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Eggs Benedict

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Eggs Benedict

Eggs Benedict


Eggs Benedict
Eggs Benedict and/or Eggs Benedict are usually served in America on getoasteten English Muffins and/or Toasties for breakfast. Eggs Benedict can be prepared with cooked ham or Bacon. It is important that one uses only very fresh eggs with high-viscosity Eiklar, so that the protein does not zerläuft with the Pochieren so strongly in the water. Give seawaters with white vinegar and a prize sugar into a large pot to the Pochieren of the eggs Benedict first. The water with a laurel leaf, black pepper grains and carnations pepper and a cover present. The water to cooking bring. And leave to the Sud approx. 8-10 min. reset the temperature on middle stage köcheln. The water should remain short under the boiling point. Lift the spices from the water with a foam spoon. The eggs successively break open and separately into a cup give. Each egg carefully in the Sud to slide let put and by two Esslöffeln the protein easily around the yolk. Eggs Benedict 5 minutes on low temperature to pull leave. In the meantime in a coated pan omit butter. Three disks cooked ham to the half fold up in each case and in the hot butter anbraten briefly. Sauce Hollandaise into a small pot or into a handle cash role give and after packing guidance under agitating with the whisk warm up. Weißbrot in three somewhat thicker disks cut and in the toaster easily anrösten. Each disk Weißbrot with cooked ham occupy and the eggs Benedict on it set. Sauce Hollandaise pour to be seen as above in the picture. Eggs Benedict with fresh parsley and finely cut chives cover.


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