Benedictine eggs with leeks
15
20
4
No
Preparation
Side-by-side mode- 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 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.
- In a large casserole, simmer water with vinegar. Break eggs into cups. Slide 2 eggs at a time into water and poach for 3 to 4 minutes, until desired cooking. Normaly yolks should be liquid. Lay poached eggs over paper towels. Repeat the same thing with 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.
