Recipe of Eggs Benedictine

Ingredients

• 3 eggs.
• 150 g of bacon, bacon or bacon.
• 3 muffins or toast cut in half
• 1 tablespoon of butter.
• 1 cup of water
• 1 tablespoon of white wine.
• 1 pinch of salt.
• 10 g of fresh parsley for garnish.
• 3 egg yolks.
• Lemon juice.
• 1 teaspoon of mustard
• 100 g of unsalted butter.
• 1 pinch of salt.

Directions

1. 1

   In a pan, add water, wine and salt to taste.

2. 2

   Heat and add the eggs, cooking them one by one, breaking the shell very carefully to avoid breaking the yolk.

3. 3

   Cook until the egg whites and yolks harden (optional).

4. 4

   Remove them with the help of a skimmer and set aside.

5. 5

   Toast each of the muffin slices and set aside.

6. 6

   In a pan, add the tablespoon of butter and heat over medium heat, add the bacon and cook on both sides until golden brown.

7. 7

   Heat the butter until it melts completely.

8. 8

   In a blender, add the lemon juice, mustard, salt and egg yolks.

9. 9

   Turn on the blender and process while adding the butter in the form of a thread.

10. 10

    Whisk until you get a thick sauce.

11. 11

    Place the slices on a tray and place the bacon on top of each one, then the eggs and finally the hollandaise sauce.

12. 12

    Garnish with a little parsley and serve.