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Benedict Eggs

Breakfast A- A+

Preparation Time: MEDIUM
Serves: 6


  • For the Hollandaise Sauce
  • 5 Egg Yolks
  • 5 Tablespoons of Water
  • 10 Tablespoons of Gallo Classic Extra Virgin Olive Oil
  • 2 Tablespoons of Lemon Juice
  • Salt and Pepper, to taste
  • For the Eggs
  • 6 Eggs
  • 1 dl Gallo White Wine Vinegar

For the Hollandaise Sauce:
Warm up the Gallo olive oil and keep on the side. In a refractory bowl (heat resistant) place the yolks , the 5 tablespoons of water and the lemon juice. Beat with a wire whisker until the mixture is fluffy and double the volume.
Put the bowl in a water bath (bain marie)* and heat on a low flame, keep on beating.
Without stopping the beating, add slowly the Gallo olive oil. Put on a low flame and beat creamy, but do not it boil. To know when it has reached the right point, lift the whisker and the cream that drips back should be seen on the surface. Take off the burner and season with salt and pepper.
Cover and keep in a warm place until serving.

To poach the eggs:
In a pan boil 9 parts of water and one of Gallo White Wine Vinegar. Create a spiral movement in the water with the whisker. Crack the egg open and pour in the center of the swirling liquid. That way the egg closes on itself.

* The bowl must not touch the water in the pan and the water of the "Bain Marie" must not be in contact with the sauce to avoid curdling.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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