Eggs Demi-Benedict (1950) |
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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 2 |
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This is a simplified Eggs Benedict recipe. It comes from a goofy old cookbook called Wolf in Chef's Clothing, the Picture Cook and Drink Book for Men. All the recipes in the book are done in pictures, but I've translated them into words for you. Ingredients:
2 slices bread |
2 slices ham |
1 tablespoon vinegar |
4 cups water |
1 tablespoon lemon juice |
1 cup mayonnaise |
1 egg yolk |
2 eggs |
paprika |
Directions:
1. Using a large glass or tumbler, cut the bread into large rounds. This step is optional.
2. Toast the bread.
3. Heat a skillet and lightly saute the ham slices.
4. Place ham on toasted bread and set aside.
5. Combine vinegar and water in a deep skillet and bring to a boil.
6. Meanwhile, combine lemon juice and mayonnaise.
7. Add egg yolk and mix well.
8. Place in a small saucepan over low heat and cook, stirring, just until warmed.
9. When vinegar and water mixture is boiling, gently add the two eggs, without breaking the yolks.
10. Reduce heat and cook until whites are firm, 2-3 minutes.
11. Gently remove eggs and place on top of ham.
12. Pour the sauce from the saucepan over the eggs.
13. Sprinkle paprika on top.
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