Classic Eggs Benedict, Eggs Benedict Recipe, Eggs Benedict, Classic Breakfast, Hollandaise sauce скачать в хорошем качестве

Classic Eggs Benedict, Eggs Benedict Recipe, Eggs Benedict, Classic Breakfast, Hollandaise sauce

Learn how to make Eggs Benedict with the best hollandaise sauce you’ll ever taste. In this recipe, I’ll show you how to make an amazing hollandaise sauce This classic Eggs Benedict Recipe is a delicious breakfast consisting of English muffins, poached eggs, Canadian bacon and a homemade hollandaise sauce. Ingredients for this recipe: For the Hollandaise: 8 small egg yolks or (5 large egg yolks) 1 Tbsp fresh lemon juice 2 Tbsp White wine 1# clarified butter (Melted and skimmed) 1 tsp Tabasco or (more if you like) salt & pepper to taste For the Eggs benedict: 6 eggs 6 toasted English muffin halves (toasted with butter in pan tell nice and golden brown) 6 slices of Canadian bacon, heated pull some fresh cilantro for garnish or chopped fresh parsley and chives for garnish. flowered tomato for garnish salt and pepper to taste Serves 3 Prep Time: 10 minutes Cook Time: 15 minutes Procedures: 1. Hollandaise: whisk together the gg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes. 2. Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. 3. Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and pepper & Tabasco and set aside. 4. Eggs Benedict: Add some vinegar to a medium size pot with water and simmer over medium-low heat. (Season water with sea salt & a splash of white vinegar) 5. Stir the water using a spoon for 10 seconds to create a vortex and add 2 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3-5 minutes or until the egg is cooked but the yolk is runny. 6. Remove the egg and place on folded paper towel then season eggs and tomato garnish with salt and pepper Repeat 2 more times with the rest of the eggs. 7. To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish with flowered tomato plucked cilantro or parsley or chopped chives.