Mega eggs benedict on rye

Mega eggs benedict on rye
Mega eggs benedict on rye
Jacques Stander/Drum
Prep Time: 10 MIN
Servings: 1 Large portion
Cooking Time: 15 MIN
  • - parsley butter
  • 150g - butter, melted
  • 3 - slices mature cheddar cheese
  • - salt and freshly ground black pepper
  • 15ml - cold water
  • 4 - bacon rashers, fried OR a few strips of smoked salmon
  • 15ml - lemon juice
  • 2 - eggs, poached
  • 1/2 - avocado, thinly sliced
  • - salt and pepper
  • 2 - slices rye bread, toasted
  • - pinch each of mustard powder and salt
  • 2 - egg yolks

1 Hollandaise sauce

Put the egg yolks and cold water in a glass bowl and position it over a pot with boiling water,making sure the bottomo f the bowl doesn’t touch the water.

Whisk rapidly with a wire whisk while heating until the egg is pale.

2 Slowly add the butter,still whisking rapidly,until a thick, creamy sauce forms.

3 Add the lemon juice,mustard powder and salt and whisk again.

4 To finish

Lightly spread parsley butter on the rye toast while hot.

5 Put one slice on a plate and arrange the bacon or salmon and the avocado slices on top.

Season with salt and pepper.

6 Put the other slice of toast on the avocado and top it with the cheese slices.

Add the poached eggs and season with salt and pepper.

7 Pour the hollandaise sauce over the sandwich.