Monday, April 2, 2012

Egg Benedict

Ping! ping! ping! for the eggs!
For the Hollandaise sauce:
  • 3 pcs. Large egg yolks
  • 1 tbsp. Lemon juice
  • 2 tsp. Salt
  • 5 drops Tabasco sauce
  • 8 tbsp. Butter 1 mini baguette, halved lengthwise
  • 8 slice Bacon, cooked until crispy
  • 4 pcs. Eggs
  • Pepper to taste
  1. Make the hollandaise sauce: drop egg yolk into a blender. Add lemon juice, salt and Tabasco. Pulse for 5 seconds; set aside.
  2. Slice butter into chunks and place in a microwave- safe cup. Set microwave on high and melt butter, about 1 minute.
  3. While blending the egg yolk mixture on a low setting, slowly drizzle in melted butter. If you do this correctly, the mixture should thicken and take on a creamy consistency. Pour the mixture into a cup or gravy boat and set aside.
  4. Fill a large pan with water and set stove at high heat.
  5. Toast both halves of the mini baguette. Set on a plate; top each half with 4 slices of bacon.
  6. Poach the eggs: Crack three eggs into the boiling water. Cook until eggs turn white; remove with a slotted spoon and set on top of the bacon slices. (Drain the eggs on a paper towel before setting to keep the sauce from losing its texture.) cover with hollandaise sauce and serve.
Poaching tip: When poaching eggs, add a tablespoon of white vinegar to the boiling water. This imparts a tangy quality to the eggs and can help quicken the cooking process.

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