Recipe: Eggs Benedict

eggs benedict

EGGS BENEDICT À LA NEFF

Recipe

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6 steps

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

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step 1

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

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

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

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.

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step 4

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.

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