Egg Benedict

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4.5 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 fresh egg yolk + 4 fresh eggs
  • 1-2 TEASPOONS Lemon juice
  • 7-10 Tbsp salt, pepper
  • 120 g Butter
  • 1 TABLESPOON Fresh cream
  • 2 Wheat toasties
  • 4 thin slices of cooked ham
  • 3 TABLESPOONS Budgetary vinegar
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    For the hollandaise, place the egg yolk, lemon juice and a little salt in a tall mixing bowl and blend until smooth with a hand blender. Melt the butter. While the hand blender is running, slowly pour into the egg yolk mix.

  2. 2

    Season with salt and pepper. Stir in crème fraiche. Warm up the hollandaise (do not boil!) and keep warm.

  3. 3

    Bring 1 1/2-2 l water to the boil in a wide saucepan. In the meantime, cut toasties in half and toast. Put 1 slice of ham on each half of the toastie.

  4. 4

    Pour vinegar into boiling water. Poach the eggs in it, lift them out and let them drain. Put 1 poached egg and some hollandaise sauce on each toastie. Serve sprinkled with coarse pepper.

Nutrition Facts

KCAL
460 kcal
CARBS
12 g
FATS
37 g
PROTEINS
16 g