Recipe (english)

Eggs Benedict

Eggs Benedict

Eggs Benedict are poached eggs with cooked ham and sauce hollandaise on roasted toast rolls. Boil water with herbs vinegar in a saucepan and add a pinch of salt. Reduce the heat so that the water boils only slightly. Whip very fresh eggs with firm egg whites one by one into a cup and let them glide slowly into the water. Using two tablespoons, loosely place the egg white around the egg yolk. Let Eggs Benedict simmer in 4-5 minutes. In the meantime, heat the hollandaise sauce. Cut toast rolls into two halves, fry lightly and place on two plates. Cook ham loosely on the toast bread rolls distribute. Take Eggs Benedict out of the water with a skimmer, drain very well and place the ham on top. Spread the Hollandaise sauce over the Eggs Benedict, sprinkle with coarsely chopped chives and season with ground pepper.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
331 kcal
15 g
17 g
24 g

(C)opyright by Marions Kochbuch