Eggs Benedict with leeks recipe 4368 677bc6d8-214d-4716-94f3-6cff79cf70d4 /media/pr2lctac/oeufs-benedictine-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 3/17/2022 1:28:44 p.m. 0 0 35 4 1 Brunchs et déjeuners Easter Sandwiches, wraps and burgers Leeks Vegetarian
Eggs Benedict with leeks

Eggs Benedict with leeks

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4
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Ingredients

For the sauce:

  • 2 egg yolks
  • Juice of one orange
  • 125 ml (1/2 cup) of cold butter, diced
  • Salt and pepper

For the eggs and leeks preparation:

  • 10 ml (2 teaspoons) white vinegar
  • 2 to 4 eggs
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (4 tasses) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of white wine
  • 1 to 2 English muffins
  • 4 slices Black Forest ham, or room-temperature smoked salmon
Preparation
Side-by-side mode

For the sauce:

  • In the superior part of a bain-marie, beside heat, whisk egg yolks and orange juice. Set over simmering water but not boiling.

  • Whisk until the preparation is hot and foamy. Add butter, one cube at a time. Whisk each time you add a cube until butter is melted. Season. Set sauce over warm water while cooking poached eggs.

For the eggs and leeks preparation:

  • In a large casserole, simmer water with vinegar. Break eggs into cups. Slide 2 eggs at a time into the water and poach for 3 to 4 minutes, until desired cooking. The yolks should normally be liquid. Lay the poached eggs over paper towels. Repeat the same thing with the remaining eggs.

  • Meanwhile, in a large pan, heat olive oil at high heat, brown leeks for one minute. Add white wine and reduce until almost dry. Set aside.

  • Slice english muffins in two and set aside.

  • Lay leeks mixture over demi english muffins, a ham slice or smoked salmon, then an egg. Keep warm in the oven for a few minutes, if needed.

  • When serving, coat with Hollandaise sauce.

Eggs Benedict with leeks

Ingredients

For the sauce:

  • 2 egg yolks
  • Juice of one orange
  • 125 ml (1/2 cup) of cold butter, diced
  • Salt and pepper

For the eggs and leeks preparation:

  • 10 ml (2 teaspoons) white vinegar
  • 2 to 4 eggs
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (4 tasses) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of white wine
  • 1 to 2 English muffins
  • 4 slices Black Forest ham, or room-temperature smoked salmon
Preparation
Side-by-side mode

For the sauce:

  • In the superior part of a bain-marie, beside heat, whisk egg yolks and orange juice. Set over simmering water but not boiling.

  • Whisk until the preparation is hot and foamy. Add butter, one cube at a time. Whisk each time you add a cube until butter is melted. Season. Set sauce over warm water while cooking poached eggs.

For the eggs and leeks preparation:

  • In a large casserole, simmer water with vinegar. Break eggs into cups. Slide 2 eggs at a time into the water and poach for 3 to 4 minutes, until desired cooking. The yolks should normally be liquid. Lay the poached eggs over paper towels. Repeat the same thing with the remaining eggs.

  • Meanwhile, in a large pan, heat olive oil at high heat, brown leeks for one minute. Add white wine and reduce until almost dry. Set aside.

  • Slice english muffins in two and set aside.

  • Lay leeks mixture over demi english muffins, a ham slice or smoked salmon, then an egg. Keep warm in the oven for a few minutes, if needed.

  • When serving, coat with Hollandaise sauce.

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