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Egg Benedict With Hollandaise Sauce | Brunch Menu

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Egg Benedict With Hollandaise Sauce | Brunch Menu

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Egg Benedict is the popular New York-style brunch menu, having ham and poached egg on top of the English muffin. Mrs. Benedict was a regular customer in one of the Manhattan restaurants and she asked for new egg cuisine there. So the chef made Egg Benedict for her, for the first time. There are various types of Egg Benedict by changing the ingredients or sauces. You can feel the great taste in your mouth if you have a bite of English muffin, ham, spinach with overflowing egg yolk.

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

4 Large Eggs
4 Pieces Sliced ham
Handful Spinach
1 Large Tomato
2 Large English muffin
1 tsp. Minced garlic
1/2 tsp. Parsley
Salt & Pepper, to taste
Spread sauce
2 tbsp. Mayonnaise
1 tbsp. Wholegrain mustard
Vinegar mixture
3.5 cup Water
3 tbsp. Vinegar
1 tbsp. Salt
Hollandaise sauce
2.82 oz. Butter
2 Large Egg yolks
1/2 tbsp. Lemon juice(or vinegar)
Salt & Pepper, to taste

Directions:

Wash the spinach and cut the bottom part of it, slice the tomatoes in a ring shape and sprinkle some salts and black pepper.

Apply olive oil on a pan and insert minced garlic, then put the spinach and stir it well. Season it with a little bit of salt and black pepper. Roast ham on the grill pan or any pan.

Boil the vinegar mixture and when it boils, make a tornado with a spoon and insert the egg in the middle of the water. Boil it for 2~3 mins to make a poached egg.

Melt the butter, you can microwave it for 40 secs. Stir the egg yolk in a bowl, put the bowl in the pot with warm water. Insert melted butter and stir it with egg yolk. Season it with lemon juice, salt, and black pepper.

Cut the English muffin in half, spread the bread spread, insert spinach, tomato, ham, poached egg in order.

Put the result on a dish and spread the sauce, finish it by sprinkling some parsley.