Time to start cooking!On Monday my Home Economics made Eggs Benedict for breakfast and it was so AMAZING!
I would say that it was easy but I'm still not sure how I managed to poach them without them falling apart.
I'm not sure what to really say that's interesting enough apart from I saved my hunger that morning so I'll write the recipe down in case anyone treading this blogger wants the EXACT recipe I used...I hope I'm allowed to do this... teehee
Ingredients
3 tbsp white win vinegar4 large free range eggs
2 toasting muffins
1 batch hot hollandaise
4 slices Ham
Directions
1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
That's all, folks!
- Queenie
That's all, folks!
- Queenie
Hi Antionette,
ReplyDeleteThose eggs Benedict look so great. I will have to try them myself. Next time you could write about what you enjoyed about making the eggs and what you found hard to give a little more details.
Well done with making them, was this the first time you have made them.
Isla