A hearty, but surprisingly delicious dish – breakfast that sets you in a great mood!
Ingredients – 4 Servings
Medium egg – 4 pieces
Bun – 2 pieces
Ham – 4 pieces
For the sauce:
Egg (yolk) – 2 pieces
White wine vinegar – 1 teaspoon
Butter – 125 grams
Cooking Recipe – Ham and Egg Bun
Cut the buns across. Cool and dice butter.
Cook the Benedict Eggs as described below..
Dry the bun halves in the toaster.
Prepare the sauce: in a small saucepan, beat the egg yolks with vinegar, put it on the lowest heat and, while stirring with a whisk, add a couple of cubes of oil, let them melt and mix with the sauce, then mix the remaining oil. Season with salt and pepper to taste.
Place a piece of ham and a Benedict egg on each half of the bun, pour sauce, sprinkle with cayenne pepper or chopped green onions.
How to make a Benedict Egg
Break the egg into a coffee cup. Bring the water to a boil in a small saucepan and stir it vigorously, creating a funnel. Gently pour the egg into the water funnel. Cook with a low boil for 3-4 minutes, until the protein hardens – the yolk should remain liquid. Remove the egg from the water with a slotted spoon, being careful not to damage the protein coat.