EGGS
BENEDICT
Slices of
ham or Canadian bacon
English muffins
Poached Eggs
Green Onion
English muffins
Poached Eggs
Green Onion
Hollandaise
sauce:
3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp lemon juice
1 dash Franks RedHot sauce
1/2 c butter
DIRECTIONS:
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp lemon juice
1 dash Franks RedHot sauce
1/2 c butter
DIRECTIONS:
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
To assemble, toast English
muffin and butter. In a skillet lightly
brown each side of the ham and make sure it is warm through. Place ham on top of muffin. Poach the egg and add to the top of the
ham. Drizzle with hollandaise sauce and
sprinkle with green onion.
Haylee’s
Notes:
I
LOVE eggs benedict! This hollandaise sauce
was really quick and easy, and turned out delicious! Much easier than doing a double broiler
method. The actual assembly is pretty
easy, but I got the hollandaise sauce recipe HERE.
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