This breakfast consists of pancakes, poached eggs and hollandaise sauce.
Ingredients
Directions
Sift flour into a large bowl, add baking powder, stir. Add milk, 1 egg and melted butter, mix until smooth. Leave to rest for 5 minutes.
Heat a large frying pan over medium heat, brush with sunflower oil and pour the dough into the pan using a tablespoon (1 tablespoon - 1 pancake). Fry the pancakes until bubbles appear on the surface, then turn over to the other side and fry until golden brown. In this way, fry all the pancakes.
In a deep frying pan, bring about 0.7-1 l of water to a boil, reduce the heat to low and carefully pour 4 eggs into the water, cook for about 3 minutes (the whites should be completely cooked, and the yolks should remain slightly liquid inside).
Prepare the sauce. Place egg yolks, mustard and lemon juice in a blender bowl, pulsate for a few seconds.
Melt the butter in a saucepan and, with the blender motor on, add it to the bowl with the yolks. Salt and pepper the sauce, mix well.
Place 3 overlapping pancakes on each of 4 serving plates, put one poached egg on top and pour over with hollandaise sauce. Sprinkle with black pepper and serve immediately.
Benedictine breakfast
Serves: 4 People
Prepare Time: -
Cooking Time: 30
Calories: -
Difficulty:
Easy
This breakfast consists of pancakes, poached eggs and hollandaise sauce.
Ingredients
Directions
Sift flour into a large bowl, add baking powder, stir. Add milk, 1 egg and melted butter, mix until smooth. Leave to rest for 5 minutes.
Heat a large frying pan over medium heat, brush with sunflower oil and pour the dough into the pan using a tablespoon (1 tablespoon - 1 pancake). Fry the pancakes until bubbles appear on the surface, then turn over to the other side and fry until golden brown. In this way, fry all the pancakes.
In a deep frying pan, bring about 0.7-1 l of water to a boil, reduce the heat to low and carefully pour 4 eggs into the water, cook for about 3 minutes (the whites should be completely cooked, and the yolks should remain slightly liquid inside).
Prepare the sauce. Place egg yolks, mustard and lemon juice in a blender bowl, pulsate for a few seconds.
Melt the butter in a saucepan and, with the blender motor on, add it to the bowl with the yolks. Salt and pepper the sauce, mix well.
Place 3 overlapping pancakes on each of 4 serving plates, put one poached egg on top and pour over with hollandaise sauce. Sprinkle with black pepper and serve immediately.