Eggs Benedict

PREPARATION:

Slices of bread roast on two sides on

hot butter.

For boiling and lightly salted water with vinegar, throw the egg immediately after shelling.

Cook for no more than 3-4 minutes, while stirring gently stir the water to "wrap" the egg yolk.

After boiling, remove the egg with a spoonful of lavender on a flat plate lined with a paper towel.

Pour the wine into a saucepan and cook until no more than 1/3 of the volume is evaporated, then remove from the "fire" and add the yolks, mixing with the whisk until the consistency of the saucepan.

Then saucepan or sauce poured into a steel bowl put on a pot of boiling water (to the "water bath") and constantly stirring the tufted whisk with a thin stream of clarified butter.

At the end, the Dutch sauce is seasoned with salt and white pepper, add the cream and continue to mix.

Place a slice of ham on top of a sliced ​​ham, place it in a t-shirt and pour the warm Dutch sauce over it.