Products:
- 2 eggs
- 2 slices of bread
- 1 pinch of s alt
- 1 pinch of black pepper
- 100 g grated sheep cheese
- 2 sausage sticks
- For the salad:
- 100 g red beetroot
- 100 g red cabbage
- 50 g sunflower seeds
- 2 tablespoons olive oil
- ½ tablespoon vinegar
- 1 pinch of s alt
- For the hollandaise sauce:
- 4 yolks
- 2-3 tablespoons olive oil
- juice of ½ lemon
- 1 pinch of black pepper
Preparation:
The 2 eggs are veiled in boiling water. Remove them with a slotted spoon. The two slices are toasted on a toaster. The middle is cut out using a glass to remove the skins.
Use the slices as a canapé - place the prepared eggs on one of them. Place the salad on the other slice.
For the salad:
Grate the cabbage. Cut the beetroot into cubes and boil. Mix with the sunflower seeds. Season with olive oil, vinegar and s alt. Place the salad on the canapé of toast.
Finally pour hollandaise sauce.
For the hollandaise sauce:
In a water bath, mix the 4 egg yolks until they begin to set slightly. Add olive oil in a thin stream. Then the lemon juice. Sprinkle with the spices. Stir continuously.
Pour the eggs Benedict with the sauce. garnish with onion sticks and serve!
