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Thursday, September 10, 2015

California Eggs Benedict



Each bite of this eggs benedict is rich, creamy, salty and very flavorful. It's not too hard to make, but you'll still need to plan for it -- a great way to impress friends or family at breakfast.

Recipe from oh my veggies.

Ingredients:
-1/2 stick butter
-1 egg yolk
-1 tablespoon lemon juice
-1/4 teaspoon salt
-cayenne pepper
-2 English muffins
-1/2 avocado
-1/2 jar roasted red peppers
-4 eggs

To Make the Hollandaise Sauce: Place the butter in a small saucepan set over medium-low heat. Warm just until sizzling. Add the egg yolks, lemon juice, salt, and cayenne in a medium stized bowl. Whisk for about one minute of until well-blended with pale yolks. Once the butter is melted, very slowly pour the hot butter into the bowl while whisking continuously. The yolks will cook from the heat of the butter, and the sauce will form. It will be pale yellow and fairly runny.

To Make the Eggs Benedict: Toast the English muffins and lightly butter them (they'll get Hollandaise Sauce later). Layer avocado, then roasted red peppers, over the top.

Next poach the eggs, fill a pot with water and bring to a boil. Add the eggs one at a time to the boiling water and allow to cook for 3 minutes exactly (you'll want to set a timer). If some of the egg white separates and floats to the top, just skim that part out of the water. It's easiest to add the eggs one at a time to the boiling water by cracking each egg into a small cup or mug and then pouring the egg from the mug into the water.

Once the 3 minutes is up, scoop the poached eggs out of the water with a slotted spoon and set one egg on top of each muffin. Then drizzle Hollandaise sauce over each. Serve immediately.












This was an outstanding breakfast. I've made Hollandaise sauce previously, but usually using a double-boil method. This way was much easier and had the same wonderful and rich results. The avocado and roasted red pepper helped to elevate this dish even more by adding color and more complex flavors. The creamy avocado, buttery Hollandaise and runny egg yolk were all the stars of this dish. They were great on their own, but magnificent together. 

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