Recipe: Eggs Benedict
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6 Pieces
3 English muffins
1 Portion Sauce Hollandaise
1 ripe avocado
1 small mango
1 tbsp lime juice lime zest
2 tbsp chopped chives salt
freshly ground black pepper
Piment d’espelette
6 eggs
2 tbsp white wine vinegar
butter
6 slices serrano ham
Allergens are marked in bold
Step 1
Peel mango and avocado, dice the fruit flesh. Mix avocado, mango and chives in a small bowl. Season with lime juice, lime zest, salt, black pepper and piment d’espelette.
Step 2
Select the ‘keep warm’ oven setting. Halve the English muffins and roast the halves in a non-stick saucepan or toaster and spread butter on the toasted sides.
Step 3
Melt a bit of butter in a saucepan and briefly fry the ham, then place it on the muffin and garnish it with a teaspoon of the avocado-mango mix.
We suggest: NEFF Teppan Yaki
Works on multiple heat zones so you can prepare meats and vegetables simultaneously. Cook like a pro: sauté at high heat in the front and keep food warm at low heat in the back.
Find out more
Step 4
Poach eggs: Boil up 2 litres of water and vinegar, reduce heat until it simmers. Open eggs in a cup each. Stir water with a spoon until you create a whirl that keeps the egg white tighter which makes it cover the egg yolk more quickly. Place the eggs quickly into the simmering water. Use a spoon to cover the yolks with the egg whites. Cook for just under four minutes and remove with a perforated ladle.
Step 5
Allow to drain on kitchen paper. Place poached eggs on the prepared muffins, garnish with a dollop of Sauce Hollandaise and sprinkle with piment d’espelette. Serve the remaining sauce hollandaise in a saucer.
