Eggs Benedict
1.
Put water in the pot, add more white vinegar, and boil water on high heat
2.
Beat one egg into the bowl
3.
Boil water
4.
Stir the water constantly with a whisk to form a whirlpool
5.
Turn off the heat, pour the eggs into the whirlpool, add white vinegar to make the eggs solidify quickly. Cover the pot and simmer for five minutes. The poached egg is ready. Take it out and set it aside. Be careful. Don't puncture it. .
6.
Ingredients for Holland sauce, two egg yolks, 100 grams of butter
7.
Butter melts in water, cut into small pieces can melt quickly
8.
Put the melted butter aside for later use
9.
Add two egg yolks with white vinegar, and beat with a whisk
10.
Beat until the egg yolk becomes thick and the liquid swells without thick bubbles
11.
Add melted butter several times in small amounts. Beat each time until the butter and egg yolk are completely fused before adding the next time.
12.
Beat until thick
13.
Finally add lemon juice, black pepper and salt, stir well, and the hollandaise sauce is complete.
14.
Serve in a small bowl for later use
15.
Half avocado, cored and peeled
16.
Sliced avocado
17.
Fry a slice of ham
18.
Put the toast at the bottom, and layer the avocado and lettuce in turn
19.
Spread cheese slices
20.
Finally, top with sliced ham and poached egg
21.
Drizzle with hollandaise sauce
22.
Thick hollandaise sauce. Hehe super tempting
23.
Sprinkle black pepper and you're done
24.
When eating, poke the egg whites, and the half-boiled egg yolk will break out and run on the toast.
25.
There is no limitation on the inner material. You can also add bacon and salmon, free to play
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