Benedictine eggs with leeks

Author: Les Cultures de chez nous
Oeufs bénédictine aux poireaux
Preparation 15
Baking 20
Portions 4
Freezing No


  • 2 egg yolks
  • Juice from one orange
  • 125 ml (1/2 cup) of cubed cold butter
  • Salt and pepper
Eggs and leeks preparation:
  • 10 ml (2 teaspoons) of white vinegar
  • 2 to 4 eggs
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of white wine
  • 1 to 2 english muffins
  • 4 Black Forest ham slices or smoked salmon at room temperature
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  • In the superior part of a bain-marie, beside heat, whisk egg yolks and orange juice. Set over simmering water but not boiling.
  • Whisk until preparation is hot and foamy. Add butter, one cube at a time. Whisk each time you add a cube until butter is melted. Season. Set sauce over warm water while cooking poached eggs.
  • In a large casserole, simmer water with vinegar. Break eggs into cups. Slide 2 eggs at a time into water and poach for 3 to 4 minutes, until desired cooking. Normaly yolks should be liquid. Lay poached eggs over paper towels. Repeat the same thing with remaining eggs.
  • Meanwhile, in a large pan, heat olive oil at high heat, brown leeks for one minute. Add white wine and reduce until almost dry. Set aside.
  • Slice english muffins in two and set aside.
  • Lay leeks mixture over demi english muffins, a ham slice or smoked salmon, then an egg. Keep warm in the oven for a few minutes, if needed.
  • When serving, coat with Hollandaise sauce.

Chef's notes