Eggs Benedict
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 2 teaspoons fresh lemon juice
- 2 large egg yolks
- 2 teaspoons white wine vinegar
- hollandaise sauce:
- 1/2 cup clarified unsalted butter
- sandwich
- 4 large farm fresh eggs
- 8 slices back bacon/ canadian bacon/ or pancetta i like canadian bacon.
- 2 english muffins split in half
- Carbohydrate 15.3115231617512 g
- Cholesterol 900.12625 mg
- Fat 41.552165259611 g
- Fiber 0.750254152599963 g
- Protein 13.1365979160905 g
- Saturated Fat 21.1408559526329 g
- Serving Size 1 1 Serving (132g)
- Sodium 180.630674039779 mg
- Sugar 14.5612690091512 g
- Trans Fat 2.41864303812414 g
- Calories 485 calories
Hollandaise Sauce: With the whisk on the immersion blender, blend egg yolks and salt and pepper for about new minute. In a small sauce pan, heat the lemon juice and the white wine vinegar to a simmer. Pour this into the egg yolks SLOWLY whilst the blender is running. In the same small sauce pan, melt the butter without stirring. Upon completion remove from heat and let stand for a few moments (this allows the milk solids to settle to the bottom). Carefully pour the clear yellow liquid into the egg yolk mixture in a thin slow trickle while the blender is running. This is how you get a thick, smooth buttery sauce! Sandwich: Poach the eggs, grill the bacon, and toast the muffins. Top each muffin with bacon and a poached egg. Pour the hollandaise sauce over egg. I serve at this time, however you can put them under a hot grill for 30 seconds prior to serving.
