Recipes
Egg Benedict
Egg Benedict
Recipe Details
Here comes a classic for Sunday brunch. The trick to the perfect egg benedict is all in this recipe!
Ingredients
General Ingredients
Hollandaise Sauce Ingredients
Step by Step Instructions
Step 1
To preparing the hollandaise sauce, melt the butter and use a ladle to skim the foam and milk solids from the surface of the liquefied butter. It will turn into clarified butter
Step 2
In a mixing bowl, add the egg yolks, lemon juice and salt. Whisk well and place the bowl with the egg yolks mixture on a double boiler
Step 3
Slowly add the hot melted butter to combine with the egg yolks until the sauce is thicken
Step 4
Add the tabasco and mix well. Set aside
Step 5
Cut the English muffin in halves
Step 6
In a skillet, melt the butter then add the bacon and asparagus. Cook until the bacon is brown on both sides
Step 7
Season the asparagus with salt and pepper and cook for 2 minutes until cooked
Step 8
Transfer to the plate
Step 9
In a pot, fill about 2/3 of water and add the vinegar. Bring the water to boil then turn the heat to medium low on a simmer stage
Step 10
Crack the egg into a small bowl, and slowly slip it to the simmering water
Step 11
When the egg begins to solidify, then transfer to the plate for later use
Step 12
Toasted the muffin in the toaster or use the pan to gently toast the muffin
Step 13
Place the bacon at the bottom with the asparagus and spoon the poached egg on top
Step 14
Pour the hollandaise sauce over
Ingredients
General Ingredients
Hollandaise Sauce Ingredients
Here comes a classic for Sunday brunch. The trick to the perfect egg benedict is all in this recipe!
Step by Step Instructions
Step 1
To preparing the hollandaise sauce, melt the butter and use a ladle to skim the foam and milk solids from the surface of the liquefied butter. It will turn into clarified butter
Step 2
In a mixing bowl, add the egg yolks, lemon juice and salt. Whisk well and place the bowl with the egg yolks mixture on a double boiler
Step 3
Slowly add the hot melted butter to combine with the egg yolks until the sauce is thicken
Step 4
Add the tabasco and mix well. Set aside
Step 5
Cut the English muffin in halves
Step 6
In a skillet, melt the butter then add the bacon and asparagus. Cook until the bacon is brown on both sides
Step 7
Season the asparagus with salt and pepper and cook for 2 minutes until cooked
Step 8
Transfer to the plate
Step 9
In a pot, fill about 2/3 of water and add the vinegar. Bring the water to boil then turn the heat to medium low on a simmer stage
Step 10
Crack the egg into a small bowl, and slowly slip it to the simmering water
Step 11
When the egg begins to solidify, then transfer to the plate for later use
Step 12
Toasted the muffin in the toaster or use the pan to gently toast the muffin
Step 13
Place the bacon at the bottom with the asparagus and spoon the poached egg on top
Step 14
Pour the hollandaise sauce over