Delicious 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 you should try this Eggs Benedict recipe. This Eggs Benedict make for a tasty 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, I have done some research on how to make Eggs Benedict easily with delicious taste. You can cook Eggs Benedict using 14 ingredients and 10 steps. Here is how you cook that.

Tasty Eggs Benedict Recipe Ingredients

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

How to make Eggs Benedict from scracth

  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.