Eggs Benedict

Name: Eggs Benedict
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bag of Hollandaise sauce (for 1/4 litre liquid); 100 g Butter; 3-5 Tbsp Wine vinegar; 4 Eggs (size M); 2 Wheat toastis; 4 thin slices of cooked ham (approx. 20 g each); 7-10 Tbsp coarse pepper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bag of Hollandaise sauce (for 1/4 litre liquid)
100 g Butter
3-5 Tbsp Wine vinegar
4 Eggs (size M)
2 Wheat toastis
4 thin slices of cooked ham (approx. 20 g each)
7-10 Tbsp coarse pepper

Directions

1
For the sauce, mix 125 ml water and sauce powder well, bring to the boil while stirring and remove from the heat. Cut butter into cubes, add, fold in and keep warm
2
For the eggs, boil about 1 litre of water in a narrow, high pot. Add vinegar. Beat the eggs one after the other in a cup and let them slide one by one into the boiling water. Cook for approx. 3 minutes, while carefully pressing the egg white with tablespoons against the egg yolk
3
Toast toasties crispy in a toaster. Remove the eggs from the water with a skimmer and let them drip off on kitchen paper. Halve the toastis. Place 1 slice of ham on each half of the toasties, place 1 poached egg and some sauce on each. Sprinkle with pepper