班尼迪蛋 Egg Benedict

材料

煙三文魚 2片

圓麵包 1個

雞蛋 2個

蛋黃 3個

白醋 15克

鹽 適量

胡椒 適量

檸檬汁 5克

白酒 30克

牛油 50克

做法

1. 先製作荷蘭醬

2. 放3個蛋黃，加入適量鹽和胡椒調味，攪拌均勻

3. 加入檸檬汁攪勻

4. 加入白酒攪拌至淡黃色

5. 燒一鍋水，用中小火把水加熱至快要沸騰的溫度

6. 把裝有荷蘭醬的盤子放在鍋上並開始攪拌

7. 利用水蒸氣把醬加熱，注意要慢慢攪拌，防止底部凝固，攪拌至沙律醬的稠度

8. 加入溶化的牛油，攪勻

9. 製作水波蛋，用小火燒一鍋熱水

10. 加入白醋讓蛋白更易凝固

11. 用筷子攪拌，令熱水形成漩窩

12. 在水渦中央輕輕放入雞蛋

13. 慢煮4分鐘後把蛋取出，烹調時間可按個人喜好改變，以調整蛋黃的熟度

14. 把圓麵包切半，放在碟上

15. 放上煙三文魚

16. 放上水波蛋

17. 淋上荷蘭醬

18. 灑上一點辣椒粉和蕃茜碎作裝飾，完成

Ingredients

2 slices Smoked Salmon

1 round Bread

2 Egg

3 Egg Yolk

15g White Vinegar

Pinch Salt

Pinch Pepper

5g Lemon Juice

30g White Wine

50g Butter

Steps

1. Make Hollandaise sauce first

2. Add 3 egg yolks, season with salt and pepper and stir well

3. Add lemon juice and mix well

4. Add white wine and stir until light yellow colour

5. Heat a pot of water to boiling temperature with medium heat

6. Place the dish with Hollandaise sauce above the pot of water and start stirring

7. Use water vapour to heat the sauce. Stir slowly to prevent the sauce from solidifying and stir until obtaining a uniform consistency like the salad dressing

8. Add the melted butter and stir well

9. Make poached eggs. Heat a pot of hot water with low heat

10. Add white vinegar to make the egg white more easily coagulated

11. Stir the post of hot water with chopsticks

12. Gently place the eggs in the centre of the water

13. Remove the eggs after 4 minutes of slow cooking. The cooking time can be changed according to personal preference to adjust the thickness of the egg yolk

14. Cut the bread into half and place it on the plate

15. Put the smoked salmon on the bread

16. Put on the poached egg

17. Add the Hollandaise sauce

18. Sprinkle a little chilli powder and parsley flakes for decoration. Finish