Eggs Benedict
Ingredients
(For 2 to 3 servings )
4 slices Sourdough bread
1 avocado
4 eggs
2 tbsp White distilled vinegar
1 tbsp slat + salt for tast
Hollandaise Sauce:
4 Egg yolks
1 cup Unsalted Butter
1 tsp Salt
2 tsp Lemon juice
1/2 tsp Paprika
Specialty Items:
Directions
1.Add water into a double broiler and place on medium low heat to start the water. If you do not have a double broiler use a pot with a heat save bowl that fits on top of the pot without falling in. (Link for a double broiler).
2.Melt the butter and add into an easy to pour container. Set aside. In the top of the double broiler (Or bowl) NOT OVER THE HEAT whisk the egg yolks until they begin to lighten in color. Place top or bowl over the heat and onto the the base. Whisking non stop slowly pour in the butter.
3.Once all the butter is in continue to whisk until the sauce has begun to thicken. Remove the top from the base of your broiler and continue to whisk. Continue until you have a thick but moveable consistency. Mix in the slat lemon and paprika. Set aside.
4.In a separate pot add water, vinegar and salt and bring to a boil. Using poached eggs molds can be very useful if this is your case don’t worry about adding anything to the water. Once the water comes to a boil add in the eggs. After about 1 minutes use a spatula to unstick the egg for the bottom of the pan if not using molds. Cook for 2-3 minutes if you want a runny center and 4-5 for a harder yolk.
5.Toast the sourdough until golden brown and place on a serving dish. Cut your avocado in half and peel the skin. Cut the half in half and make about 3 slits though the avocado long ways leaving the top whole. Then move the slices to create a pinwheel effect as shown below. Add a half to each slice of toast.
6.In the center of the avocado and one poached egg on each piece of toast. Top with some hollandaise sauce, a pinch of salt, and black pepper. Enjoy!
Recipe Recap
Ingredients
(For 2-3 servings)
4 slices Sourdough bread
1 avocado
4 eggs
2 tbsp White distilled vinegar
1 tbsp slat + salt for tast
Hollandaise Sauce:
4 Egg yolks
1 cup Butter
1 tsp Salt
2 tsp Lemon juice
1/2 tsp Paprika
Specialty Items
Double Broiler
Poached egg molds
Specialty Items:
Directions
1. Add water into a double broiler and place on medium low heat to start the water. If you do not have a double broiler use a pot with a heat save bowl that fits on top of the pot without falling in. (Link for a double broiler).
2. Melt the butter and add into an easy to pour container. Set aside. In the top of the double broiler (Or bowl) NOT OVER THE HEAT whisk the egg yolks until they begin to lighten in color. Place top or bowl over the heat and onto the the base. Whisking non stop slowly pour in the butter.
3. Once all the butter is in continue to whisk until the sauce has begun to thicken. Remove the top from the base of your broiler and continue to whisk. Continue until you have a thick but moveable consistency. Mix in the slat lemon and paprika. Set aside.
4. In a separate pot add water, vinegar and salt and bring to a boil. Using poached eggs molds can be very useful if this is your case don’t worry about adding anything to the water. Once the water comes to a boil add in the eggs. After about 1 minutes use a spatula to unstick the egg for the bottom of the pan if not using molds. Cook for 2-3 minutes if you want a runny center and 4-5 for a harder yolk.
5. Toast the sourdough until golden brown and place on a serving dish. Cut your avocado in half and peel the skin. Cut the half in half and make about 3 slits though the avocado long ways leaving the top whole. Then move the slices to create a pinwheel effect as shown below. Add a half to each slice of toast.
6. In the center of the avocado and one poached egg on each piece of toast. Top with some hollandaise sauce, a pinch of salt, and black pepper. Enjoy!