin and repeat with the remaining eggs. Let the eggs sit in the ramekins for 2 minutes
- Gently swirl the simmering water with a spoon, then carefully drop in each egg, one at a time. Poach until whites are set and yolks are cooked to your preference, about 3 minutes for poached soft, 4-5 minutes for poached medium. Remove eggs with a slotted spoon and place onto the prepared plate. Tent with foil.
- Make the hollandaise: Melt butter in a small saucepan over medium heat. Place egg yolks, lemon juice, and water in a blender; process until smooth. With the blender running, gradually drizzle in melted butter until the sauce is fully emulsified and thickened, about 1 minute. Season to taste with salt and pepper.
- Assemble: Place toast on serving plates and top with Jambon de Bayonne. Add asparagus and top with poached eggs. Spoon over hollandaise and garnish with herbs. Serve immediately.
- Recipe Tips: Use the freshest eggs possible, straight from the fridge, for whites that stay together and hold their shape. Eggs can be poached up to a day ahead of time. Once poached, remove eggs to an ice water bath, cover, and refrigerate. To serve, remove eggs with a slotted spoon and warm in simmering water, about 30 seconds.
