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Eggs Benedict with Easy Hollandaise

Eggs Benedict with Easy Hollandaise
Ingredients:

2 english muffins; halved and toasted;
4 slices ham;
4 eggs.

Hollandaise:
2 egg yolks;
220 g unsalted butter; 
1 lemon; juiced;
sprinkle cayenne pepper.

Preparation:

Bring a pot of water to the boil. Create a whirlpool in the water by stirring with a spoon. Crack an egg into the water and watch as the egg wraps around itself. Cook for about 3 minutes and take out with a slotted spoon.
Melt the butter and clarify it by removing the white bit on top.
Place the egg yolks into a blender and blend on low. Allow the yolks to combine and then pour in the melted butter, very slowly, until it is completely blended. Pour the lemon juice into the blender straight after as well as the cayenne pepper.
To serve, place the ham on top of the toasted English muffins, then the poached eggs and a dollop of hollandaise.

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