Eggs Benedict
A true classic and a delicious dish for breakfast or brunch. Poached eggs on toast with creamy Hollandaise sauce. It may seem like a complicated dish, but step-by-step it's perfectly manageable.
Serves: 4
Preparation time: 60 min
Ingredients:
- Hollandaise sauce
- 8 eggs
- Toast
- 4 slices of Parma ham
- Handful of rocket (arugula)
- 6 tablespoons white vinegar
Method:
- The key to this recipe is getting the Hollandaise sauce right. Once that’s ready, you can move on to the rest.
- Fry the slices of Parma ham until crispy and place them on kitchen paper to drain.
- Meanwhile, bring a pan of water with the vinegar to a boil.
- Prepare the toast and place it on plates. Top with a bit of rocket and then the crispy Parma ham.
- Poach the eggs in the vinegar water for about 4 minutes.
- Let the eggs drain and place them on top of the toast.
- Spoon the Hollandaise sauce over the eggs and serve!
