Egg Benedict

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 liter water
  • 3 teaspoons vinegar
  • 2 teaspoons parsley, chopped
  • 4 slices bacon, wide
  • 4 toastie (s)
  • 4 tablespoon hollandaise sauce
  • 4 egg (s)
  • salt and pepper
Egg Benedict
Egg Benedict

Instructions

  1. For the egg Benedict, the water is brought to the boil in a small, as high as possible pot and then the vinegar is added. Chop the parsley. Now leave out the bacon and toast the bread rolls. If you take ready-made hollandaise, heat it up briefly and then set it aside.
  2. Now create a strudel in the vinegar water with a spoon and then poach 1 egg one after the other. To do this, place the egg in the center of the water and let it sink down, then cook for 2 - 3 minutes at simmering temperature and drain on a piece of kitchen roll.
  3. Finally, put some hollandaise on the lower half of the bun, sprinkle with salt and pepper, place the egg on top and then sprinkle with a little parsley. Then place a slice of bacon on the egg and cover with the toast roll lid.

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