Eggs Benedict
Ingredients
- 1 pack KOMETA Kemencés Sült Prágai Sonka
- 6 eggs
- 50 g butter
- 20 ml vinegar
- 1ml citron
- 1 baguette
- 1 head of romain lettuce
- 20 g grated pickled horseradish
- 1 dl cream
- snidling
- salt, pepper
Preparation
First, we make a hollandaise sauce. Melt 50 g butter. Separate 4 eggs, place the yolks in a metal bowl. This is heated over steam with continuous stirring. It is important not to stop stirring for a minute, as this is the secret of the sauce. Add the melted butter and a pinch of salt and pepper. Then add a little fresh lemon juice and 20 g of horseradish for an Easter flavour.
Finally, after gradually adding about 1 dl of cream, continue steaming until the hollandaise thickens.
Cut a baguette in half and fry each side in a pinch of butter.
Boil water in a pot and add about 2 tbsp vinegar. Stir the water vigorously, then carefully drop 2 eggs into the centre of the vortex and cook for about 2 minutes.
Drain the excess water from the poached eggs with paper towels and serve. Lay romaine lettuce leaves on the baguettes, on which the eggs can be placed. Drizzle generously with the hollandaise sauce and sprinkle with a little chopped chives. Of course, ham is an essential part of an Easter treat!
