Eggs Benedict Special Recipe
Ingredients
| Bacon rashers | 10 | |
| Red peppers | 2 To taste, sliced | |
| Green peppers | 2 To taste, sliced | |
| Onions | 2 Medium, sliced | |
| 5 english muffins, split and toasted | ||
| Eggs | 10 Small, poached | |
| BLENDER HOLLANDAISE SAUCE | ||
| Butter | 125 Gram | |
| Egg yolks | 3 | |
| French mustard | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| black pepper | 1 | |
Directions
Dice the potatoes into 2 cm sized cubes.
Heat oil in pan, add potatoes, fry, stirring until golden brown all over; drain on kitchen paper.
Pour off excess oil, leaving about a tablespoon in pan.
Heat oil, add onions, fry until lightly browned; add pepper, cook few minutes, stirring.
Drain away excess oil.
Beat eggs with cream and oregano; add to pan with potatoes, onions, and pepper.
Stir constantly over low heat until mixture is just beginning to set.
Remove from heat lightly stir in cheese.
Heat oil in pan, add potatoes, fry, stirring until golden brown all over; drain on kitchen paper.
Pour off excess oil, leaving about a tablespoon in pan.
Heat oil, add onions, fry until lightly browned; add pepper, cook few minutes, stirring.
Drain away excess oil.
Beat eggs with cream and oregano; add to pan with potatoes, onions, and pepper.
Stir constantly over low heat until mixture is just beginning to set.
Remove from heat lightly stir in cheese.
Chef
