Air Fryer Eggs Benedict
Crispy Parma ham, soft poached egg and silky hollandaise sauce on a golden, toasted slice of bread — the classic brunch made simple in the air fryer.
Equipment
- 1 Air fryer
- 4 Silicone molds For poaching the eggs
- 1 Small saucepan
- 1 Varmebestandig skål
- 1 Pisker eller el-pisker
- 1 Cutting board
- 1 Knife
Ingredients
For the Eggs Benedict
- 4 pcs large eggs Fresh and cold
- 4 pcs slices of bread Preferably sourdough or toast
- 8 pcs slices of Parma ham
- 2 tbsp fresh parsley Chopped, for garnish
Hollandaise sauce
- 3 pcs egg yolks
- 150 g butter
- 1 tbsp lemon juice Freshly squeezed
- 1 tsp Dijon mustard
- 1 pcs salt and pepper To taste
Instructions
Preparing the hollandaise sauce
- Melt 150 g butter in a small saucepan over low heat. Let the butter cool for 1-2 minutes, so it is lukewarm but not boiling.
- Whisk 3 pcs egg yolks together with 1 tbsp lemon juice and 1 tsp Dijon mustard in a heatproof bowl until the mixture is smooth.
- Place the bowl over a water bath on low heat and whisk in the lukewarm butter a little at a time. Keep whisking until the hollandaise is thick and creamy. Season to taste with salt and pepper.
- Set the hollandaise sauce aside in a warm spot while you prepare the rest.
Cooking in the air fryer
- Preheat the air fryer to 180 °C convection.
- Place 8 pcs slices of Parma ham in a single layer in the basket and air fry at 180 °C for 4-5 minutes, until the ham is crispy and lightly curled. Set aside on a piece of kitchen paper.
- Place 4 pcs slices of bread in the basket and air fry at 180 °C for 3-4 minutes, until golden and toasted. Take them out.
- Pour 1 tbsp water into the bottom of 4 small silicone moulds. Crack 4 large eggs into the moulds, one egg in each. Place the moulds in the basket and air fry at 150 °C for 6-7 minutes, until the white is set and the yolk is still runny.
Plating
- Place a toasted slice of bread on each plate.
- Top with crispy Parma ham.
- Gently lift out the poached egg with a slotted spoon and place it on top of the Parma ham.
- Pour the warm hollandaise sauce generously over the eggs.
- Garnish with 2 tbsp fresh parsley and serve immediately.
Notes
Tips for the perfect result:
Poaching in the air fryer works best in small silicone moulds with 1 tbsp water in the bottom — it creates steam, so the white sets softly while the yolk stays runny. Check the eggs at 6 minutes the first time — poaching time varies a little depending on the size and temperature of your eggs. Hollandaise rescue:
If the hollandaise splits, whisk it slowly together with 1 tsp warm water or an extra egg yolk — it usually brings it back together. Variation:
Swap the Parma ham for smoked salmon for a classic Eggs Royale, or use spinach sautéed in butter for a vegetarian Eggs Florentine. Serving:
Serve with a fresh salad or baked tomatoes for a complete brunch spread. A glass of bubbly or a mimosa complements the dish nicely.
Poaching in the air fryer works best in small silicone moulds with 1 tbsp water in the bottom — it creates steam, so the white sets softly while the yolk stays runny. Check the eggs at 6 minutes the first time — poaching time varies a little depending on the size and temperature of your eggs. Hollandaise rescue:
If the hollandaise splits, whisk it slowly together with 1 tsp warm water or an extra egg yolk — it usually brings it back together. Variation:
Swap the Parma ham for smoked salmon for a classic Eggs Royale, or use spinach sautéed in butter for a vegetarian Eggs Florentine. Serving:
Serve with a fresh salad or baked tomatoes for a complete brunch spread. A glass of bubbly or a mimosa complements the dish nicely.
Nutrition
Calories: 530kcalCarbohydrates: 18gProtein: 18gFat: 42gSaturated fat: 22gPolyunsaturated fat: 3gMonounsaturated fat: 13gTrans fat: 1gCholesterol: 380mgSodium: 850mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 1500IUVitamin C: 3mgCalcium: 80mgIron: 2mgNet carbohydrates: 17g
