Fancy a real royal breakfast? Try Egg Benedict, a delicious, nutritious and delicious dish. The main thing is to strictly observe the cooking technology so that the yolk in the poached eggs remains liquid.
It is necessary
- - 4 slices of white bread or half buns
- - 4 chicken eggs
- - 4 slices of ham
- - vegetable oil
- For Dutch sauce:
- - 120 g butter
- - 3 yolks
- - 2 tbsp. tablespoons of dry white wine
- - salt pepper
Instructions
Step 1
For hollandaise sauce, melt the butter in a saucepan. Beat the yolks and wine separately in a metal bowl using a mixer. Gradually, in a thin stream, add oil - make sure that the consistency of the sauce remains uniform. Season the finished sauce with salt and pepper to taste. Keep it warm before serving.
Step 2
Lightly dry the slices of bread in a skillet without oil, in a toaster or in the oven. Place a slice of ham on each slice of bread.
Step 3
Pour an 8 cm layer of water into a saucepan, bring to a boil, and then reduce heat to low. Put a square piece of cling film in 4 cups, brush them with vegetable oil.
Step 4
Gently pour an egg into each cup so that the yolk remains intact and does not spread. Tighten the ends of the film from above. Place the pouches in boiling water and cook for 2 minutes.
Step 5
Remove the knots from the foil and carefully place the poached eggs on top of the ham slices. Pour warm hollandaise sauce over the dish and serve immediately.
