Benedict egg appetizer
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The buns are cut horizontally and fried nicely.
Slices of mussels, bacon, or ham are lightly fried, in a little oil and over low heat, just enough to take a pleasant taste and not to dry and harden.
Place the browned buns on the plates and cover with the slices of muscle / bacon / fried ham.
Bring the water to a boil, and when it starts to bubble, add the vinegar and then make a small swirl with the spoon. Break the eggs one at a time and let them boil gently in water for 3-4 minutes on low heat. After this time, the eggs are removed with a spatula and laid on a plate to drain the water.
When the poached eggs have drained, place them on top of the slices of muscle / ham / ham.
Prepare the hollandaise sauce and pour hot, all over the set prepared in advance.
Sprinkle with chopped parsley, prepared in advance and breakfast is served hot immediately. There is no need for bread, sour or sour (hollandaise sauce is sour) or salads.
Do not fry the muscle / ham, ham ... too much, so that it does not dry / harden.
Do not boil poached eggs for a long time, so that the yolks do not harden.
If poached eggs stick to the bottom of the pot in which they are boiling, try to peel them gently so that they do not break.
Leave the poached eggs on a plate to drain the water in which they boiled and then you can put them on the fried muscle.
Make the hollandaise sauce at the last minute, so that it is hot to serve.