863068579_SVpDo-M


Eggs Benedict

Ingredients

8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 English muffins
Butter
Blender Hollandaise
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco

Directions

1. Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
Blender Hollandaise
2. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.
Poach Eggs
4 You can either do it the traditional way by slipping them gently into simmering water for about four minutes or so and then scooping them out with a slotted spoon, or you can take the easy way out the way I do and use silicone poach pods. They are not totally authentic but they are completely reliable, which goes a long way.
5 While you are poaching the eggs in whatever way you like, toast your English muffins.
Assemble
6 butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

adapted just a little from the simply wonderful Simply Recipes [2]

{Please close floating ads before printing.}

{This ad will not print}


Article printed from Framed Cooks: http://www.framedcooks.com