Eggs Benedict - Recipe

Ingredients for Eggs Benedict

4 eggs
a few slices of salted red fish
bread for toast
onion
dill
For the sauce:
2 eggs
100 g butter
1 tablespoon wine vinegar
1 tablespoon lemon juice
salt
pepper

Cooking Eggs Benedict

Separate the yolks from the proteins. Egg yolks add salt and pepper, beat well.
Lemon juice and vinegar mix and bring to a boil. Go gently pour the yolks into the lemon-vinegar mix. Beat again. Separately, melt the butter, slowly introduce it into the mixture. Beat two proteins and interfere them in the sauce.

Prepare poached eggs. Divide the eggs into individual cups. Slightly in boiling water (2 liters), add 3 tablespoons
tablespoons of vinegar and 1 tablespoon of salt. Carefully lay eggs in the water and cook until the state of "pale white, the yolk remains liquid. Carefully remove them skimmer.

Bread lightly fry in butter. Cut small pieces of salmon and chopped greens. At each toast to put the fish, greens and egg. Liberally pour sauce. A little scotch eggs that are a bit emerged yolk. Immediately file a dish on the table.

Bon Appetit!