Eggs Benedict (poached eggs with sauce Hollandaise)

Name: Eggs Benedict (poached eggs with sauce Hollandaise)
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 5 TABLESPOONS Vinegar essence; 8 Eggs (size M); 1 package (250 ml) Hollandaise sauce; 1 big tomato; 2 Wheat toastis; 2 discs (40 g each) cooked ham; 7-10 Tbsp Chervil and coarse pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

5 TABLESPOONS Vinegar essence
8 Eggs (size M)
1 package (250 ml) Hollandaise sauce
1 big tomato
2 Wheat toastis
2 discs (40 g each) cooked ham
7-10 Tbsp Chervil and coarse pepper

Directions

1
Boil up about 1 litre of water in a high pot. Add vinegar essence. Beat the eggs one by one in a cup and let them glide one by one into the boiling water. Cook over low to medium heat for about 5 minutes.
2
Heat the sauce in a small pot. Wash, clean, quarter and seed the tomato. Cut the flesh into small cubes. Remove the eggs from the water with a skimmer and let them drip off on kitchen paper.
3
Halve the toasti and toast. Halve the slices of ham. Place 1/2 slice on each half of a toasti, place 2 poached eggs and some sauce on each slice. Sprinkle with tomato cubes and garnish with chervil and coarse pepper.