Breakfast toasties with Eggs Benedict

Name: Breakfast toasties with Eggs Benedict
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 Disc/s Bacon; 4 TABLESPOONS Vinegar; 4 Eggs (Gr. M); 2 Wheat Toasties; 1 pck. (150 g each) Hollandaise sauce; 4 culm(s) Chives; 7-10 Tbsp Pepper; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 Disc/s Bacon
4 TABLESPOONS Vinegar
4 Eggs (Gr. M)
2 Wheat Toasties
1 pck. (150 g each) Hollandaise sauce
4 culm(s) Chives
7-10 Tbsp Pepper
baking paper

Directions

1
Leave the bacon in a pan without fat until crispy. Bring about 3 litres of water to the boil in a saucepan. Season with vinegar. Beat the eggs one after the other into a cup and let them glide one by one into the boiling water. Cook for approx. 4 minutes while boiling, carefully pressing the egg white with tablespoons against the egg yolk. Drain on kitchen paper.
2
Halve the toasties and toast them. Warm up the sauce hollandaise in a small pot. Place the toasties on a baking tray lined with baking paper. Place bacon on the toasties, place eggs on top and drizzle with the sauce. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 4 minutes. Wash the chives, shake dry and cut into fine rolls. Sprinkle eggs with coarse pepper and chives.