Eggs Benedict Recipe
Hello dear, are you looking for Eggs Benedict recipe? The European Eggs Benedict is amazingly appetizing as a Breakfast for meals. This Eggs Benedict is too good to be missed.
Ingredients
| Hollandaise Sauce- As required | ||
| English muffins | 4 | |
| Butter/Margarine | 8 Teaspoon | |
| Salt | 1 Teaspoon | |
| Eggs | 8 Small | |
| Cooked ham slice | 4 | |
| Parsley or watercress sprigs – 8 | ||
Directions
GETTING READY
1. Warm the hollandaise sauce and place over warm water
MAKING
2. Slice the muffins in half, crosswise and then place on cookie sheet.
3. Spread each cut side with 1 teaspoon butter.
4. Toast until golden-brown; cover; keep warm.
5. In large skillet, bring 1 inch water to simmering; add salt. Break one egg at a time into custard cup and then slip eggs into water carefully, one by one. Then poach, covered, 3 to 5 minutes.
6. Meanwhile, in large skillet, sauté the ham about 3 minutes on each side and then cut in half. Arrange ham slices on muffins.
7. Remove eggs with slotted utensil; trim if necessary, being careful not to break yolk. Place eggs on ham; top with Hollandaise Sauce. Run under broiler until sauce is golden. With broad spatula, remove to serving plates.
SERVING
8. Garnish with parsley and serve hot
1. Warm the hollandaise sauce and place over warm water
MAKING
2. Slice the muffins in half, crosswise and then place on cookie sheet.
3. Spread each cut side with 1 teaspoon butter.
4. Toast until golden-brown; cover; keep warm.
5. In large skillet, bring 1 inch water to simmering; add salt. Break one egg at a time into custard cup and then slip eggs into water carefully, one by one. Then poach, covered, 3 to 5 minutes.
6. Meanwhile, in large skillet, sauté the ham about 3 minutes on each side and then cut in half. Arrange ham slices on muffins.
7. Remove eggs with slotted utensil; trim if necessary, being careful not to break yolk. Place eggs on ham; top with Hollandaise Sauce. Run under broiler until sauce is golden. With broad spatula, remove to serving plates.
SERVING
8. Garnish with parsley and serve hot
Chef
