California Style Eggs Benedict
Ingredients:
8 ounces (2 sticks) unsalted butter
3 large egg yolks
2 teaspoons fresh lemon juice
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon Worcestershire sauce
1 large avocado, halved
3 English muffins, split
3 tablespoons unsalted butter, softened
6 large eggs
12 strips bacon, cooked until crisp
Method:
1. Set up a double boiler by filling a medium saucepan one-quarter full of water, and bring to a boil. Reduce the heat to low and place a heatproof bowl over the saucepan. Do not allow the bowl to touch the water. Spray a large skillet with nonstick cooking spray.
2. To make the hollandaise sauce, in a large microwave-safe dish melt the 2 sticks butter in the microwave until bubbly, 1 to 11⁄2 minutes. Add the egg yolks, lemon juice, salt, pepper, and Worcestershire sauce to a blender and blend until well combined. Slowly drizzle in the melted butter and continue to blend until well combined. Pour the mixture into the double boiler bowl, whisking every 1 minute.
3. Cut the avocado half into 6 slices. Toast the English muffins and spread with the 3 tablespoons butter. Place the prepared skillet over medium heat. In batches, fry the eggs until cooked, about 2 minutes each side. Transfer the eggs on top of the buttered English muffins. Top the eggs with 2 strips of bacon, 2 slices of avocado, and a spoonful of warm hollandaise sauce. Serve immediately.
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