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Everyone loves the idea of taking a seat to a delicious home-cooked dish, however with today's hectic routines, it can be tougher than ever to locate the time to put one with each other. Fortunately, aid is out there, the Eggs Benedict recipe and guidance in this article will assist you put together healthy meals for your family members in a remarkably, short time.
Eggs Benedict Recipe
To make Eggs Benedict you only need 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Eggs Benedict :
You need For the Hollandaise sauce.
You need egg yolk.
Provide fresh lemon juice.
Prepare Unsalted butter (1stick).
Provide cayenne.
You need salt.
You need to prepare For the Eggs Benedict.
Use Canadian bacon or ham.
Use split English muffins or bagels (I use everything bagels).
You need white vinegar.
You need eggs or egg whites (I use egg whites).
You need Salt and pepper for taste.
Use Hollandaise sauce from above.
Prepare Fresh chopped parsley.
Eggs Benedict step by step :
Start with the Hollandaise sauce. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume...
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl..
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble..
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume..
Remove from heat, whisk in cayenne and salt..
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving..
Now for the eggs Benedict.Brown the Canadian bacon in a medium skillet and toast the English muffins or bagels..
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley..
Note: 1 whole muffin or bagel is 1 serving but I usually only use 1/2 of a muffin or bagel per serving for fewer calories and it is still filling. That's why it says 4-8 people.
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