Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce – A Detailed recipe cooking. Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dutch sauce

• 4 egg yolks
• 1 tbsp. l lemon juice
• 110 gr. melted butter
• Pinch of cayenne pepper
• A pinch of salt

Eggs Benedict

• 8 slices of canadian bacon
• 4 english muffins
• 2 tsp white vinegar
• 8 eggs
• Salt and pepper to taste
• Dutch cucumber
• Chopped parsley for decoration

Recipes with similar ingredients: eggs, bacon, cucumbers, lemon juice, ground cayenne pepper, parsley

Recipe preparation:

1. Gently mix the egg yolks and lemon juice in a bowl of stainless steel until the mixture thickens and becomes more than 2 times. Place a bowl on top of a pan of barely boiling water (or use the roasting pan), the water should not touch the bottom of the bowl. Keep whisking fast. Be careful not to let the eggs got too hot. Slowly add to the melted butter and continue whisking until the sauce thickens and doubles over volume. Remove from heat, add cayenne pepper and salt. Cover and place in a warm place before serving eggs Benedict. If the sauce getting too thick, add a few drops of warm water before serving. Exit: 1 tbsp.

2. Eggs Benedict

   Sauté the bacon in a medium skillet and brown the English toasts, put on a baking sheet. Pour water into the pan, add white vinegar. This will speed up the preparation of egg white. Bring water with vinegar to a slow boil. Gently beat 1 egg in water, trying not to damage him. Repeat with the remaining eggs. Reduce the heat. Cook for 3 minutes. 30 sec., While the egg protein will not be prepared, and the yolk will remain liquid. Pull out the egg with using a slotted spoon. Assembling: put a slice of Canadian bacon on top of each toast, then an egg. Season with salt and pepper. From above pour hollandaise sauce. Garnish with chopped parsley.