Eggs Demi-Benedict (1950)
"This is a simplified Eggs Benedict recipe. It comes from a goofy old cookbook called "Wolf in Chef's Clothing, the Picture Cook and Drink Book for Men." All the recipes in the book are done in pictures, but I've translated them into words for you."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (712.1 g)
- Calories 475.7
- Total Fat - 32 g
- Saturated Fat - 6.8 g
- Cholesterol - 345.5 mg
- Sodium - 1432.5 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 0.5 g
- Sugars - 8.9 g
- Protein - 14.7 g
- Calcium - 77.4 mg
- Iron - 1.9 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Using a large glass or tumbler, cut the bread into large rounds. This step is optional.
Step 2
Toast the bread.
Step 3
Heat a skillet and lightly saute the ham slices.
Step 4
Place ham on toasted bread and set aside.
Step 5
Combine vinegar and water in a deep skillet and bring to a boil.
Step 6
Meanwhile, combine lemon juice and mayonnaise.
Step 7
Add egg yolk and mix well.
Step 8
Place in a small saucepan over low heat and cook, stirring, just until warmed.
Step 9
When vinegar and water mixture is boiling, gently add the two eggs, without breaking the yolks.
Step 10
Reduce heat and cook until whites are firm, 2-3 minutes.
Step 11
Gently remove eggs and place on top of ham.
Step 12
Pour the sauce from the saucepan over the eggs.
Step 13
Sprinkle paprika on top.
Tips
No special items needed.
1 Reviews
You'll Also Love
