Recipe (english)

Eggs Benedict

Eggs Benedict

For Benedikt eggs only very fresh eggs with thick egg white are used, so that the egg white does not melt so strongly in the water during poaching. Pour the water into a large pot with a pinch of salt, vinegar and sugar. Add laurel, pepper, grains and cloves. Put a lid on it. Bring to the boil. Switch temperature to medium level. Let the broth simmer for 10 minutes. The water should remain just below the boiling point. Remove spices. Beat the eggs one after the other. Pour it into a cup and let it glide carefully into the brew. Place the egg white around the egg yolk using two spoons. Let Benedikt eggs simmer for 5 minutes at low temperature. In a frying pan let out butter. Fold three slices of ham in half and sauté briefly. Warm the hollandaise sauce. Cut the bread into three thick slices and fry in a toaster. Cover with ham. Eggs Benedikt put on it. Pour the Hollandaise sauce over it. Sprinkle eggs Benedikt with parsley and finely chopped leek.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
508 kcal
31 g
19 g
35 g

(C)opyright by Marions Kochbuch