Saturday, 12 April 2014

Eggs Benedict

INGREDIENTS (2 people):
- 8 eggs.
- 2 pieces of sliced bread.
- 250 grs. of butter.
- 4 slices of bacon.
- 1/2 lemon juice.

- The first we must prepare, is the "dutch sausage".  Melt the butter over low heat.  When it was prepared, retire the white part of the melted butter and reserve it.
- Put a pan plenty of water over medium heat. 
- Meanwhile, retire 4 egg yolks into a different recipient, and put over the pan with the water, as a double boiler, while we beat it.
- Add the melted butter slowly while we're still beating the eggs yolks until the mix were thicken, adding finally the lemon juice.  Reserve it.
- Now, taking advantadge of the boiled water, we're going to poch the 4 remaining eggs.  Add a little vinegar to the boiled water and, one at a time, break the 4 eggs and, slowly, slide its into the boiled water, retiring it when it were well poched.  Reserve it.
- Pass the 2 pieces of sliced bread over a frying pan, to get two toasted bread.
- Pass the 4 slices of bacon over a frying pan.  Reserve it.
- To serve, put the 2 pieces of toasted bread.  In every piece, put two slices of bacon and 2 poched eggs, sliding a little "dutch sausage" over it.     
- Serve it.

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