Portable Eggs Benedict
This is a neat to-go version of our favorite poached egg dish.
Source and licence
"Portable Eggs Benedict" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Portable_Eggs_Benedict, revision 4514769), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Portable_Eggs_Benedict&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514769
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 dash white vinegar
- 2 large eggs
- 1 pita
- 2 tbsp cream cheese
- Smoked salmon
Method
- Boil enough water to fill a deep pan.
- Add vinegar to the water.
- Crack eggs into the boiling water/vinegar mixture. Leave them alone for 5–7 minutes.
- Cut open the top of a pita. Line the inside of the pita with cream cheese and smoked salmon.
- Take eggs out of the pan using a slotted spoon and drop them into the pita.
- Eat immediately.