Eggs Benedict is a traditional American breakfast or brunch dish, consisting English muffin topped with a poached egg, bacon or ham, and Hollandaise sauce. Here is our version of recipe: We replace the poached eggs with sunny side-up eggs. We also replace bacon with smoked salmon and add some healthy and delicious avocado. Skipping the salmon makes perfect vegetarian eggs Benedict.
Making eggs Benedict requires a careful preparation of ingredients, precise timing and fast cooking. You need to have warm creamy Hollandaise sauce first, hot buttered toasted English muffins and finally perfect runny eggs – all at about the same time. It’s possible!
Enjoy! 🙂
INGRIDIENTS:
DIRECTIONS:
Add the egg yolks to a bowl and whisk. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the melted butter, whisking constantly until thick. Add the lemon juice and whisk.
Add salt and black pepper.
Cut the English muffins in halves and lightly toast them.
Traditionally, Benedict eggs are prepared pouched, but at home we prefer them sunny side up. We love them runny. I fry the eggs on high heat in a lot of oil and I spoon over hot oil on top of them while they are frying. It takes about a minute and this way the yolk remains runny and the white is firmly set.
Put a couple of slices of salmon and/or avocado on top of each muffin.
Top each muffin with an egg and spoon over some Hollandaise sause. Serve warm.
Ingredients
Directions
Add the egg yolks to a bowl and whisk. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the melted butter, whisking constantly until thick. Add the lemon juice and whisk.
Add salt and black pepper.
Cut the English muffins in halves and lightly toast them.
Traditionally, Benedict eggs are prepared pouched, but at home we prefer them sunny side up. We love them runny. I fry the eggs on high heat in a lot of oil and I spoon over hot oil on top of them while they are frying. It takes about a minute and this way the yolk remains runny and the white is firmly set.
Put a couple of slices of salmon and/or avocado on top of each muffin.
Top each muffin with an egg and spoon over some Hollandaise sause. Serve warm.
