Eggs Benedict (poached eggs with sauce Hollandaise)

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
5 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 5 TABLESPOONS Vinegar essence
  • 8 Eggs (size M)
  • 1 package (250 ml) Hollandaise sauce
  • 1 big tomato
  • 2 Wheat toastis
  • 2 discs (40 g each) cooked ham
  • 7-10 Tbsp Chervil and coarse pepper

Directions

  1. 1

    Boil up about 1 litre of water in a high pot. Add vinegar essence. Beat the eggs one by one in a cup and let them glide one by one into the boiling water. Cook over low to medium heat for about 5 minutes.

  2. 2

    Heat the sauce in a small pot. Wash, clean, quarter and seed the tomato. Cut the flesh into small cubes. Remove the eggs from the water with a skimmer and let them drip off on kitchen paper.

  3. 3

    Halve the toasti and toast. Halve the slices of ham. Place 1/2 slice on each half of a toasti, place 2 poached eggs and some sauce on each slice. Sprinkle with tomato cubes and garnish with chervil and coarse pepper.

Nutrition Facts

KCAL
440 kcal
CARBS
16 g
FATS
31 g
PROTEINS
23 g