Lost eggs \"Benedict\"

Name: Lost eggs \"Benedict\"
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3-4 Tbsp vinegar essence, salt; 1/2 bunch Chives; 4 fresh eggs; 1 Bag "Preparation for Sauce Hollandaise"; 7-10 Tbsp (for 125 g butter); 125 g Whipped cream; 2-3 TABLESPOONS cold + 1 tablespoon butter; 7-10 Tbsp white pepper; 4 discs cooked ham (approx. 40 g each); 4 discs White bread; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3-4 Tbsp vinegar essence, salt
1/2 bunch Chives
4 fresh eggs
1 Bag "Preparation for Sauce Hollandaise"
7-10 Tbsp (for 125 g butter)
125 g Whipped cream
2-3 TABLESPOONS cold + 1 tablespoon butter
7-10 Tbsp white pepper
4 discs cooked ham (approx. 40 g each)
4 discs White bread
7-10 Tbsp Parsley

Directions

1
Boil up about 1 l water, vinegar and 1 level tablespoon of salt in a wide pot. Wash and finely chop the chives
2
Beat the eggs one by one in a ladle or cup and slide them one by one into the boiling vinegar stock. Leave to stand at low heat for about 4 minutes
3
For the sauce heat 1/8 l water. Stir in sauce powder, bring to the boil. Add cream and bring to the boil again. Remove from heat and add 2-3 tbsp. of butter (less than indicated on the packet) in small pieces. Season to taste with salt and pepper.
4
Briefly fry the ham in 1 tbsp. hot butter. Remove the eggs and dip them briefly in cold water. Drain. Cut off any excess egg white
5
Arrange breads with 1 slice of ham, some sauce hollandaise and 1 egg. Sprinkle with chives. Garnish