Recipe: Appetizing Eggs BenedictSolution

Delicious, fresh and tasty.

Brand new Eggs Benedict site. 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. Although I've made Eggs Benedict before, I'd never used a recipe for the Hollandaise sauce- I just used an old method my mom used.

Eggs Benedict To get there, order and timing are key. First, you'll want to make your hollandaise. Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce and ham steaks on an English muffin. You doing steaming seethe Eggs Benedict proving 11 instructions including 7 also. Here you are do the trick.

program of Eggs Benedict

  1. give 2 of English muffins split.
  2. Prepare 4 slices of Canadian bacon.
  3. give 4 of eggs for poaching.
  4. add of S & p.
  5. give of Chives for garnish.
  6. also of Hollandaise sauce.
  7. add Dash of Cayenne pepper.
  8. add Dash of Paprika.
  9. You need 3 of egg yolks.
  10. This 1 tb of lemon juice.
  11. This 1/2 cup of butter separated in half.

I am an Eggs Benedict connoisseur. I am extremely picky, I hate it. I pay top dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning. When you sit down to enjoy your eggs Benedict, you want your muffin freshly toasted, your bacon warm and crisp, and your egg freshly poached.

Eggs Benedict technique

  1. Sauce: In 1-quart saucepan, vigorously stir egg yolks and lemon juice and spices with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted..
  2. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm..
  3. Toast english muffins.
  4. Fry ham until lightly browned on both sides in a pan with some butter..
  5. Eggs: Break cold eggs, one at a time, into a small cup. Heat a pot to boiling reduce to simmering.Stir water to create tornado effect. (The spinning will helps wrap the white around the egg.) Gently slip eggs in 1at a time.Holding dish close to water’s surface.give a gentle stir to wrap eggs up.
  6. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon. Place on dish with paper towels..
  7. Assembly: buttered English muffin,next hsm, top with egg. Generously Drizzle but not soak the top with your sauce and sprinkle chives on top..

Eggs Benedict make any meal an elegant special occasion. This egg dish is specially great for Eggs la Benedict - Split and toast English muffins. Sautcircular pieces of cold boiled ham, place. 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.