INGREDIENTS:
4 Eggs
8 Pieces of Bacon
2 English Muffins (sliced in half)
Parsley (finely chopped)
Ground Black pepper (optional)
Hollandaise (Blender):
3 Egg Yolks
1 tablespoon Lemon Juice
10 tablespoon Unsalted Butter
1/2 teaspoon salt
Procedure:
1. BACON: In a
medium size pan, fry the Bacon until it is brown on both side. Set aside.
2. EGG: In a
large saucepan, add water enough to cover 2/3 of the pan. Add a small amount of
vinegar. Poach the egg. Set aside.
3. BREAD: Toast
the English muffins for two (2) minutes in the oven. Set aside.
4. HOLLANDAISE:
Melt the butter. Put the egg yolk, the lemon juice and salt in a blender. Blend
it for 20 to 30 seconds on medium or medium high speed. Then, put the melted
butter and continue to blend. Set aside to a warm place.
5. HOW TO PREPARE:
Put the egg muffins on a plate. Put 4 pieces of bacon on top of each muffin and
the poached egg. Then, pour the hollandaise on top of the egg. Sprinkle some
pepper and parsley. There you go, your very own Eggs Benedict.
6. Good for 2 persons.
I hope you enjoy my recipe. Don't forget to comment.
Lots of Love,
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