Eggs Benedict (Portuguese Style)

Ingredients

• 2 eggs
• Pepper (to taste)
• A drizzle of extra virgin olive oil
• 1 pita bread (or rustic bread slices)
• 1 clove of garlic
• 1 sprig of coriander
• 2 teaspoons vinegar
• 4 ham slices
• 1 tablespoon lemon juice
• 2 egg yolks
• 2 tablespoons butter
• Pepper (to taste)
• Salt (to taste)

Instructions

1. 1

   Fill a saucepan with enough water to poach the eggs. Add two teaspoons of vinegar and a sprig of fresh coriander, then bring the water to a gentle boil over medium-high heat.

2. 2

   When small bubbles begin to rise from the bottom of the pan, carefully add the eggs and poach them over medium heat for 3 to 4 minutes, or until the whites are set and the yolks remain runny.

3. 3

   While the eggs are cooking, melt the butter in a skillet over low heat or in the microwave.

4. 4

   In a blender, combine the egg yolks and lemon juice. Blend for about 15 seconds until well mixed. Reduce the speed to low and slowly pour in the melted butter while blending. Season with salt and pepper, then blend for another 10 seconds, or until the sauce is smooth and creamy. Set aside until ready to use.

5. 5

   Slice the bread in half and toast it lightly. Rub the cut side of a peeled garlic clove over each slice and season with pepper to taste.

6. 6

   Drizzle the toasted bread with olive oil, then top each slice with two slices of ham and a poached egg. Pour the sauce generously over the eggs, season with a little pepper, and serve immediately.