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Benedictine eggs

MEAT

Benedictine eggs

Delicious, very "instagramable" and easy to prepare.

30

2 people

Dificultad

fácil

INGREDIENTS

INGREDIENTS FOR HOLLANDAISE SAUCE:

  • A small glass of Carbonell Extra Virgin Olive Oil
  • Onion
  • Coriander
  • Juice from 1 lemon
  • 2 egg yolks
  • Water

INGREDIENTS:

  • 6 eggs
  • Lard
  • Slices of white bread

NUTRITIONAL INFORMATION

Preparation

In a large saucepan put water to boil with a bowl on top to make the sauce in a bain-marie.

In the bowl, add the yolks with the lemon juice and stir for 5 minutes or until you see that it becomes a creamy mixture; then add a small glass of Carbonell Extra Virgin Olive Oil, the onion and the coriander (very finely chopped).

Now, in another small bowl put some transparent paper and varnish it with a little Carbonell Extra Virgin Olive Oil, add the eggs with salt to taste, wrap it and let it boil for about 3 minutes in the boiling water, then remove it and put it in a strainer to remove excess water.

In a pan with a dash of Extra Virgin Olive Oil, fry the lard, while it is frying put the bread in the toaster.

To finish and make it taste sublime, place the toasted bread on a flat plate, put the egg and the lard on the bread, and soak the dish with Hollandaise sauce. Ready!

Stop salivating, hurry up and prepare it.

Bon appétit!

GRANDFATHER'S ADVICE

"When my grandchildren get up hungry, there's nothing like preparing a good breakfast with toasts. But the mornings get even better when we have it with a freshly squeezed juice that gives energy for the whole day."

GRANDFATHER'S ADVICE GRANDFATHER'S ADVICE

Carbonell Extra Virgin

Cold dishes, salads and toast combine perfectly with our Carbonell Extra Virgin Olive Oil.

Carbonell Extra Virgin

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