Egg Benedict

Egg Benedict


  • 4 eggs
  • 4 slices of bread
  • 4 slices of vea ham or smoked meat product
  • 2 tablespoons labne
  • 1 teaspoon vinegar
  • 2 cups water
  • Hollandez Sauce

Lightly toast your bread. Put labne on each slice. Overlap 2 slices so that the labnes remain on top of each other. Add the meat product of your choice on top. You can cook it in an oil-free pan or use it directly, depending on your request. Then we'll add the ply egg on it.

For the ply egg, let's add the vinegar in the water and heat it. It is very important that the water does not boil, we can think of the temperature that should be 80 – 85 °C. Stirring the water, let's put the eggs in the bowl slowly in the middle of the water. Whites will be cooked in an average of 5-6 minutes.

After adding our posh egg, you can pour hollandez sauce, which is indispensable for Egg Benedict, in any amount you want.

Enjoy your meal.

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