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Eggs Benedict

These eggs are perfect for those weekend mornings when you want to have something different for breakfast. Savour it at your leisure and make plans for the rest of the day while you enjoy each juicy mouthful.

Our recipe has a very special aromatic touch because we have used organic pepper, sweet paprika and parsley Pocket.

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Cost

3

euros

Rations

2

people

Preparation

40

minutes

Cooking

minutes

Difficulty

dificultad-baja

Low

Ingredients

2 eggs
Water
1/2 avocado
1 tomato
90 g clarified butter
2 egg yolks
Lemon
1 envelope Carmencita Ground black pepper bio
1 envelope Carmencita Sweet paprika bio
Rye bread
cured bacon
1 envelope Carmencita Parsley bio
Carmencita Mediterranean sea salt

Preparation

  1. Cook 2 eggs in hot water at 65°C for 25 minutes.
  2. Cut the avocado into slices and the tomato, clarify the butter and separate the white whey from the yellow part.
  3. Keep the butter in a water bath at 65 °C.
  4. Mix the two egg yolks with the lemon juice, paprika and pepper.
  5. Slowly add the butter and emulsify in a water bath.
  6. Assemble the avocado and tomato on a slice of rye bread.
  7. Crack the egg at low temperature and place it in the center.
  8. Arrange the slices of bacon over the egg and add the hollandaise sauce on top.
  9. Sprinkle with the parsley to finish the dish.

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