Sunday, May 09, 2010

Breakfast sandwich à la Egg Benedict

Fozzie: My cousin is so dumb, he thinks eggs benedict is a Mafia gangster!
Kermit: I've seen cheeseburgers funnier than that!
(Muppet show)

My friend and Enjoy Food & Travel co-writer Susanne proudly announced that she had prepared a proper poached egg the other day. Sadly I have not succeeded in this art. Until I manage to do so, this breakfast sandwich is the closest I get to Eggs Benedict.

For two breakfast sandwiches à la Egg Benedict you'll need:

2 square bread rolls
2 eggs
2 cl Hollandaise sauce
Salt, pepper
2 slices boiled ham

Slice of the top off the bread rolls. Scoop out the soft interior of the roll. Take care not to make a hole in the bottom. Leave some bread on the sides and bottom. Squeeze the remaining soft bread creating a hard surface along sides and bottom.

Place ham, then pour Hollandaise sauce the bottom of rolls. Crack an egg and place on top. Season with salt and pepper.

Place in a medium oven (150C / 275F) for 20 - 30 minutes.

To be enjoyed piping hot.

More breakfast stories

(Photo: Eggs Benedict consisting of “English muffins topped with Canadian bacon, poached eggs & hollandaise sauce” with their house potatoes in the background, as served at Orange in Chicago, Illinois by Sandstein)

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