EGGS BENEDICT


ingredients

1 Stone & Skillet English Muffin

2 eggs

2 sliced of Canadian bacon

3 egg yolks

1/4 teaspoon Dijon mustard

1 tablespoon lemon juice

1/2 cup butter

chopped parsley

paprika

preparation

Blender Hollandaise

  • 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 into 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.

Poached Eggs

  • Add a small dash of vinegar to a pan of steadily simmering water.
  • Crack eggs individually into a ramekin or cup.
  • Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
  • Slowly tip the egg into the water, white first. Leave to cook for three minutes.
  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
  • Drain onto kitchen paper
  • Heat a small frying pan to medium-high and fry Canadian bacon.
  • While bacon is frying, toast english muffins
  • Top toasted english muffins with bacon, eggs and warm hollandaise. Sprinkle with chopped parsley and paprika if desired.


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