Quick Eggs Benedict

By

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You'll need a mixing bowl, a medium-pot, and four custard bowls.

DUwr0KWHPd Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

40 min

PT40M
Wait Time

--

PT0S PT1H
Quick Eggs Benedict

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Hollandaise sauce: chiffonade basil, slice butter, juice lemon, and separate 4 egg yolks.

Hollandaise sauce: chiffonade basil, slice butter, juice lemon, and separate 4 egg yolks.

Step 2

Bring a medium pot to simmer with water filled halfway.

Bring a medium pot to simmer with water filled halfway.

Step 3

Add a mixing bowl on top of the pot, stir in egg yolk, pepper, lemon juice, and 2 tablespoons of milk.

Add a mixing bowl on top of the pot, stir in egg yolk, pepper, lemon juice, and 2 tablespoons of milk.

Step 4

Stir in a slice of butter every 30 seconds until there's no more.

Stir in a slice of butter every 30 seconds until there's no more.

Step 5

Add the basil (leaving a little for garnish) and salt to the mixture.

Add the basil (leaving a little for garnish) and salt to the mixture.

Step 6

Stir until mixture reaches soft peak consistency. Remove from heat and set to side.

Stir until mixture reaches soft peak consistency. Remove from heat and set to side.

Step 7

Heat a medium pot with water. Turn oven broiler on.

Heat a medium pot with water. Turn oven broiler on.

Step 8

Cook biscuits for 2-3 minutes until golden brown. Set aside when done.

Cook biscuits for 2-3 minutes until golden brown. Set aside when done.

Step 9

Break eggs carefully into the custard bowls, making sure the egg yolk stays in tact.

Break eggs carefully into the custard bowls, making sure the egg yolk stays in tact.

Step 10

Place the custard bowl perpendicular to the water and drop it carefully into the simmering water.

Place the custard bowl perpendicular to the water and drop it carefully into the simmering water.

Step 11

Cook for 3-4 minutes and keep the water at a simmer.

Cook for 3-4 minutes and keep the water at a simmer.

Step 12

Remove the biscuits and plate with the Canadian bacon on top.

Remove the biscuits and plate with the Canadian bacon on top.

Step 13

Use a slated spoon to remove the eggs from the water and drain. Place eggs on top of the Canadian bacon.

Use a slated spoon to remove the eggs from the water and drain. Place eggs on top of the Canadian bacon.

Step 14

Pour the hollandaise sauce on the poached eggs.

Pour the hollandaise sauce on the poached eggs.

Step 15

Garnish with remaining basil and serve. Enjoy!

Garnish with remaining basil and serve. Enjoy!

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About the Creator

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rwaliany

aspiring cook.

Quick Eggs Benedict

Quick Eggs Benedict

By rwaliany

You'll need a mixing bowl, a medium-pot, and four custard bowls.

Prep Time

20 min

Cook Time

40 min

Wait Time

--

Ingredients

Serves 2

Instructions

Hollandaise sauce: chiffonade basil, slice butter, juice lemon, and separate 4 egg yolks.

Step 1

Hollandaise sauce: chiffonade basil, slice butter, juice lemon, and separate 4 egg yolks.

Bring a medium pot to simmer with water filled halfway.

Step 2

Bring a medium pot to simmer with water filled halfway.

Add a mixing bowl on top of the pot, stir in egg yolk, pepper, lemon juice, and 2 tablespoons of milk.

Step 3

Add a mixing bowl on top of the pot, stir in egg yolk, pepper, lemon juice, and 2 tablespoons of milk.

Stir in a slice of butter every 30 seconds until there's no more.

Step 4

Stir in a slice of butter every 30 seconds until there's no more.

Add the basil (leaving a little for garnish) and salt to the mixture.

Step 5

Add the basil (leaving a little for garnish) and salt to the mixture.

Stir until mixture reaches soft peak consistency. Remove from heat and set to side.

Step 6

Stir until mixture reaches soft peak consistency. Remove from heat and set to side.

Heat a medium pot with water. Turn oven broiler on.

Step 7

Heat a medium pot with water. Turn oven broiler on.

Cook biscuits for 2-3 minutes until golden brown. Set aside when done.

Step 8

Cook biscuits for 2-3 minutes until golden brown. Set aside when done.

Break eggs carefully into the custard bowls, making sure the egg yolk stays in tact.

Step 9

Break eggs carefully into the custard bowls, making sure the egg yolk stays in tact.

Place the custard bowl perpendicular to the water and drop it carefully into the simmering water.

Step 10

Place the custard bowl perpendicular to the water and drop it carefully into the simmering water.

Cook for 3-4 minutes and keep the water at a simmer.

Step 11

Cook for 3-4 minutes and keep the water at a simmer.

Remove the biscuits and plate with the Canadian bacon on top.

Step 12

Remove the biscuits and plate with the Canadian bacon on top.

Use a slated spoon to remove the eggs from the water and drain. Place eggs on top of the Canadian bacon.

Step 13

Use a slated spoon to remove the eggs from the water and drain. Place eggs on top of the Canadian bacon.

Pour the hollandaise sauce on the poached eggs.

Step 14

Pour the hollandaise sauce on the poached eggs.

Garnish with remaining basil and serve. Enjoy!

Step 15

Garnish with remaining basil and serve. Enjoy!

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