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Eggs Benedict
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Igor Gaudêncio
@igorgaudencio- Ingredients
- Recipe
- Eggs8 unit(s)
- Butter with salt200 g
- Sicilian lemon1 unit(s)
- Salt5 g
- Black pepper10 g
- Parma ham100 g
- Toast6 unit(s)
- Place 6 eggs in the sous vide for 50 min at 62.8°C.
- In a container, place the yolk of two eggs and beat with fouet until homogenized. Season with salt and pepper
- In the bowl where I beat the yolks, take it to the bain-marie and continue beating.
- Add the butter at a temperature of 30°C in a thread to this bowl in a bain-marie.
- Until it has the consistency of a cream.
- On top of the toast, cover with the parma ham.
- Remove the eggs from the sous vide, peel them and place them on top of the ham covered toast.
- Put the Dutch cream on top.
- Salt and pepper to taste.serve and be happy!!!
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