Eggs Benedict with Salmon and Chlorella Sauce
1 tbsp Vinegar
1 slice White Bread
1 slice Smoked Salmon
Some Black Olives (for decoration)
Some Pink Peppers (for decoration)
1 tbsp Mayonnaise
1 tbsp Plain Yogurt
1/4 tsp (0.75 g) Sun Chlorella® Powder
Cut out white bread in a circular shape and toast it. — (a)
Mix the ingredients of Chlorella Sauce. — (b)
Make a pouched egg. — (c)
Break an egg in a bowl in advance.
Boil plenty of water in a pot. Pour 1 tbsp of vinegar per egg. Stir boiled water to make an eddy.
Put the egg into the center of the eddy. Keep egg white not to spread out with a spoon.
When the egg became half-done, put it on the strainer lined with a cooking seat to drain off the water.
Put a smoked salmon, (c) and (b) in order on (a). Top with black olives and pink peppers for decoration.