Klub’s Benedikt Recipe

Time20m

Serves1

2 poached eggs on toasted biskit with ham, bakon, turkey hollandaise sauce and paprika

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Ingredients

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1
Prepare the Biscuit
Toast the biscuit until golden brown.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
3
Cook the Meat
In a skillet over medium heat, cook the bacon until crispy. Remove and set aside. In the same skillet, warm the ham and turkey slices until heated through.
4
Assemble the Dish
On the toasted biscuit, layer the ham, turkey, and bacon. Top with the poached eggs.
5
Add Hollandaise
Drizzle the hollandaise sauce over the poached eggs and sprinkle with paprika, salt, and pepper to taste.