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Leeks
Benedictine eggs with leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Sauce:
2 egg yolks
Juice from one orange
125 ml (1/2 cup) of cubed cold butter
Salt and pepper
Eggs and leeks preparation:
10 ml (2 teaspoons) of white vinegar
2 to 4 eggs
30 ml (2 tablespoons) of olive oil
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of white wine
1 to 2 english muffins
4 Black Forest ham slices or smoked salmon at room temperature
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Benedictine eggs with leeks
From
Sep 25
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Jan 01
Preparation
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.
Chef's notes
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