Rolled Eggs Benedict

Rolled Eggs Benedict! Served with a delicious bĂ©chamel sauce đŸ„šđŸ˜‹


16 reviews




Total time: 50 minutes

Prep time: 40 minutes, Cook time: 10 minutes

Ingredients for 4 people

4 egg

1 zucchini

6 slices of ham

1 cloves of garlic

3 1/2 tbsp of olive oil

3 1/2 tbsp of onion confit

4 slices of bread

3 tbsp of butter

1 tbsp of herbs de provence

5 oz of emmental cheese

0.4 cup of bechamel sauce

1 tsp of chives

2 tsp of chefclub vegetable seasoning

4 basil leaves


Rolling pin or metal rod

Step 1/3

Boil water and cook the eggs in simmering water to obtain poached eggs. Set aside. Cut the garlic into pieces and mix it with the olive oil. Cut the zucchini into thin strips. Place 2 strips of zucchini on a slice of ham and brush them with the olive oil mixture. Spread with onion confit then roll the strips around a wooden spoon. Repeat the process to have 4.

Step 2/3

Mix the butter and the herbs of Provence. Flatten the slices of bread with a rolling pin and roll the bread around the rolling pin. Brush the end of the bread to seal the ends. Butter the grill and brush the bread rolls with butter. Spread 2 rows of grated emmental cheese on the grill. Sprinkle with Chefclub vegetable seasoning. Wrap the melted emmental around the bread rolls. Repeat the process to have 4 rolls.

Step 3/3

Mix the béchamel and the chives until you have a smooth sauce. Place the sliced bread rolls vertically on a plate. Place a roll of ham and zucchini in each sliced bread roll. Place 1 poached egg on top of each roll. Coat the rolls with the béchamel sauce. Add the basil and enjoy!

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