Скачать или смотреть SIMPLE Eggs Benedict Recipe (Quick & Easy)

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EGGS BENEDICT
HOLLANDAISE SAUCE

½ cup heavy whipping cream
4 large egg yolks
1 ½ T. lemon juice
1 tsp. Dijon mustard (optional)
1-2 pinches of cayenne pepper
½ cup unsalted butter, melted
Salt and freshly ground pepper

EGGS BENEDICT
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1 T. white vinegar
4 English Muffins
8 Canadian bacon slices OR ham slices
Chopped fresh parsley or chives
Paprika

INSTRUCTIONS

Hollandaise Sauce:
Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching the water. Bring water to a simmer.
Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan; whisk well. Cook mixture, whisking constantly, until just thick enough to coat the back of a spoon (about 5 ½ minutes).
Reduce heat to very low, the very slowly drizzle in warm melted butter while whisking constantly. Remove from heat, season with salt and pepper to taste. Cover to keep warm.
Poached Eggs:
Bring several inches of water along with the vinegar just to a boil in a large deep frying pan. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once. Cook until white are just set and yolk is still runny, about 3-4 minutes. Transfer to paper towel lines plate to drain. Repeat with remaining four eggs.
Prepare English Muffins and Bacon:
Cook bacon in skillet over medium-high heat until heated through, about 1 minute,’
Meanwhile toast English Muffins until golden brown, butter tops.
Assemble:
Lay a slice of Canadian bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon sauce over top and garnish with chives (green onions) and sprinkle paprika.

If needed, reheat hollandaise sauce carefully at 50% power at 10 second intervals.