Ultimate Serving Recipe Eggs Benedict Practical Delicious

Simple recipe ultimate Eggs Benedict easy, delicious, practical.

14 ingredients, 10 steps, cooking Eggs Benedict

How are you all, at this time you can present recipe Eggs Benedict with 14 ingredients and 10 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Eggs Benedict.

Ingredients for Eggs Benedict

1. You need : For the Hollandaise sauce.
2. You need 4 : egg yolk.
3. It’s 1 Tbsp : fresh lemon juice.
4. You need 1/2 C. : Unsalted butter (1stick).
5. Prepare Pinch : cayenne.
6. It’s Pinch : salt.
7. Prepare : For the Eggs Benedict.
8. It’s 8 slices : Canadian bacon or ham.
9. You need 4 : split English muffins or bagels (I use everything bagels).
10. It’s 2 tsp : white vinegar.
11. Prepare 8 : eggs or egg whites (I use egg whites).
12. You need : Salt and pepper for taste.
13. It’s : Hollandaise sauce from above.
14. Prepare : Fresh chopped parsley.

If all cooking materials Eggs Benedict it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Eggs Benedict

1. Start with the Hollandaise sauce. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume..
   
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
   
3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
   
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
   
5. Remove from heat, whisk in cayenne and salt.
   
6. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
   
7. Now for the eggs Benedict.Brown the Canadian bacon in a medium skillet and toast the English muffins or bagels.
   
8. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain
   
9. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
   
10. Note: 1 whole muffin or bagel is 1 serving but I usually only use 1/2 of a muffin or bagel per serving for fewer calories and it is still filling. That's why it says 4-8 people
    
11. Finish and Enjoy.

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