Eggs Demi-Benedict (1950)
- Ready In:
- 13mins
- Ingredients:
- 9
- Serves:
-
2
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
- Using a large glass or tumbler, cut the bread into large rounds. This step is optional.
- Toast the bread.
- Heat a skillet and lightly saute the ham slices.
- Place ham on toasted bread and set aside.
- Combine vinegar and water in a deep skillet and bring to a boil.
- Meanwhile, combine lemon juice and mayonnaise.
- Add egg yolk and mix well.
- Place in a small saucepan over low heat and cook, stirring, just until warmed.
- When vinegar and water mixture is boiling, gently add the two eggs, without breaking the yolks.
- Reduce heat and cook until whites are firm, 2-3 minutes.
- Gently remove eggs and place on top of ham.
- Pour the sauce from the saucepan over the eggs.
- Sprinkle paprika on top.
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