- Eggs Benedict -
Serves: 2 persons
Ingredients: click here.
Lay the slices of Parma ham between two sheets of baking paper about 7 minutes in a preheated oven at 180 º C and keep aside. Bring the ingredients for the castric to boil, pour it through a sieve and season to taste with salt and pepper. Whisk the sauce, egg yolks and sifted castric bain -marie until thick and fluffy. Remove from heat and whisk in a thin stream of the melted butter. Season to taste with salt and pepper and keep warm.
Meanwhile, heat 2 liters of water for the eggs, add 200 ml white wine vinegar and keep it at just below the boiling point. Break the eggs one at a time over a sieve, let it drain and put into cups. Let the eggs carefully into the water and poach for 3 minutes. Remove with a slotted spoon or skimmer and drain. Cut away any unsightly edges.
Then toast the muffins halved. Put the Parma ham and poached eggs. Divide the hollandaise sauce and sprinkle with chives.