Hi everyone, Welcome to my recipe site. Today, we’re going to make a special dish, eggs benedict. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Making Eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot No wonder I rarely eat Eggs Benedict unless I'm eating out, my brain is scrambled enough as it is in the. Choose from ham, smoked salmon, crabmeat.
Eggs Benedict is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Eggs Benedict is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have eggs benedict using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Eggs Benedict:
- For the Hollandaise sauce
- 4 egg yolk
- 1 Tbsp fresh lemon juice
- 1/2 C. Unsalted butter (1stick)
- Pinch cayenne
- Pinch salt
- For the Eggs Benedict
- 8 slices Canadian bacon or ham
- 4 split English muffins or bagels (I use everything bagels)
- 2 tsp white vinegar
- 8 eggs or egg whites (I use egg whites)
- Salt and pepper for taste
- Hollandaise sauce from above
- Fresh chopped parsley
Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce. Eggs Benedict is a traditional breakfast dish composed of an English muffin topped with Canadian ham, poached eggs, and hollandaise sauce. It's the latter that gives Eggs Benny its reputation for. Eggs Benedict is my favorite breakfast menu item, and it's super easy to make from home!
Steps to make Eggs Benedict:
- 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
It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg. Eggs Benedict is a dish consisting of two halves of an English muffin, usually topped with smoked bacon or ham (sometimes known as back bacon, which in the USA is called Canadian bacon), poached eggs, and hollandaise sauce. There are differing accounts as to the origin of eggs Benedict. Eggs Benedict is a classic at Sunday brunch, New Year's morning, or a morning with that special person in your life. The hollandaise sauce can make it or break it.
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