Our cheeses logo
Close

Eggs Benedict Sandwich with Essence-Ciel Cheese


4 portions

Ingredients

  • 2 egg yolks
  • 30 ml (2 tbsp.) lemon juice
  • 15 ml (1 tbsp.) water
  • 125 ml (½ cup) salted butter, melted
  • 15 ml (1 tbsp.) salted butter
  • 225 g (8 oz.) mushrooms, sliced
  • 1 litre (4 cups) baby spinach
  • 4 english muffin
  • 150 g (5 oz.) Essence-Ciel cheese, sliced
  • 4 thin slices of ham, cut in 2
  • 1.5 litres (6 cups) water
  • 30 ml (2 tbsp.) white vinegar
  • 8 eggs

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a heat-resistant bowl, whisk the egg yolks, lemon juice and water.
  • Place the bowl on a saucepan of boiling water to create a double boiler.
  • Cook, whisking constantly for 4 to 5 minutes, until the mixture becomes thick.
  • Remove the bowl from the double-boiler and gradually incorporate the melted butter, whisking constantly.
  • Add a bit of boiling water if the sauce is too thick. Set aside at room temperature. If needed, reheat the hollandaise sauce just before serving.
  • Heat a skillet at medium-high heat.
  • Melt the butter and sauté the mushrooms.
  • Add the spinach, set aside and keep warm.
  • Slice the English muffins in two and spread them out on a baking sheet.
  • Brown them in the preheated oven on broil.
  • Garnish each broiled English muffin half with the ham, cheese and cooked mushroom and spinach mix.
  • Put them back in the oven, which should be hot but turned off while the eggs are cooking.
  • In a saucepan, pour 1.5 litres (6 cups) of water and add the white vinegar. Bring to a boil, then let simmer.
  • Break an egg into a small bowl and pour it into the simmering water.
  • Do the same with the other eggs. Keep the water simmering, but avoid boiling.
  • Cook the eggs for about 4 minutes, or according to the desired doneness. Remove from the water using a skimmer.
  • Place a poached egg on each English muffin half and garnish with hot sauce. Serve.

Suggestion

Storage

  • The hollandaise sauce can be prepared in advance and kept in the fridge. Reheat in a double boiler just before serving.

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines