Eggs Benedict – Betty Bossi

Toast the slices of toast in the toaster or possibly on a baking sheet in the stove until crisp. For the sauce, boil in a small juice of a lemon, chrome steel pan, wine or possibly vinegar, shallots and spices to 2 tablespoons of liquid. Remove the frying pan from the fire, strain the liquid, return to the frying pan one more time, add egg yolks and butter or possibly light butter. Stir constantly on medium fire with a whisk until the sauce becomes light and thick. While whisking, pull the skillet off the heat a few times so that the bottom does not get too hot and the ingredients are heated evenly. When the sauce has thickened, remove the pan from the heat, add the parsley and continue to stir briefly.

Poach the eggs. Lightly fry the ham slices in the hot oil, roll them up, spread them evenly on the toasts. Place the eggs on top, cover with sauce.

Tips: If the sauce curdles at too high a temperature, cool the frying pan on the spot, that is, put it in cold water and stir the curdled sauce by the spoonful with a whisk to make a fresh egg yolk.

Prepared with a hollandaise sauce from the packet, this is a lightning dish.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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