Looking for something special to surprise your next brunch guests with, or to bring your next cozy Sunday morning breakfast at home to the next level? We have a new variation of an American breakfast classic – Eggs Benedict – with a homemade hollandaise sauce for you. The Japanese notes of the onsen egg provide even more creaminess to the dish, and guarantee that you’ll start the morning off with enthusiastic smiles around the breakfast table.

Ingredients for 4 people:

 

8 slices	Parma ham
4 slices	Ciabatta (or other bread of your choosing)
4	Fresh eggs
3	Egg yolks
230 g	Melted butter
Pinch	Salt; freshly ground black pepper
4 tsp	Olive oil
1 tsp	Lemon juice
2 tsp	Tarragon or white wine vinegar

Preparation:

Fill the Nihon egg cooker with water, place 4 eggs inside, and start the cooking process. You can now prepare the hollandaise sauce while the eggs are cooking.

First bring water to a boil in a large pot, then reduce the heat so the water lightly simmers. Place a large stainless steel or heat-resistant bowl over the pot (making sure that the bottom of the bowl does not touch the water) and add the egg yolks to the bowl. Add the vinegar and beat quickly until you have achieved a golden, airy foam.

Remove from the stove and gradually whisk in the melted butter until everything has been combined and the resulting consistency is similar to mayonnaise. Stir in the lemon juice and season with salt and pepper to taste.