Receta Eggs Benedict-My Way
Eggs Benedict-My Way
My favorite eggs benedict was at the Coffee House at Treasure Island in Las Vegas–they use filet mignon, yummy. My second favorite way to eat eggs benedict is this way-with sausage patties. As you can see, I am not a huge fan of Canadian bacon–nothin’ against the Canadians of course, it’s just not my favorite choice. But any way you slice it, or whatever meat you choose to put with it, it’s really the Hollandaise sauce that makes the whole meal…
Eggs Benedict-My Way
Ingredients:
- (for the Hollandaise sauce)
- 2 egg yolks
- 2 teaspoons fresh lemon juice
- 1 teaspoon water
- 1 stick butter-melted
- pinch of paprika
- salt and pepper to taste
- more water, if needed
Directions:
In a blender, mix the egg yolks, lemon juice and water until mixed. With the blender running, slowly drizzle in the melted butter until the mixture emulsifies. Season with the paprika, salt and pepper and add more water until you get the desired consistency you want.
To make the meal, toast English muffin halves, cook the sausage patties, poach the eggs*, then layer one of top of the other and cover in hollandaise.
**The best way to poach an egg is to bring water to a slow bowl in a saucepan, add 1 teaspoon vinegar and start slowly swirling the water. As the water is swirling, slowly break an egg into the swirl-this will help keep it all together. When it has cooked to desired consistency, using a slotted spoon, remove it from the water and set it on a paper towel to drain.