Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eggs benedict. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Eggs Benedict is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Eggs Benedict is something that I have loved my entire life. They are fine and they look fantastic.
It's so disgustingly delicious, it's almost disgusting. It's so disgustingly delicious, it's almost disgusting. You toast an English muffin, top it with a slice of Canadian Bacon, then a poached egg, then—and this is the key ingredient—you top it with creamy, sinful, decadent, soul-inspiring homemade.
To get started with this recipe, we have to first prepare a few ingredients. You can have eggs benedict using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggs Benedict:
- Get 2 English muffins split
- Make ready 4 slices Canadian bacon
- Take 4 eggs for poaching
- Prepare S & p
- Make ready Chives for garnish
- Get Hollandaise sauce
- Prepare Dash Cayenne pepper
- Prepare Dash Paprika
- Prepare 3 egg yolks
- Make ready 1 tb lemon juice
- Take 1/2 cup butter separated in half
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. To get there, order and timing are key.
Instructions to make Eggs Benedict:
- 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.
- 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.
- Toast english muffins
- Fry ham until lightly browned on both sides in a pan with some butter.
- 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
- 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.
- Assembly: buttered English muffin,next hsm, top with egg. Generously Drizzle but not soak the top with your sauce and sprinkle chives on top.
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. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Hollandaise Sauce, recipe follows Eggs benedict is my all time favorite way of eating eggs.
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