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eggs Benedict
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Juliana Jorge
@comebeberepete- Ingredients
- Recipe
- Gems3 unit(s)
- Chilled or frozen unsalted butter in cubes200 g
- Squeezed lemon10 ml
- Salt and Black Pepper to taste
- Poached Egg2 unit(s)
- Vinegar4 tablespoon
- Sliced Bread2 unit(s)
- Royale or Parma ham - slice2 unit(s)
- Butter with salt1 tablespoon
- START WITH THE HOLLANDAISE SAUCE: In a bowl, place the yolks and beat with a fouet until you get a slightly foamy consistency. Add drops of lemon, mix and take the bowl to the bain-marie (but don't let it get too hot). In the bain-marie, beat the yolks more, and gradually add the cold butter, always beating. Don't let the yolk cook! It should slowly "coagulate" as you beat it. The sauce is ready when it reaches a creamy consistency. Season with salt and pepper and set aside.
- TO MAKE THE POCHE EGGS: Put a pot of water and vinegar to boil. When the water boils, slowly and carefully place the egg without the shell. It will cook directly in the water for 4 minutes (to get the yolk soft). With a slotted spoon, remove the boiled egg and pat dry on a paper towel.
- FOR ASSEMBLY: Toast the slice of bread in a pan with butter. On a plate, start the assembly with the bread, then a layer of the hollandaise sauce, a layer of the ham, the egg, and finally more a generous layer of sauce. Repeat the same for another dish (this recipe makes two servings)
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