John Myers
Egg Benedict – My Preparation
The perfect egg benedict – my preparation recipe with a picture and simple step-by-step instructions.
- 4 piece Free range eggs
- 4 disc Toast
- 2 disc Cooked ham
- 8 tbsp Hollandaise sauce
- 1 piece Tomato
- 8 disc Cucumber
- 4 piece Bacon strips
- Salt and pepper
- Toast slices of toast until golden (in a toaster or with a little butter in a pan). When cooked in the toaster, brush the slices thinly with butter. Halve the cooked ham slices and place one half on each toast slice. Cut the tomato into eighths, place 2 tomato eighths and two cucumber slices next to each toast slice, season with salt and pepper.
- Halve the bacon strips and let sizzle in the 200 ° C oven for about 5 to 8 minutes, then degrease on crepe. In a saucepan about 1.5 liters of water, 100 ml of vinegar (10% acid) and bring to the boil, then turn off the heat. Rotate the water with a whisk and poach the eggs in it one after the other. Place one finished egg on each slice of bread. Heat the hollandaise in a water bath and pour 1 tablespoon over each toast. Finally, arrange two half strips of bacon on each plate.
- With a cup of coffee or tea and – if it’s Sunday – a glass of sparkling wine.
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