Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, eggs benedict. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Eggs Benedict is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Eggs Benedict is something that I’ve loved my whole life.
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To begin with this recipe, we have to prepare a few components. You can cook eggs benedict using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggs Benedict:
- Make ready 2 English muffins split
- Prepare 4 slices Canadian bacon
- Take 4 eggs for poaching
- Take S & p
- Take Chives for garnish
- Get Hollandaise sauce
- Prepare Dash Cayenne pepper
- Get Dash Paprika
- Prepare 3 egg yolks
- Prepare 1 tb lemon juice
- Take 1/2 cup butter separated in half
Eggs Benedict is an American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City. There are conflicting accounts as to the origin of eggs Benedict.. Decadence is what makes eggs Benedict a star of the brunch table.
Steps 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.
To get there, order and timing are key. 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.
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