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Lorenza Ávila

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Recipe of Benedictine eggs
Recipe

Benedictine eggs

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The Benedictine eggs are a classic French breakfast. Poche eggs are served on bread and ham, bathed in a creamy Dutch sauce.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 5 egg yolks
  • 1 lemon, its juice
  • 2 cups Water
  • salt
  • pinches Cayenne pepper
  • butter, melted
  • slices Ham, (slices) cut in circles
  • 1 tablespoon vinegar
  • 8 eggs
  • branches parsley, to decorate

Preparation

Mix egg yolks, lemon juice, water, salt and a pinch of cayenne in a blender. Mix until the mixture is fluffy, about 1 minute. Then with the blender on add the melted butter. Check if you need more salt or lemon juice.
Put water in a large pot and wait for it to boil. Put each egg in a cup (they will be put in boiling water for cooking but it is easier if they are no longer in the shell).
Add the vinegar and move the water in circular movements with a wooden spoon. Put 4 eggs in the water (pouring the cups in which they were put very carefully) and cook them until they are ready, between 3 and 5 minutes. Repeat with the other 4 eggs.
Put on each plate 2 halves of English muffin, on top of the slices of ham and then the egg. Bathe with the hollandaise sauce on top, decorate with a sprig of parsley and serve immediately.

TIPS

You can use sliced ​​bread, or baguette bread instead of English muffins.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (12)
Cassandra Trejo
20/04/2019 11:00:50
Pésima redacción, las instrucciones no son claras
Hanna Letider
13/02/2016 22:59:08
Así es, cuales dos tazas de agua en la licuadora? si a caso una cucharada y si puedes usar vino blanco mucho mejor! y la salsa se prepara a mano y con globo sobre un baño maría.. No en licuadora,así no fallas en la consistencia,aparte que también lleva nuez moscada y aquí no lo menciona. Suerte y Buen provecho.
Anonymous
21/08/2013 21:29:33
super buena la receta y sorry pero esta re bien explicada se entiende vale por la receta y creeme que se entiende a la perfeccion yo la hice en la universidad estudio gastronomia y quedaron perfectos aunque en vez de ocupar la taza para los huevos yo ocupo una espumadera. Quedan perfectos
Bernice Reyes
03/07/2013 17:46:40
la receta esta buenisima me encanta.... las (5) YEMAS son para la salsa k mesclas con el jugo de limos la pimiento la sal y 2 tazas de agua en la licuadora...... los ocho huevos los vas a quebrar y pones uno en cada taza para k despues de hervir agua con la cucharada de vinagre pongas de esa agua en cada taza para cocinar los huevos... si lees los pasos con atencion es muy muy simple disfruten!!
Vianey Bautista
11/06/2013 02:39:31
Pues yo si le entendí me parece que hay que tener mas valor para publicar algo bueno y constructivo que solo criticar.
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