Eggs Benedict Duo!
This is one of my top 3 favorite breakfasts ever! And if you follow me at Instagram you can tell how much I love to eat breakfast all day long! Everytime I go to a restaurant where it's offered in the menu, surely I will be ordering it. Sometimes I got really dissapointed and some others it was a pleasant surprise. Anyways, my boyfriend loves homemade sunday brunches because I cook this deliciousness frequently. So I thought, why not sharing it with you?
Despite the challenging Hollandaise Sauce preparation, this is a very simple recipe. I've been thinking and thinking how to show you the easiest infallible way, and I finally found it! . I'm so excited about it! It completely changed the way I do this recipe. You can forget the double boiler and the breaking risk. There is no mistake in it!
I've decided to make a Duo because I hardly never can decide between traditional (bacon) or salmon ones.
This is what you'll need:
HOLLANDAISE SAUCE INGREDIENTS (serve 4)
3 egg yolks
1/2 tbsp salt
1 tbsp fresh lemon juice
1/2 cup melted unsalted butter
Place yolks, salt and lemon juice into a blender and blend the mix for 2 minutes, then pour melted butter in a slow steady stream until you get a thick cream, this should take another 2 minutes. Taste it and blend in more seasonings or lemon juice if needed.
TIP! You can warm the sauce in a double boiler, but be careful not to leave it unattended or you will be ending up with scrambled eggs! Serve immediately! You can store it in the fridge up to 3 days!
POACHED EGGS INGREDIENTS
1/2 Tbsp vinager
Bring water to a simmer, add the vinager, give it a quick stir and carefully pour the egg. Wait for 4 minutes and drain it on a paper towel.
TIP! Crack the egg before pouring it in the water.
EGGS BENEDICT INGREDIENTS
2 toasted English muffins
4 slices of bacon. Canadien bacon is better if you can find it.
3oz of smoked salmon
Toast English muffins and cut them in halves. Add crispy bacon or salmon, add one poached egg to each and top them with Hollandaise sauce.
TIP! I like to season the poached eggs with salt and pepper right before serving and sprinkle with cayenne pepper on top of the sauce.
Try it with Mimosas!!!
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