Check out what’s for Sunday brunch!

EggBenedict

Eggs Benedict with Hollandaise Sauce

This recipe is for all the fancy brunch lovers out there.

Ingredients:

  • Slices of bacon
  • 4 large eggs
  • teaspoons white or rice vinegar
  • 2 English muffins
  • Butter
  • Chopped  parsley, for garnish

To make the Hollandaise Sauce, you’ll need 10 tablespoons of butter

  • large egg yolks
  • 1  tablespoon  lemon  juice
  • Dash of cayenne or Tabasco sauce

Recipe:

For  the  Hollandaise  sauce:

Melt the butter in a small saucepan. A separate the egg yolks. Mix in lemon juice, salt and pepper. Add a small spoonful of the hot melted butter to a small bowl beat the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Once the butter has been incorporated,  pour the mixture back into the saucepan. Cook on low heat,  and stir constantly for  20-30 seconds. Remove from heat and set aside. It will thicken as it cools.

Make  the  poached  egg:

Fill a medium size pot with about  3  inches of water.  Bring the water to a boil and then reduce heat until it reaches a simmer. Add a little splash of vinegar to the water and stir it continuously to make a tornado then crack one egg into it. Cook the egg in simmering water for 3-5  minutes,  depending on how soft you want your egg yolk. While the egg is cooking, place the slices of bacon in a  pan and cook on medium-high heat for about 1 minute on each side.

To  Assemble:

Toast the English muffin. Top each side with a slice or two of bacon, and then gently place a poached egg on top. After that, drizzle some hollandaise sauce. And your fancy eggs Benedict is ready to serve!

close
sheSightLogo

LET’S KEEP IN TOUCH!

We’d love to keep you updated with our latest news and offers 😎

We don’t spam! Read our privacy policy for more info.

If already subscribed, please ignore and close this to view the magazine

Leave a Reply

Your email address will not be published.

%d bloggers like this: