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| Main Ingredients | Burger buns, Eggs |
| Cuisine | American |
| Course | Snacks and Starters |
| Prep Time | 0-5 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Burger Benedict
- 2 Burger buns
- 3 Eggs
- 3 teaspoons Vinegar
- 1/2 cup Clarified butter
- 1 teaspoon Lemon juice
- to taste Salt
- to taste Crushed black peppercorns
- 1 teaspoon Worcestershire sauce
Method
- Boil sufficient water in a deep non-stick pan. Add vinegar, stir well and simmer further.
- Halve burger buns horizontally. Apply spoonful of clarified butter on both halves and place on a hot non-stick tawa. Toast till well done.
- Separate egg yolk from the white from one egg and place the egg yolk in a bowl.
- Slide in the remaining eggs, one by one, into the simmering water and let the eggs poach, that is for 3-4 minutes.
- To make hollandaise sauce, take the bowl with the egg yolk. Add lemon juice, salt, crushed peppercorns, Worcestershire sauce and 1 teaspoon hot water. Whisk well into a homogenous mixture by adding ½ cup clarified butter.
- Place poached eggs on a toasted bun base and put it on a serving dish. Drizzle Hollandaise sauce on top, cover with remaining toasted bun half and serve immediately.
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