Eggs Benedict

Ingredients for Eggs Benedict

Instructions for Eggs Benedict

To prepare the Eggs Benedict recipe, please follow these instructions:

Share the four muffins in two, grate and butter them. Benefit them on 4 plates and keep them warm. Grate the flesh lightly on the forehead. Fill a pan with water, add vinegar and bring to the boil. Let the eggs drifting slowly down into the water, one-by-one, and pochér them for 3 minutes. In the meantime, place a slice of hams at each muffinhalvdel. When the eggs are done, they is taken out of the water with a slotted spoon and onto completely dry and placed on muffins and meat. Hollandaise sauce is poured over, and salt, pepper and cayenne sprinkled over.

The Court served as warm as possible.

Tips:
Hollandaise sauce is described below, but it is recommended that less experienced cooks use a can of ready-made sauce, possibly with the addition of an egg yolk, that makes the taste more mellow. It does also not inferior, if one adds the sauce 1-2 tbsp. white wine. The 4 English muffins can be replaced with 8 slices French bread or shape. Eggs to poche ring should be as fresh as possible.