Eggs Benedict Casserole for Breakfast

Eggs Benedict Casserole



Things required


  • 2-4 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons vinegar 9%  (if you like)For tomato sauce: 
  • 1 tomato
  • ½  paprika
  • 1 small onion
  • 1 garlic
  • 1-2 tablespoons  sour cream (or mayonnaise)
  • 1 tablespoon  tomato sauce or ketchup
  • salt to taste
  • ground pepper
  • 100g cheese
  • parsley or dill

  1. Cook poached eggs (i.e. eggs in a bag).
  2. Add salt and vinegar to the water (800ml) and boil until the bubbles rise from the bottom.
  3. Break the eggs carefully not to damage the yolk into a small bowl.
  4. Hold the bowl with the egg close to the water and pour into the pan. Once the egg is dipped into the water, rotate the water with a spoon carefully to white gathered around the yolk, giving the shape to the egg.
  5. Boil the egg for 2-5 minutes.
  6. Prepare the tomato sauce.
  7. Wash the tomato and cut into small cubes or chop in a blender into a homogeneous mass.
  8. Peel and chop the garlic and onion.
  9. Wash the paprika, remove its seeds and cut into small cubes or thin strips.
  10. Fry  the onion and garlic about 2 minutes.
  11. Add the paprika and cook, stirring, for 4-5 minutes.
  12. Put the chopped tomatoes or tomato mass and fry all together stirring for 6-8 minutes until the sauce thickens slightly.
  13. Add tomato sauce or ketchup and stir.
  14. Put the sour cream or mayonnaise and mix well again.
  15. Remove the pan from the stove, add salt and pepper to taste.
  16. Put the sauce in a baking dish or leave in the pan.
  17. Put the poached eggs in the sauce, add a little salt and pepper, sprinkle with chopped herbs and grated cheese.
  18. Bake for about 15 minutes in the oven heated to ~ 180 ° C.

Enjoy your meal!





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