Eggs Benedict
Eggs Benedict
- Bacon
- English muffins or bread
- 1 teaspoon white vinegar
- 1 tblspn Caldo de pollo in water used to poach eggs
- 6 tblspn stick of butter
- 4 egg yolks
- ½ cup of milk (or cream)
- 1 dash of cayenne pepper
- (seriously 1) Tiny pinch of caldo de pollo – butter is salty!!!
- 1 tablespoon lemon juice (half lemon)
Cook baconCook Eggs
- Fill a large saucepan with about 3 inches water, and bring to a simmer.
- Pour in the vinegar and caldo de pollo
- Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft.
- Remove eggs with a slotted spoon.
Toast the toastHollandaise
- Melt butter in microwave
- In a blender, combine: egg yolks, milk, cayenne pepper, and pinch of caldo de pollo
- blend in butter
- blend in lemon juice last (half a lemon)
- Do not over-blend to froth
- add additional lemon juice to taste
- In saucepan, warm on stove
- Do not cook! Eggs will solidify
Place open English muffins onto serving plates. Top with bacon and poached egg. Drizzle with the hilindays sauce, and serve at once.
