Egg Benedict

Egg Benedict

Per serving:

Slice of bread or half a roll

Slice of bacon or ham


Dutch sauce
Pour water into a wide saucepan, add white wine vinegar (1 tablespoon per liter of water). Bring water to a boil.

Gently break the egg into a ladle or a small bowl.

A large spoon to make a funnel in the water, stirring the water counter-clockwise.

Carefully release the egg into the funnel. Cook for 3 minutes.

Remove the egg with a whisk.
Dutch sauce (4 servings)

1 in.l. White wine vinegar

1 in.l. water

0.5 tsp. Coarse pepper

2 yolks

100 g melted butter


Ground white pepper

Mix the vinegar and water in a small saucepan and boil the mixture over low heat for 1/3 (cook for about 1 minute).

Remove mixture from fire, strain and allow to cool.

In a heat-resistant dish, mix marinade and yolks. Put the dishes in a water bath. Beat whisk until thick. (5-6 minutes). The mass will become homogeneous, light and will increase in volume.

Constantly whisking, gradually add the melted butter until the sauce thickens and becomes glossy.

Add the ground white pepper and salt. Immediately submit.

Egg Benedict

Before serving, store in a warm – above the pan with hot water and a closed lid (store no more than 2-3 hours).

Also this sauce can be prepared in a blender or with a mixer.
On a fried piece of bread put a slice of ruddy bacon, egg-poached and pour with Dutch sauce.

author: katelig