Directions
- 1Cook bacon in a frying pan until crispy. Use water to render the fat in your bacon.
- 2Prepare the eggs. Sieve for a silkier texture.
- 3Make toast with butter.
- 4Make Shakshuka. Chop onions, garlic and red pepper. Cook them in a pan with olive oil, herbs and tomato sauce until it simmers.
- 5Poach eggs and add them to the Shakshuka.
- 6Season the sauce with herbs, lemon juice, and olive oil.
- 7Make Eggs Benedict. Prepare hollandaise sauce. It requires understanding emulsification.
- 8Poach eggs in vinegared water. Make a vortex in the vinegared water and gently place in for six minutes.
- 9Serve the eggs Benedict over toast, ham, and hollandaise sauce.
Ingredients
- 4 eggs
- 6 slices bacon
- 2 slices toast
- 1 tablespoon butter
- 1 tablespoon water
- 1 tablespoon parsley
- 1 handful onions
- 2 cloves garlic
- 1 handful red pepper
- 1 cup tomato sauce
- 1 tablespoon herbs
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoon hollandaise sauce ingredients
- 1 tablespoon vinegar
Equipment
frying panbowlsieveknifespoonspatula
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