Appetizing Eggs Benedict Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Eggs Benedict. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Eggs Benedict as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Eggs Benedict recipe. This Eggs Benedict make for a yummy summer dinner that you can make it easy. The Eggs Benedict recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Eggs Benedict recipe.

Eggs Benedict.

Eggs Benedict Before preparing the dish, we have done some research on how to cook Eggs Benedict easily with perfect taste. You can have Eggs Benedict using 11 ingredients and 7 steps. Here is how you achieve it.

Perfect Eggs Benedict Recipe Ingredients

  1. You need 2 of English muffins split.
  2. Prepare 4 slices of Canadian bacon.
  3. You need 4 of eggs for poaching.
  4. It's of S & p.
  5. You need of Chives for garnish.
  6. You need of Hollandaise sauce.
  7. It's Dash of Cayenne pepper.
  8. You need Dash of Paprika.
  9. Prepare 3 of egg yolks.
  10. You need 1 tb of lemon juice.
  11. It's 1/2 cup of butter separated in half.

How to make Eggs Benedict step by step

  1. Sauce: In 1-quart saucepan, vigorously stir egg yolks and lemon juice and spices with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted..
  2. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm..
  3. Toast english muffins.
  4. Fry ham until lightly browned on both sides in a pan with some butter..
  5. Eggs: Break cold eggs, one at a time, into a small cup. Heat a pot to boiling reduce to simmering.Stir water to create tornado effect. (The spinning will helps wrap the white around the egg.) Gently slip eggs in 1at a time.Holding dish close to water’s surface.give a gentle stir to wrap eggs up.
  6. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon. Place on dish with paper towels..
  7. Assembly: buttered English muffin,next hsm, top with egg. Generously Drizzle but not soak the top with your sauce and sprinkle chives on top..