How do you make eggs Benedict?!
Answers:
Eggs Benedict
Hollandaise Sauce
3 egg yolks
2 tablespoons cold water
1/2 cup butter, cut into 8 pieces
2 tablespoons lemon juice
1/8 teaspoon salt
1 dash cayenne pepper
Poached Eggs
water
1 teaspoon salt
8 large eggs
4 English muffins, split
soft butter
4 slices fully-cooked boiled ham
Directions
1Prepare Hollandaise sauce:!.
2In top in double boiler, with wire whisk, beat egg yolks with 2 tbs!. water just until blended!.
3Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken!. (This will take about 1 minute)!.
4Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter!.This takes about 5 minute in all!.
5Hot water in double-boiler base should not boil or touch bottom of pan above!.
6Remove double boiler top from hot water in base!.
7Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise!.
8Stir in 1/ teaspoons salt and cayenne!.
9Place top of double boiler over warm water in base (not over heat on stove)!.
10Cover to keep warm!.
11Poach eggs: Lightly butter cups of an egg poacher!.
12Fill bottom of egg poacher 1/4 full of water!.
13Add 1 teaspoons salt; bring water to a boil!.
14Reduce heat to a simmer!.
15Break one egg into a custard cup!.
16Slip egg into poacher cup!.
17Cook 3-5 minute to desired doneness!.
18Loosen egg from cup with table knife!.
19Place in bowl filled with very warm water!.
20Repeat until all eggs are cooked!.
21Spread muffins with butter; wrap ham in aluminum foil!.
22Broil muffins and ham until muffins are browned and ham is hot!.
23To serve: Place two muffin halves on each individual serving plate, buttered side up!.
24Top each serving with 1 slice of ham and two well-drained poached eggs!.
25Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired!.Www@FoodAQ@Com
Hollandaise Sauce
3 egg yolks
2 tablespoons cold water
1/2 cup butter, cut into 8 pieces
2 tablespoons lemon juice
1/8 teaspoon salt
1 dash cayenne pepper
Poached Eggs
water
1 teaspoon salt
8 large eggs
4 English muffins, split
soft butter
4 slices fully-cooked boiled ham
Directions
1Prepare Hollandaise sauce:!.
2In top in double boiler, with wire whisk, beat egg yolks with 2 tbs!. water just until blended!.
3Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken!. (This will take about 1 minute)!.
4Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter!.This takes about 5 minute in all!.
5Hot water in double-boiler base should not boil or touch bottom of pan above!.
6Remove double boiler top from hot water in base!.
7Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise!.
8Stir in 1/ teaspoons salt and cayenne!.
9Place top of double boiler over warm water in base (not over heat on stove)!.
10Cover to keep warm!.
11Poach eggs: Lightly butter cups of an egg poacher!.
12Fill bottom of egg poacher 1/4 full of water!.
13Add 1 teaspoons salt; bring water to a boil!.
14Reduce heat to a simmer!.
15Break one egg into a custard cup!.
16Slip egg into poacher cup!.
17Cook 3-5 minute to desired doneness!.
18Loosen egg from cup with table knife!.
19Place in bowl filled with very warm water!.
20Repeat until all eggs are cooked!.
21Spread muffins with butter; wrap ham in aluminum foil!.
22Broil muffins and ham until muffins are browned and ham is hot!.
23To serve: Place two muffin halves on each individual serving plate, buttered side up!.
24Top each serving with 1 slice of ham and two well-drained poached eggs!.
25Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired!.Www@FoodAQ@Com
This is a great recipe, happy cooking!.
Ingredients
6 tbsp hollandaise sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter
Note: You will also need a grill pan and rack and a 10 x 14 inch (25!.5 x 35 cm) baking tray!.
Method
1!. Preheat the grill to its highest setting!.
2!. Make the hollandaise sauce!.
3!. Poach the eggs!.
4!. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides!.
5!. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta!.
6!. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg)!.
7!. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more!. This should just glaze the surface of the hollandaise!. Serve straight away on hot plates!.
To make the Hollondaise sauce!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste
Method
1!. Put the vinegar in a small pan with the peppercorns and bay leaf!. Reduce the vinegar over a high heat until there is only 1 tbsp left!. Strain the peppercorns and the bay leaf from this reduction!.
2!. Put the egg yolks in a food processor with the vinegar reduction!.
3!. Gently melt the butter so that the butter solids fall to the bottom of the saucepan!.
4!. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running!. The sauce will start to thicken!. When only the butter solids are left, stop!.
5!. If the sauce is too thick, add a little hot water!.
6!. Season to taste with salt and pepper and a little lemon juice!.Www@FoodAQ@Com
Ingredients
6 tbsp hollandaise sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter
Note: You will also need a grill pan and rack and a 10 x 14 inch (25!.5 x 35 cm) baking tray!.
Method
1!. Preheat the grill to its highest setting!.
2!. Make the hollandaise sauce!.
3!. Poach the eggs!.
4!. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides!.
5!. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta!.
6!. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg)!.
7!. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more!. This should just glaze the surface of the hollandaise!. Serve straight away on hot plates!.
To make the Hollondaise sauce!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste
Method
1!. Put the vinegar in a small pan with the peppercorns and bay leaf!. Reduce the vinegar over a high heat until there is only 1 tbsp left!. Strain the peppercorns and the bay leaf from this reduction!.
2!. Put the egg yolks in a food processor with the vinegar reduction!.
3!. Gently melt the butter so that the butter solids fall to the bottom of the saucepan!.
4!. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running!. The sauce will start to thicken!. When only the butter solids are left, stop!.
5!. If the sauce is too thick, add a little hot water!.
6!. Season to taste with salt and pepper and a little lemon juice!.Www@FoodAQ@Com
Yum! What's better than hollandaise sauce!? This is an easy way to do the sauce and it really works!
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
In a large skillet, bring 2 inches of water and the vinegar to a boil!. Crack one egg into a glass!. Reduce water to a simmer and pour egg into water in one quick motion!. Quickly add remaining eggs!. Let eggs cook for 4-5 minutes!. The white should be firm but the yellow should be runny!. Remove eggs with a slotted spoon and drain on a paper towel!.
In a non-stick skillet heat the bacon until warm!. Toast the English muffins until golden!.
For the sauce: Place yolks, water and lemon juice into blender!. Blend for 1 minute!. With blender running, pour butter through open hole of blender lid!. Season with salt and pepper and keep warm!.
To assemble eggs benedict: Top each muffin with bacon and a poached egg!. Pour warm sauce over!.Www@FoodAQ@Com
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
In a large skillet, bring 2 inches of water and the vinegar to a boil!. Crack one egg into a glass!. Reduce water to a simmer and pour egg into water in one quick motion!. Quickly add remaining eggs!. Let eggs cook for 4-5 minutes!. The white should be firm but the yellow should be runny!. Remove eggs with a slotted spoon and drain on a paper towel!.
In a non-stick skillet heat the bacon until warm!. Toast the English muffins until golden!.
For the sauce: Place yolks, water and lemon juice into blender!. Blend for 1 minute!. With blender running, pour butter through open hole of blender lid!. Season with salt and pepper and keep warm!.
To assemble eggs benedict: Top each muffin with bacon and a poached egg!. Pour warm sauce over!.Www@FoodAQ@Com
From the bottom up:
buttered English muffin, Canadian bacon, poached eggs (or substitute over easy), hollandaise sauce!.
Easy hollandaise: put three egg yolks and 1 tsp lemon juice into a blender at the lowest speed!. Melt butter and heat to 180 degrees!. Slowly pour into the (still running) blender!. The sauce will thicken instantly!.Www@FoodAQ@Com
buttered English muffin, Canadian bacon, poached eggs (or substitute over easy), hollandaise sauce!.
Easy hollandaise: put three egg yolks and 1 tsp lemon juice into a blender at the lowest speed!. Melt butter and heat to 180 degrees!. Slowly pour into the (still running) blender!. The sauce will thicken instantly!.Www@FoodAQ@Com
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Pass - I have them anyway they come!. I love eggs but they make me f@rt lol xxWww@FoodAQ@Com