Recipe for the Famous Eggs Benedict from the Chic Waldorf Astoria

There is a new edition of the renowned Afternoon Tea at the Waldorf Astoria hotel in Amsterdam. And believe us: you don’t want to miss it. Because the savory and sweet bites served here are nothing short of delicious works of art. But we have more tasty Waldorf news: we’re sharing the recipe for their famous Eggs Benedict.

For this recipe, it’s helpful to have all the ingredients measured out correctly before you start. That way, you can get straight to work on the Hollandaise sauce, then keep it warm in, for example, a thermos flask, poach the eggs, fry the spinach at the same time and finish the Eggs Benedict last.

How to make the Hollandaise sauce

• Put the butter in a (glass) bowl and place it in the microwave for about 20 seconds, until the butter has melted. Some white flakes will float on top; scoop them out with a spoon and discard them. Let the butter sit for a moment. Two layers will form, with the fat on top and the milk solids underneath. Pour the fat into a small saucepan without pouring in the milk solids. Let it sit for a little longer and scoop out the last white flakes. Your butter is now clarified.
• Bring a pan of water to the boil. Separate one egg and put the yolk in a glass bowl together with the vinegar. Place the bowl over the pan of boiling water, turn the heat down and whisk the mixture rapidly until it becomes light and airy. Keep whisking and gradually add the clarified butter.
• Season the Hollandaise sauce with salt and set aside or store in a thermos flask to keep it warm.

How to make the Eggs Benedict

• Toast the English muffins in a pan with the cut side facing down.
• Bring a pan of water to the boil. Take a spoon and create a whirlpool in the pan.
• Crack an egg into a coffee mug and carefully pour it into the center of the whirlpool. Leave the egg in the pan for 3 minutes before removing it with a slotted spoon and letting it drain on a plate lined with paper towels. Repeat with the other eggs.
• Meanwhile, fry the shallot in a little sunflower oil for 2 minutes. Then add the spinach and let it wilt.
• Once the muffins are toasted, the eggs are poached and the spinach is fried, briefly whisk the Hollandaise sauce with a whisk so it becomes light and airy again.
• Now you can finish the Eggs Benedict. Place one muffin half on a plate, spread the spinach over it, place a slice of ham or salmon on top, add the poached egg and finish with a generous spoonful of Hollandaise sauce. Garnish with some finely chopped chives.

Also read:

• Crazy eggs: can you really eat this?
• These five fried eggs are truly bizarre
• Eggs: in the fridge or outside it?

Photo and recipe: Waldorf Astoria Amsterdam