Eggs Benedict

Ingredients

• Butter 5 oz
• Chicken Egg 4 pieces
• Salt to taste
• Champagne Vinegar 1 tablespoon
• Tomatoes 1 piece
• Croissant 2 pieces
• Orange Bell Peppers 1 piece
• Whole egg 2 pieces

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour water into a pot, add a tablespoon of vinegar, and bring to a boil. Then, stir the water to create a whirlpool and gently pour in one egg at the center. While slightly swirling the spreading egg white, cook until ready.

Step 3

Remove the egg with a slotted spoon and place it in very cold water for about thirty seconds to stop the cooking process with the internal temperature – the yolk inside should remain half-cooked. Dry the cooked egg on a paper towel. Then, pour the second egg into the whirlpool and repeat all the steps exactly.

Step 4

Make the hollandaise sauce. To do this, melt the butter. The butter should melt and brown until it reaches a hazelnut color. Then, remove the butter and strain it while it's still hot through a fine metal sieve.

Step 5

Separate the egg whites from the yolks.

Step 6

Then place the saucepan with them over low heat and, working quickly with a whisk, thicken them. As soon as they start to thicken, remove from the heat and continue to stir quickly for another two to three minutes.

Step 7

Then, in small portions, begin to add the melted butter to the eggs, constantly whisking. Season with salt.

Step 8

Chop the tomato and bell pepper.

Step 9

Place the halved croissant on a plate and top it with an egg.

Step 10

Serve with sliced tomatoes and sweet red bell peppers.