Hello, I am Joana. Today, I’m gonna show you how to make eggs benedict recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Eggs Benedict Recipe
Eggs Benedict is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Eggs Benedict is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook eggs benedict using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Eggs Benedict:
- Get For the Hollandaise sauce
- Make ready 4 egg yolk
- Make ready 1 Tbsp fresh lemon juice
- Get 1/2 C. Unsalted butter (1stick)
- Make ready Pinch cayenne
- Get Pinch salt
- Get For the Eggs Benedict
- Make ready 8 slices Canadian or ham
- Prepare 4 split English muffins or bagels (I use everything bagels)
- Prepare 2 tsp white vinegar
- Prepare 8 eggs or egg whites (I use egg whites)
- Get Salt and pepper for taste
- Make ready Hollandaise sauce from above
- Get Fresh chopped parsley
Instructions to make Eggs Benedict:
- 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..
- 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.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from heat, whisk in cayenne and salt.
- 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.
- Now for the eggs Benedict.Brown the Canadian in a medium skillet and toast the English muffins or bagels.
- 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
- To assemble: Lay a slice of Canadian 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.
- 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
So that’s going to wrap this up with this distinctive dish eggs benedict recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
