Benedictus eggs are a traditional breakfast in France. They say no one prepares this dish better than the French. Dried with bacon, flights with Dutch sauce – this small, nice calorie bomb, is actually a gastronomic pleasure even for people with refined taste.
Bacon – 8 slices
White vinegar – 1 tsp
Hot water – 2 t.
Lemon juice – 1 tsp.
Parsley / green onion – to taste
Egg yolks – 3 pcs.
Eggs – 8 pieces.
Fill the frying pan almost to the edge of the water. Add vinegar. Bring the water to a boiling point and then lower the heat before breaking the eggs.
Gently break the egg shells so the egg yolks remain intact, pour them into the water. Remove the pan from the fire, cover and hold for five minutes.
Gently remove the eggs with a frying spoon.
Toast a few slices of bread and put on each pair of bacon slices.
Make the sauce: whisk the egg yolks with lemon juice. Add heat melted oil. Beat the mixture a little longer and add warm water. Add salt and pepper. The sauce is ready!
Put on the slices of bacon sliced eggs, sprinkle with a spoon of sauce on them and decorate with parsley or green taste!