Eggs Benedict with Honey Cured Ham and Toasted Turkish Bread
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 5.00 | l | Water | NZD 0.00 * NZD 0.00 / l |
| 300.00 | ml | Vinegar, white wine | NZD 0.00 * NZD 0.00 / ml |
| 20.00 | pc | Bread, Turkish | NZD 0.00 * NZD 0.00 / pc |
| 20.00 | pc | Eggs, large | NZD 0.00 * NZD 0.00 / pc |
| 1,200.00 | g | Ham, honey smoked | NZD 0.00 * NZD 0.00 / g |
| 0.60 | l | KNORR Garde d'Or Hollandaise Sauce 1L | NZD 0.00 * NZD 0.00 / l |
| 50.00 | g | Chives | NZD 0.00 * NZD 0.00 / g |
| Total cost (calculated): NZD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): NZD 0.00
Preparation
1. Bring water to the boil in a large pan and add 250mL of white vinegar per 5 Ltrs water, reduce heat and allow to simmer.
2. Grill the cut side of the Turkish toast and keep hot.
3. Place the eggs into the simmering water and cook untill desired liking.
4. Place the Turkish toast onto a large plate and place the egg, sliced ham and KNORR Garde dOr Hollandaise sauce.
5. Garnish with chopped chives.
