Eggs Benedict Breakfast Recipe served with asparagus or fried cherry tomato. Topped with hollandaise sauce with bacon on a English muffin.
2 English Muffins
4 slices of bacon
Little vinegar (when boiling water for poached eggs)
4 Tablespoons of butter
4 egg yolks
2 teaspoons of lemon or lime juice
1 Tablespoon of heavy cream
salt and pepper
In a small saucepan melt the butter on a medium heat. In a separate bowl beat the egg Yolks and mix in the lemon juice and whipped cream salt and pepper.
Then carefully and slowly add a spoonful of melted butter a bit at a time and stir between adding butter until all is incorporated. (adding a little at a time will prevent the eggs from curdling)
Once this mixture has been stirred and combined then add it back into the pan and cook on a low heat stirring constantly for 20 – 30 seconds. Take off and set aside. (it thickens while cooling and if needed when serving just add in a stir a little more cream)
To Poach the Egg
In a medium sized pot fill in a little water.(about 3 inch) Bring to boil then lowering heat and then bringing to simmer. (small bubbles will appear on top)
Adding a splash of vinegar to the water will help the egg whites to stay together when egg is inserted in the water. Cracking one egg at a time in a measuring cup to easily slide it into the water. Cook the egg in this simmering water for 3- 5 minutes. (depending how soft you like the egg yolk) Removing the egg with a slotted spoon. (if you see white foam on top of the water then just spoon it off with a spoon, it is normal)
While the egg is poaching cook the bacon for a minute. Toast both sides of the English muffins that is cut in half.
Butter the muffin and add the bacon then the egg and pour hollandaise sauce over the egg. May be served with sauté asparagus or roasted tomato with avocado as well. Totally up to you what you have available.
Serve for a special breakfast.
Keywords: Eggs Benedict Breakfast Recipe