Œufs Bénédictine II

Name: Œufs Bénédictine II
Yield: Serves 4
Cuisine: French
Ingredients: 4 eggs; 4 slices white bread; butter; 8 tablespoons brandade de morue; 8 tablespoons hollandaise sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

4 eggs
4 slices white bread
butter
8

Europe
France
Fish course
Pescatarian
Brunch
Mediterranean

Method

Poach eggs and keep warm. Toast bread and cut rounds to fit individual egg dishes. Butter each round and spread it with 2 tablespoons hot brandade de morue. Place in individual egg dishes. Top with a poached egg and spoon over Hollandaise Sauce. Serve immediately.