Eggs benedict for breakfast

A chic French-style breakfast will be appreciated by everyone! This is an excellent culinary recipe for a hearty French breakfast. This kind of food is suitable for absolutely everyone. The advantage of this dish is that you can add to it a side dish of any vegetables to your taste. Eggs Benedict are cooked very quickly, which will help you save time in the morning when you are in a hurry somewhere. This breakfast will turn out to be very satisfying and delicious and will pleasantly please both you and your household.

Annelly

Recipe author

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Composition / ingredients

Servings:

Eggs

Bread

Ham (2 slices, boiled)

For the sauce:

Lemon juice

Butter

100

Egg yolks

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 9 g

Fats 66 % 33 g

Carbohydrates 16 % 8 g

361 kcal

GI: 13 / 0 / 88

Step-by-step cooking

Cooking time: 20 min

Step 1:
Ingredients.
Step 2:
Prepare poached eggs: Break the egg into a bowl so that the yolk remains intact.
Step 3:
Boil the kettle. Pour water from the kettle into a small saucepan to a depth of 2.5-3 cm. Bubbles will come from the bottom of the pan, immediately pour the egg into the water and cook for 1 minute exactly.
Step 4:
Remove the pan from the stove and leave the egg in the water for 10 minutes.
Step 5:
For hollandaise sauce: melt the butter in a saucepan. Mix lemon juice and yolks.
Step 6:
Put a saucepan with egg yolks over a pan of slightly boiling water and whisk. Continuing to beat, pour in the oil. The mass should become thick, creamy. The sauce is ready.
Step 7:
Toast bread slices on both sides, put ham on them.
Step 8:
Remove the poached eggs from the water with a slotted spoon, blot the bottom with a napkin and transfer the eggs to the ham.
Step 9:
Serve eggs benedict with warm hollandaise sauce.
Step 10:
Bon appetit.