Monday, February 25, 2013

Eggs Benedict

Eggs Benedict & Hollandaise:

I apologize for not posting in a while, its been a crazy last few weeks with school, and traveling. Now I am back home, and have posts coming your way. Yesterday I was really craving some eggs, and noticed that we had everything in the house for some eggs Benedict, and this recipe is really quick, and fairly easy. 

What you'll need: 
  • 8 pieces of bacon (or canadian bacon)
  • 4 eggs
  • 2 English Muffins
  • Buter

Hollandaise Ingredients:
  • 10 Tbsp butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • Dash of cayenne pepper
First I started with just cutting my bacon in half, and frying it up to the crispness that I like. Now while the bacon is cooking bring a large saucepan 2/3 of the way full with water to a simmer.  Then Poach the eggs, here is a easy method for poaching eggs. Crack an egg into a small bowl, and then drop each egg one at a time (remembering the first one you dropped) into the simmering water. Then turn off the heat and cover for about 4-7 minuets depending on the size of egg. 

Now put you English muffins in the toaster while you make the hollandaise. Melt your butter in a small sauce pan or in the microwave just make sure that it is pretty hot. Drop your 3 egg yolks into the blender with the lemon juice and blend for 30-45 second until yellow and light in color. Then turn the blender down to low and slowly drizzle in the hot butter. Add cayenne, then taste add more lemon juice or cayenne if needed.

Take the english muffins out of the toaster, butter each half, place 4 half pieces of bacon on the bottom then the egg, then the hollandaise. Garnish with parsley, and serve! 

Hope you enjoyed this post, Much more to come!

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