Eggs Benedict

Name: Eggs Benedict
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 5 TABLESPOONS Vinegar essence; 4 Eggs; 7-10 Tbsp Oil; 4 discs (40 g each) cooked ham; 135 g Butter; 4 discs White bread (approx. 40 g each); 1 (30 g) Bag of Hollandaise sauce; 1 collar Chives; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
5 TABLESPOONS Vinegar essence
4 Eggs
7-10 Tbsp Oil
4 discs (40 g each) cooked ham
135 g Butter
4 discs White bread (approx. 40 g each)
1 (30 g) Bag of Hollandaise sauce
1 collar Chives
7-10 Tbsp Parsley

Directions

1
Bring about 1 litre of salted water to the boil. Add vinegar essence. Beat the eggs one by one in a ladle lightly coated with oil and let them slide into the water. Cook at low heat for about 5 minutes. Lightly fold over the ham slices 2 times. Fry briefly in 1 tablespoon of hot butter and place on 1 slice of bread.
2
For the sauce heat 1/8 litre of water. Stir in the contents of the bag with a whisk, bring to the boil. Cut 125 g butter into small pieces and fold them in over a low heat. Spread 1 poached egg and some sauce on each loaf of bread. Wash the chives, cut into small rolls and sprinkle over the bread. Serve garnished with parsley