Benedict Egg with Asparagus and Cooked Ham - photo 1
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Benedict Egg with Asparagus and Cooked Ham

Breakfasts Main Dishes 45 min Medium 25 wyświetleń ~15.79 PLN * - (0)
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Description

Classic Eggs Benedict in a Polish spring version: on a toasted Kaiser roll, we layer thinly sliced cooked ham, blanched young asparagus, and a delicate poached egg, all drizzled with a velvety hollandaise sauce made from egg yolks and butter. The dish combines creamy sauce, the softness of the yolk, and fresh, slightly crunchy asparagus — perfect for a lazy breakfast or brunch. Serve immediately, garnished with finely chopped chives or sorrel leaves for a tangy contrast. It’s an elegant yet achievable dish even for a beginner cook — the step-by-step description guides you from ingredient preparation to plate assembly.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Kaiser roll 4.7 szt. (~280 g)
  • Cooked ham 200 g
  • Asparagus 400 g
  • Butter 140 g
  • Egg yolk 4 szt. (~72 g)
  • Spirit vinegar 1 łyżka (~15 g)
  • Lemon 0.4 szt. (~30 g)
  • Water 2000 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Chives 0.2 pęczków (~15 g)
💰 Szacowany koszt dania: ~15.79 PLN (3.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the eggs and butter out of the fridge 15-20 minutes before starting, so they reach room temperature — the yolks for the sauce emulsify better when warmer. Trim the tough ends of the asparagus: take one stalk, break it with your fingers at the natural breaking point, and measure the length where it broke; use this measurement to trim the rest. Cut the rolls in half crosswise. Prepare a bowl with cold water and ice.

Ingredients: Butter, asparagus, Kaiser roll
Use a cutting board and a sharp knife to slice the rolls. Room temperature eggs reduce the risk of the sauce curdling during emulsification. If you don't have ice, place a bowl of water in the coldest spot in the fridge.

Blanching asparagus

2

In a large pot, bring about 1.5 liters of water to a boil with a pinch of salt. When the water is boiling, add the asparagus and cook for 2–3 minutes (thin stalks for 2 minutes, thicker ones for up to 4 minutes). After that, immediately transfer the asparagus to a bowl of ice-cold water to stop the cooking process and preserve the green color.

Ingredients: Water, Salt, asparagus
Use a wide pot so that the asparagus does not lie in layers. Blanch in batches if needed. The asparagus is ready when it is tender-crisp — pierce with a knife: it should go in smoothly, but the stalk should not fall apart.

Poaching (preparing poached eggs)

3

Fill a wide saucepan with 1.5–2 liters of water and heat it to just below boiling (small bubbles at the bottom, surface calm). Add vinegar. Crack one egg into a small bowl, creating a 'pocket'. Create a gentle whirlpool in the saucepan by stirring with a spoon in one direction, then gently place the egg from the bowl near the surface so that the white gathers around the yolk. Cook for 3 minutes for a runny yolk, 3.5–4 minutes for a semi-runny yolk. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess water.

Ingredients: Water, Spirit vinegar
Use a large, shallow pan or a wide pot (diameter ~24-28 cm) — it makes creating a whirl easier. If this is your first poaching, you can use egg rings or plastic wrap as assistance. Check for readiness: the egg white should be firm and smooth, the yolk elastic, and when pressed with a finger, it should slightly yield.

Hollandaise sauce - preparing the bath

4

Prepare a water bath: in a medium pot, heat 2–3 cm of water until it is gently simmering. Place a heatproof metal bowl on top (that fits snugly over the pot) so that it does not touch the water — this will be your bowl for whisking the egg yolks.

Ingredients: Water
Use a metal or glass bowl that sits securely over the pot. The water in the pot should be just lightly boiling — too hot steam will cause the yolks to curdle.

Hollandaise sauce - emulsification

5

Place the egg yolks in a bowl, add a pinch of salt and the juice of half a lemon (about 10–15 g). Whisk vigorously with a hand whisk until the mixture becomes smooth and slightly fluffy (about 1–2 minutes). Hold the bowl over a water bath and continue to whisk the yolks vigorously, slowly adding the melted hot butter in a thin stream (first a little at a time to create an emulsion). Continue mixing and adding the butter until you achieve a thick, creamy sauce. Season with lemon juice to taste and pepper. If the sauce starts to separate (the fat separates), remove the bowl from the hot bath and very slowly add a tablespoon of cold water, whisking vigorously to rebind the emulsion.

Ingredients: Egg yolk, Butter, Lemon, Salt, Black pepper
Use a whisk or a hand mixer set to low speed. The butter should be hot, but not boiling; slowly pour it in so that the yolks can emulsify. The sauce is ready when it has the consistency of a smooth, thick cream that coats the spoon.

Sautéing the buns and assembling

6

Heat a non-stick skillet over medium heat, add 20 g of butter and place the halved rolls cut side down. Fry for 1–2 minutes until the edges are golden and crispy. On each half, layer slices of cooked ham, and top with 2-3 blanched asparagus spears (trim their length to fit the roll).

Ingredients: Kaiser roll, Butter, asparagus
The ideal pan is 24–28 cm with a thick bottom. Do not move the rolls while frying until they turn golden brown. If the rolls are browning too quickly, lower the heat.

Assembly of eggs on rolls

7

Place a poached egg on the prepared bun (one egg per serving). Gently spoon the egg white to adhere nicely to the ham. Generously drizzle with hot hollandaise sauce (about 1–2 tablespoons), allowing some to flow onto the plate.

Ingredients: Butter, Kaiser roll
Use a slotted spoon to transfer the eggs; hold the egg over the plate for a moment to let excess water drip off. The sauce should be warm, but not hot — too high a temperature will melt the yolk underneath.

Seasoning and decoration

8

Sprinkle everything with freshly ground pepper and optionally a bit of salt. For a fresh contrast, sprinkle with finely chopped chives and arrange a few leaves of sorrel (if using). Serve immediately, as the dish is best when the sauce is creamy and the yolk is runny inside.

Ingredients: Black pepper, Salt, Chives, sorrel
Additionally, you can add sorrel and chives to enhance the flavor and color. Serve immediately — waiting will cause the bread to soften and lose its texture.

Serving

9

Place one serving on a plate with a little sauce underneath — it looks aesthetically pleasing when the sauce gently drips. Serve with a slice of lemon on the side so everyone can add a bit of juice to taste.

Ingredients: Lemon, Butter
A good dish is a flat plate with a diameter of 24–28 cm, which allows for an aesthetic arrangement of the ingredients. Serve immediately after preparation.

Fun Fact

💡

Benedict eggs originated in the 19th century in New York as an upscale breakfast and quickly gained popularity. In Poland, they are often adapted with local seasonal ingredients, such as spring asparagus.

Best for

brunch śniadanie świąteczne specjalne śniadanie weekendowe

Tips

🍽️ Serving

Serve immediately after assembling. A light arugula salad with lemon dressing or an Americano pairs well with the dish. If you are preparing more portions, keep the sauce lightly warmed in a water bath and heat the rolls just before serving.

🥡 Storage

It is not recommended to store the finished dish — hollandaise sauce and poached egg lose their texture after cooling. If there is leftover sauce, store it in the refrigerator for up to 24 hours in an airtight container and gently reheat it in a water bath, stirring, but it may not regain its original creaminess. Do not freeze the sauce.

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