Eggs Benedict with Salmon and Chlorella Sauce

Eggs Benedict with Salmon and Chlorella Sauce

Ingredients

• 1 Egg

• 1 tbsp Vinegar

• 1 slice White Bread

• 1 slice Smoked Salmon

• Some Black Olives (for decoration)

• Some Pink Peppers (for decoration)

Chlorella Sauce:

• 1 tbsp Mayonnaise

• 1 tbsp Plain Yogurt

• 1/4 tsp (0.75 g) Sun Chlorella® Powder

Directions

• 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.