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We had a traditional english breakfast with a difference – eggs benedict. This is a favorite dish that was a great brunch option. The eggs benedict is a must for your next breakfast, it’s quick and easy to make and is a hearty meal for any occasion. Eggs benedict is a little different from traditional eggs benedict – it is a bit healthier – but still delicious. Eggs benedict make a great brunch dish.
Making eggs Benedict requires careful orchestration.
That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the Hollandaise sauce, which is actually quite easy if you have a blender. No wonder I rarely eat Eggs Benedict unless I'm eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen.
There may be an occasion, such as Mother's Day for example, for which you might want to make a special someone, such as your mother, something special for breakfast or brunch. Eggs Benedict is as special as they come. Believe me, if you make these for me, I will worship the ground you walk on. (Source: www.simplyrecipes.com Eggs Benedict is a traditional American breakfast and brunch recipe that originated in New York City. It consists of an English muffin, cut in half, toasted, and topped with Canadian bacon, poached eggs, and classic French Hollandaise sauce. It's decadent, rich, and satisfying. (Source:www.simplyrecipes.com wNot everyone poaches eggs right on the first try. Or the second. If you've never made poached eggs before, they can take some practice. For a better chance of getting it right, try these tips. (Source:ww.simplyrecipes.com)))
Make sure the water is barely simmering (with just a few bubbles appearing every now and then). If the water is at a full boil (lots of rapidly moving bubbles), the chances of the egg separating when it hits the water are greater. (Source: www.simplyrecipes.com Start with the freshest eggs you can get. The older the eggs are, the more likely they are to fall apart in the simmering water. (Source:www.simplyrecipes.com))
Crack the egg into a small bowl before adding it to the water. Then gently slide the egg from the bowl into the simmering water.
Blend the egg yolks a full 30 seconds. Blending them for less time makes for a runnier sauce, plus it heats the eggs yolks a bit. (Source: www.simplyrecipes.com While Canadian bacon is the standard in eggs Benedict, it's okay to buck tradition with these alternatives. (Source:www.simplyrecipes.com))Looking for another option? Try our fast and super-easy Microwave Poached Eggs recipe. (Source:w.simplyrecipes.com))))
When you're done poaching the eggs, plunge them in a bowl of ice water. (Source: www.simplyrecipes.com)There are a lot of moving parts to eggs Benedict. If you'd like to make some of the dish ahead of time, you can poach the eggs up to five days early. Here's how. (Source: www.simplyrecipes.com Remove the eggs from the water with a slotted spoon and place them in a single layer in an airtight container. Refrigerate. (Source:www.simplyrecipes.com))
Eggs Benedict is also great made with slices of smoked salmon in place of the bacon. If you are in or around New Jersey, try it with Taylor ham. (Source: www.simplyrecipes.com Right before you're ready to assemble the eggs Benedict, reheat the pre-poached eggs in a bowl of hot—but not boiling—water for 2 to 3 minutes. Remove, then drain on paper towels or a slice of bread and proceed with the recipe. (Source:www.simplyrecipes.com))