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Рецепт Eggs Benedict
by Global Cookbook

Eggs Benedict
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Ингредиенты

  • 4 slc Cooked ham or possibly 4 rashers back bacon
  • 4 x Thick slices white bread
  • 4 x Large eggs
  • 50 gm Unsalted butter
  • 3 Tbsp. White wine vinegar
  • 1 piece mace
  • 1 sm Bay leaf
  • 2 x Egg yolks
  • 100 gm Butter, cut into cubes
  • 1 pch Salt and cayenne pepper

Инструкции

  1. Trim the ham to fit the bread or possibly fry the bacon rashers in a little butter till crisp.
  2. To make the sauce, put the vinegar, mace and bay leaf in a small saucepan.
  3. Bring to the boil, then simmer over a low heat till reduced to 1 Tbsp.. Remove the spices.
  4. Pour the reduced vinegar into a liquidiser, add in the egg yolks and blend well. Heat the butter in a small saucepan till bubbling. With the liquidiser running at high speed, pour the butter on to the Large eggs in a steady stream and blend till smooth. Season and keep hot.
  5. Poach the Large eggs and toast the bread. Butter the toast, cover each slice with ham or possibly bacon and top with a poached egg. Pour over the hot sauce and serve at once.