Eggs Benedict - quickezrecipes.com

Royal breakfast! Lost eggs served on toasted slices of toasted bread topped with ham and lettuce leaves, topped with hollandaise sauce.

Ingredients:

Rule for 4 servings: 4 pieces of egg 4 pcs slices of lean ham 4 pcs slices of toasted bread or bun halves 4 tablespoons of hollandaise sauce 1-2 tablespoons

td>vinegar 1 l water a mixture of salad leaves ground pepper butter salt

Procedure:

Preparing the lost egg:
1. Bring water and vinegar to a boil in a pot
2. Bring the boiling water to the boil with a kettle and carefully place the cracked egg into the resulting vortex, boil it for about 2 minutes, then carefully remove it, preferably using a wooden ladle with holes
3. Repeat the procedure for the next 3 eggs.

Finishing:
1. Toast or toast the buns until golden brown in a little butter or in a toaster
2. Place a slice of ham on top of the toasted bread, top with the lost egg and garnish with lettuce leaves
3. Season the Eggs Benedict with salt and pepper and pour a spoonful of hollandaise sauce over the top, serve immediately.

Recommendation:

If you use fresh eggs and the water is just bubbling, just at the boiling point, you don’t need to add vinegar or “swirl” the water – the eggs will not turn sour. The exact moment is when tiny bubbles start to form near the bottom and begin to coalesce into larger ones. Boil the eggs for a minute, then set them aside and let them finish for up to 10 minutes (depending on their size, small ones take less time), but you can tell exactly how long by the consistency of the whites – they shouldn’t be too stiff, but should hold together. But if you go with the vinegar recipe, you need to rinse the eggs in hot water without vinegar for a while to get rid of at least some of the sour flavor.