Benedict Eggs with Bacon

Bacon eggs with bacon – a detailed recipe cooking. Time: 1 hour. Difficulty: medium Servings: 4 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Poached eggs

• 8 eggs
• 8 thick slices of canadian bacon
• 4 english muffins
• 1/4 Art. white vinegar
• Hollandaise sauce recipe below
• 4 tbsp. salad mixture mesclan
• Juice 1 / 2-1 lemon

Hollandaise sauce

• 6 egg yolks
• 450 gr butter
• 6 tbsp. l white wine vinegar
• 1 tsp chopped pepper
• Ice cubes if necessary
• Juice 1 Lemon
• Pinch of cayenne pepper

Recipes with similar ingredients: eggs, bacon, salad mixture Mesclan, lemon juice, wine vinegar, ground cayenne pepper

Recipe preparation:

1. Fill a large pot with half water and bring to boiling. Add vinegar and reduce heat until more in the pan there will be no more bubbles. Break the eggs very close to the surface water and carefully dip each egg in water. Cook eggs in within 3-4 minutes Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Leave the eggs in cold water and Do not spill liquid to reheat eggs. If you prepared eggs in advance, then they need to be heated in a new water!
2. Lubricate a large frying pan with olive oil and heat on medium heat. Add slices of Canadian bacon and fry them with both sides until hot, but not brown colors. Brown English muffins. Put 1 slice of Canadian bacon for every English muffin.
3. Heat egg water (or a pan with new water if you cooked in advance) and place eggs in water for 1 min. or while the eggs Do not heat up, but do not cook them anymore. Using a slotted spoon, remove eggs from warm water, blot clean paper or kitchen with a towel and place 1 egg on each English muffin. Pour hollandaise sauce.
4. Mix the salad mix with lemon juice, olive oil and with salt. Garnish each plate with greens before serving. wine: Prosecco champagne
   

   Hollandaise sauce

   In a small gravy boat, melt the butter over medium heat. Bye butter melts, remove the foam that forms on the surface. Tomite oil for 15-20 minutes. and carefully collect transparent butter in a measuring cup or a small jug with a spout. Be sure to leave solids of milk at the bottom of the pan. it called clarified butter. In a small saucepan, combine vinegar and pepper and simmer over almost all the vinegar will not evaporate. Remove the pan from the heat and throw a couple of dice at it. ice wait until they melt. In a medium metal bowl beat egg yolks until they are foamy. Strain liquid with vinegar and pepper in a mixture of eggs. Pour a little bit water, so that it covers the bottom, in the middle pan and bring to boiling. Place a metal bowl on top of the pan and carefully prepare the eggs in a water bath, often whipping, in 2-3 min. Very slowly start adding clarified butter. Start with 2-3 drops and continue pouring a few drops, continue to add a few drops of oil at the same time. If the eggs you think are cooking too fast, remove the bowl from the pan and reduce heat. If the eggs start to coagulate, immediately add an ice cube to cool the eggs. Continue adding oil a little at a time until it is well mixed with the rest of the ingredients. The sauce should be frothy and thick. As soon as the butter is combined with everything to the rest, add lemon juice and season the sauce with cayenne pepper and salt. Serve the egg sauce.