Time: 15 minutes.
Eggs are magnificent. Add an egg into almost any dishes and it will make it even better. Eggs Benedict comprises of 3 basic ingredients: eggs, bacon and muffin. Beautiful and delicious by just visualizing these in your brain right? Now, add in the creamy, delicate Hollandaise sauce – a thick sauce comprised of egg yolks, melted butter and lemon juice. Utter magnificence! What other heavenly indulgement could you ask for for your breakfast?
- 6 medium eggs
- 4 bacon strips
- 2 English muffins, cut into halves
- 100-125 g melted butter
- 2 tbs lemon juice
- Salt & pepper
1. The essence of the Eggs Benedict is the Hollandaise sauce. First, isolate 2 egg yolks from the egg whites. Boil a pot of water, turn down the heat to medium-low when it boils. Put the eggs into a bowl and place it on top of the pot. Whisk it continuously and slowly add in the melted butter little by little.
2. When the Hollandaise sauce thickens, season with some salt, pepper and lemon juices. Pour the eggs into a new bowl and put aside for later.
3. Bring a pot of water to a small boil. Add in some vinegar. Make a mini whirpool of water and beat an eggs into the middle of it. Let it settle for about 5-8 minutes. Take it out and put the poached eggs aside.
4. Next, heat up a fry pan with some oil. Fry the bacons lightly and put aside. Using the same pan, melt some butter and toast the muffins.
4. Assemble the bacons, poached eggs and muffins. Lightly coat the Hollandaise sauce onto the poached egg. Finish off with some sprinkles of pepper or parsley. Don’t forget to eat this with a cup of hot coffee!
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