Eggs Benedict

Poaching eggs can be tedious and sometimes takes some trial and error. The Convection Steam Oven lets you poach eggs without any of the challenges of doing it in boiling water, making this eggs benedict effortlessly.

PREP TIME: 20 Minutes
COOK TIME: 10 Minutes
YIELD: 4 Servings


4 Eggs

½ Baguette

2 Cups Arugula

12 Oz Country Style Ham

Hollandaise Sauce

3 Egg Yolks

1 Tablespoon Lemon Juice

¼ Teaspoon Salt

¼ Teaspoon Cayenne

½ Cup Melted Butter

Preferable Clarified

Method of Preparation

1. In a blender, add the 3 egg yolks, lemon juice, salt, and cayenne. Blend until incorporated, about 15 seconds. Slowly add in the butter while blending until fully emulsified.

2. Lightly butter 4 ramekins and add an egg to each ramekin. Place the ramekins in the Wolf Convection Steam Oven. Select Gourmet, then select “Eggs”, then select “Soft Cooked”. Adjust the duration from 11 minutes to 8.5 Minutes.

3. After 8.5 minutes, remove the eggs. Gently use a spoon to release the egg from the edges of the ramekin.

4. Build the eggs benedict however preferred. We chose to serve a small arugula salad with the ham and poached egg on top, and a baguette on the side. Pour the hollandaise sauce over the poached egg, serve, and enjoy!

Chef Tips:

To clarify butter, melt the butter in a saucepan over medium heat. The butter will begin to separate. Skim off the white foam that floats to the top while leaving behind the golden melted butter. Start with more butter than the recipe calls for, since some will be lost while skimming off the milk solids.

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