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Plate of freshly prepared Eggs Napoleon with hollandaise sauce

Classic Eggs Napoleon

Classic Eggs Napoleon features toasted brioche, warm ham, perfectly poached eggs, and a rich, creamy hollandaise sauce, garnished with fresh herbs for an elegant breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 450 kcal

Equipment

  • Oven
  • Baking sheet
  • Non-stick pan
  • Heatproof bowl
  • Saucepan
  • Wide, shallow pot
  • Slotted spoon
  • Ramekin or small saucer

Ingredients
  

Main Ingredients

  • 4 slices Brioche bread 1-inch thick
  • 4 large Eggs large, fresh
  • 4 slices Ham thick-cut deli or leftover

For Hollandaise Sauce

  • 1/2 cup Unsalted Butter (1 stick), melted for hollandaise, plus extra for buttering brioche
  • 3 large Egg yolks large (for hollandaise)
  • 1 tablespoon Lemon juice freshly squeezed (for hollandaise)
  • Salt to taste
  • Freshly ground black pepper to taste

For Poaching and Garnish

  • 1 tablespoon White vinegar (optional, for poaching water)
  • 1 tablespoon Fresh chives or parsley chopped (optional, for garnish)

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C), butter brioche slices, and toast for 5-7 minutes until golden, crisp, and soft inside. Keep warm.
  • Heat a non-stick pan over medium heat and cook ham slices for 1-2 minutes per side until lightly browned and warmed, then set aside and keep warm.

Hollandaise Sauce

  • Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until lightened and slightly thickened, about 3-5 minutes.
  • Remove from heat, gradually whisk in melted butter until thick and emulsified, then season with salt and pepper. If too thick, add warm water and keep warm, covered loosely.

Poached Eggs

  • Fill a pot with 3-4 inches of water, add vinegar (if using), and bring to a gentle simmer. Crack each egg into a ramekin.
  • Gently slide eggs into simmering water and cook for 3-4 minutes for a runny yolk or longer for firmer; remove with a slotted spoon and drain.

Assembly

  • Place toasted brioche on a plate, top with ham and a poached egg, then spoon generous hollandaise over each. Garnish with chives or parsley and serve immediately.

Notes

For best results, use fresh, high-quality ingredients, especially for the eggs and brioche. When making hollandaise, ensure the water for the double boiler is simmering gently, not boiling, to prevent scrambling the egg yolks. If your hollandaise breaks, you can try whisking in a teaspoon of very hot water or starting a new yolk with a bit of the broken sauce and slowly incorporating the rest.