Eggs benedict for breakfast
Step-by-step preparation
STEP 1
Ingredients.
STEP 2
Prepare poached eggs: Break the egg into a bowl so that the yolk remains intact.
STEP 3
Boil the kettle. Pour water from the kettle into a small saucepan to a depth of 2.5-3 cm. Bubbles will appear from the bottom of the pan, immediately pour the egg into the water and cook for 1 minute exactly.
STEP 4
Remove the pan from the stove and leave the egg in the water for 10 minutes.
STEP 5
For the Hollandaise sauce: Melt the butter in a saucepan. Mix lemon juice and yolks.
STEP 6
Place the pan with the yolks over a saucepan of slightly simmering water and whisk. Continuing to beat, pour in the oil. The mass should become thick and creamy. The sauce is ready.
STEP 7
Fry the bread slices on both sides and place the ham on them.
STEP 8
Remove the poached eggs from the water with a slotted spoon, blot the bottom with a napkin and transfer the eggs onto the ham.
STEP 9
Serve eggs benedict with warm hollandaise sauce.
STEP 10
Bon appetit.
Comments on the recipe
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