Thursday, November 5, 2015

Recipe: Eggs Benedict


Type: Side dish
Servings: 1
Category: Halal, Non-vegan

Ingredients
1 Egg
1 Egg yolk
2 drops Worcestershire sauce
1/2 teaspoon lemon juice
1 teaspoon melted butter
salt
pepper
vinegar

Preparation

Holandaise sauce
1. Fill the bottom of a double boiler halfway with water. 
2. Bring water to a gentle simmer and on top of the double boiler, whisk together 1 egg yolk, lemon juice, pepper, Worcestershire sauce and 1 teaspoon water.
3. Add the melted butter to egg yolk mixture while whisking yolks constantly. 
4. Whisk in salt then remove from heat.  

Poach egg
1. Break egg into a small bowl.
2. Fill a large saucepan with 3 inches of water. 
3. Bring water to a gentle simmer then add few drops of vinegar.
4. Stir water in circular motion then place egg gently into simmering water and allow to cook for 3 minutes. 5. Yolks should still be soft in center. 
6. Remove eggs from water with a slotted spoon and set on a warm plate.
7. You can spread toasted muffins with softened butter followed by one poached egg and drizzle with hollandaise sauce.

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