Eggs Benedict
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- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 1 dlwhite wine
- 1 tbspherbal vinegar
- 1onion
- 2egg yolks
- 100 gbutter
- salt and pepper to taste
- 1 ½ litreswater
- 1 dlherbal vinegar
- 4eggs
- 80 gham slices
- 4 slicesbutter toast
Instructions
Step 1
Boil the wine and vinegar in a pan with the onion. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.Step 2
Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Remove the bowl, season the sauce.Step 3
Bring the water and vinegar to the boil in a wide-bottomed pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, leave to drain.Step 4
Toast the bread on both sides in a frying pan without any oil. Place the ham and eggs on the slices of toast, drizzle the Hollandaise sauce over the top.