Eggs Benedictine

Comments

The eggs Benedictines or Benedict is a very cuisine of Spanish gastronomy. It turns out to be an exquisite tapa or toast accompanied with a little cooked ham or bacon and a poached egg topped with the typical and popular hollandaise sauce.

It is a very simple and quick recipe to make for any quick lunch or dinner or even as a snack for friends who come home to visit. The most difficult thing is to make the hollandaise sauce, since the texture must be the ideal one to cover these eggs.

Ingredients

Ciabatta bread.
Eggs
York ham roll.
Hollandese sauce.
Chopped parsley (garnish).
Olive oil.
Water.
Vinegar.

Preparation

First, we will preheat the oven to 180º C and cut the chapata bread in 4 cm wide portions, to make it a great bite to eat. We will put these in the oven for several minutes to toast them.

Then we will do the Hollandese sauce (follow the link) and we will cut 1,5 cm thick slices of cooked ham and we will put it in a pan with a little olive oil to give it a hot and toasted touch.

On the other hand, we will poach the eggs in hot water and a splash of vinegar. We will let them be done for a few minutes and we will remove it on absorbent paper. We will cut the part that is ugly to make a nice round egg.

Lastly, we will mount these eggs benedict. First we will put the toast as a base, on top of it a slice of cooked ham and the poached egg, and batter with the rich hollandaise sauce.