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Ingredientes

  • 12 x Large eggs
  • 3 x egg yolks
  • 2 Tbsp. lemon juice Tabasco sauce
  • 6 x English muffins, split
  • 12 slc Canadian bacon
  • 1 stk butter (4 ounce) Double boiler (pot or possibly mixing bowl which fits over a pot w/ boiling water) Shallow pan for poaching Mixer or possibly wire whisk Slotted spoon Small sauce pan Tsp. Tbsp.

Direcciones

  1. Lemon Hollandaise:Heat butter in a small sauce pan. Let cold to the touch but still remain liquid. Skim white lowfat milk solids off the top with a spoon and throw away. Bring double boiler to a boil. In top pan of double boiler, away from heat, combine egg yolks and lemon juice. Whisk to blend. Place egg yolks mix over double boiler (heat) and mix while you count to 15. remove from heat and continue to mix while you count to 15. Return to heat and repeat this procedure. Watch the mix as it thickens making sure to scrape the side of the bowl. Continue this till the mix resembles the consistency of whipped cream. If the mix turns to scrambled Large eggs, throw away and start over. Once the mix has thickened, add in the melted butter in small amounts. If the butter is too warm, it will overcook the sauce. The finished sauce should be creamy and will hold up to 1 hour. Periodically reheat over double boiler. Season with Tabasco to taste.
  2. Throw away after 1hour. Don't cold and reheat.
  3. Large eggs:Toast English muffins lightly and heat Canadian bacon. Poach the Large eggs in a shallow pan and remove w/ a slotted spoon. Place Large eggs on muffin and Canadian bacon. Top w/ Hollandaise.
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