Bénédicte's eggs are a popular French breakfast. It consists of a toast, the Dutch sauce, a piece of fragrant ham or bacon, gentle egg-pashot. Besides bacon and ham it is possible to take a piece of a salty trout or usual sausage.
It is required to you
- - 1 plate of ham or bacon;
- - 1 round bun;
- - 1 egg;
- - salt and pepper;
- - vinegar.
- For sauce:
- - 2 tsps of juice of a lemon;
- - 2 yolks;
- - 100 grams of a desi;
- - salt.
Instruction
1. Make the Dutch sauce.
2. Put yolks, salt, one tablespoon of water in the capacity of the small size, mix everything.
3. Put on a water bath. Cut a desi, slightly kindle and throw into mix.
4. Prepare before solidification, all the time stirring slowly. Homogeneous mass has to turn out.
5. That mix didn't overheat, raise periodically capacity from water and again lower. Then remove it from fire.
6. Cool sauce a little, add lemon juice, mix. Prepare a poached egg.
7. Roast the lower part of bun and bacon in a frying pan.
8. Put bun, from above bacon on a plate. If fish or ham is used, then to fry there is no need.
9. Get egg a skimmer and lay out from above bacon. Water with the Dutch sauce and strew with a black fresh ground pepper.