Recipe: Yummy Eggs Benedict

Eggs Benedict. You can let the eggs stay in the water while you prepare your other ingredients. When you are ready to assemble your eggs benedict simply remove the egg from the ice water and put it back into your boiling water for just a few seconds until it gets warm enough to serve. It's so disgustingly delicious, it's almost. disgusting.

Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Making Eggs Benedict requires careful orchestration. Sie können kochen Eggs Benedict using 14 ingredients and 10 steps. So geht's dir erreichen dass.

Zutaten von Eggs Benedict

1. Bereiten of For the Hollandaise sauce.
2. es ist 4 of egg yolk.
3. Bereiten 1 Tbsp of fresh lemon juice.
4. Bereiten 1/2 C. of Unsalted butter (1stick).
5. Du brauchst Pinch of cayenne.
6. Du brauchst Pinch of salt.
7. es ist of For the Eggs Benedict.
8. Du brauchst 8 slices of Canadian bacon or ham.
9. Bereiten 4 of split English muffins or bagels (I use everything bagels).
10. Du brauchst 2 tsp of white vinegar.
11. Du brauchst 8 of eggs or egg whites (I use egg whites).
12. Bereiten of Salt and pepper for taste.
13. Du brauchst of Hollandaise sauce from above.
14. Bereiten of Fresh chopped parsley.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. 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. Decadence is what makes eggs Benedict a star of the brunch table.

Eggs Benedict Anweisung

1. 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...
2. 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..
3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble..
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume..
5. Remove from heat, whisk in cayenne and salt..
6. 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..
7. Now for the eggs Benedict.Brown the Canadian bacon in a medium skillet and toast the English muffins or bagels..
8. 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.
9. 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..
10. 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.

To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Eggs Benedict is an American breakfast or brunch dish, consisting of an open-faced sandwich of two halves of an English muffin each topped with a poached egg, hollandaise sauce, and Canadian bacon.