Eggs Benedict
easy
25 mins
25 mins
Ingredients
- 4 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 1 Avocado
- 2 TABLESPOONS Lemon juice
- 4 discs (approx. 20 g each) cooked ham
- 1/4 collar Chives
- 150 g Butter
- 2 Egg yolk (size M)
- 1 TABLESPOON Cream yoghurt
- 2 Wheat Toasties (approx. 50 g each)
- 7-10 Tbsp Pepper
Directions
- 1
Bring approx. 3 litres of water to the boil in a saucepan. Add vinegar and salt. Beat the eggs one after the other into a cup. Make a whisk in the vinegar water and let the eggs slide into the whisk one by one. Cook for about 4 minutes. Lift them out and let them drip off on kitchen paper.
- 2
Halve the avocado, remove the core, remove the flesh from the skin and cut into slices. Sprinkle with 1 tablespoon lemon juice. Cut ham slices in half. Wash chives, shake dry and cut into fine rolls.
- 3
Melt the butter. For the sauce, mix the egg yolks, yoghurt, 1 pinch of salt and 1 tbsp. lemon juice in a tall, narrow beaker with the blender until smooth. Slowly pour the butter into the egg yolk mixture. Continue to puree until a smooth sauce is obtained.
- 4
Halve the toasties and toast them. Cover toast halves with ham, avocado and eggs, sprinkle with chives and drizzle with the sauce. Sprinkle with coarse pepper.
Nutrition Facts
640 kcal
12 g
57 g
18 g
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