Kanetetsu Egg Benedict
Egg Benedict with Yasai Fry
- Cook Time: 20 mins
- Servings: 2 servings
Ingredients
- Yasai Fry 2
- English muffin 1
- Egg 2
- Baby leaves a little
- Vinegar 50ml
- Cheese powder a little
- Ground black pepper a little
- A for sauce
- Tomato ketchup 2 tbsp
- Mayonnaise 1 tbs
Directions
1. Cut English muffin a half put in toaster with Yasai Fry until golden brown.
2. In a small saucepan, bring a large amount of water (not to be used) to a boil, add the vinegar, and when it comes to a boil, whirl it around with a whisk to make a whirlpool.
3. Crack one egg into the center and cook over low heat for 2 minutes and 30 seconds, then immediately place the egg in ice water to drain.
4. Do the same with the other egg to make a poached egg.
5. Arrange English muffins in a bowl, topped with baby leaves, fried vegetables, and poached eggs.
6. Pour over the A mixture, sprinkle with cheese powder and coarsely ground black pepper, and serve.