melted -EGGS- 8 large Eggs 4 slices Rich egg bread or brioche toasted 3 ounces cream cheese
soft 3 ounces sliced smoked salmon OR use lox Orange slices :
garnish Fresh mint sprigs -- garnish SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange rind over a pan of boiling water for 1 minute. Gradually whisk in butter until sauce is smooth and well blended. It will be rather thin while warm, but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of boiling water. Poach until done to your liking. Meanwhile, toast the bread. Spread with cream cheese. Top with the salmon. Place on plate. Top with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or parsley.
How To make Benny's Eggs's Videos
Recipe: Eggs Benny with Asparagus, Smoked Trout & a Cheat’s Hollandaise Sauce (WW)
Spring has sprung and we feel the occasion needs to be marked with a suitably spring-like breakfast: like this delicious eggs benny with asparagus, smoked trout and a cheat’s Hollandaise sauce!
Eggs Benedict Benny are a favourite on any brunch menu and I show you all the tips and tricks on how to master them at home. From how to poach the perfect egg , to making hollandaise from scratch and using the 'Real' Canadian Bacon. We call it back bacon. FULL RECIPE BELOW.
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How To Make Perfect Hard Boiled Eggs: Mastering French Omelette - inspired by Jacques Pepin: Frittata Recipe: The Best Grilled Cheese Sandwich: How to make Hollandaise Sauce : How to stop your frying pan from sticking - 5 Min hack:
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RECIPE: EGGS BENEDICT
4 cups water (1 Litre) 1 tbsp. white vinegar (15 ml) 4 large eggs Hollandaise sauce 1/3 cup , clarified melted butter (80 ml) 2 yolks 1 Tbsp water (15 ml) Salt and pepper to taste Grated zest and Juice of ½ lemon or to taste 4 slices Back bacon- Canadian Bacon 2 English muffins , toasted Salad , orange wedges, optional Cracked black pepper and paprika to taste
Preheat oven to 350 D. NOTE : If making more than 6 eggs, poach the eggs first and just before serving , immerse them again into hot water to warm slightly.
Fry the back bacon in a medium skillet over high heat for 3/ minutes per side ( if you want some crispy edges). Alternatively place on a parchment lined baking sheet and bake in oven for about 10 minutes, until fully cooked. Keep warm.
Meanwhile, prepare the hollandaise sauce. In a stainless steel bowl over a small pot of just simmering water whisk together the egg yolks and water until fluffy and lemon yellow coloured, about 3-4 minutes. In a gentle stream while whisking vigorously, pour in the melted clarified butter until mixture is thick and you can see a ribbon trail. Turn heat off and whisk in lemon juice and zest and season with salt and pepper to taste. Keep warm over the hot water , off the heat.
Best way to keep warm for longer than 20 minutes is in a hot thermos.
Fill a medium saucepan with 3 inches water and stir in vinegar (to help whites coagulate faster).
Bring water to a boil over medium low heat with water at a gentle simmer. Break each egg in separate small bowls to help pour them into water for poaching. Using a wooden spoon or whisk, gently swirl the water in a circular motion and pour one egg in at a time. Poach eggs at a bare simmer 3 minutes for medium cooked eggs, or until whites are firm but yolks are still runny. Transfer eggs as cooked with a slotted spoon to kitchen towel or paper towel to drain and season with salt and pepper.
To assemble, cut open biscuits horizontally and place a slice of bacon on each half. Place a warm poached egg on top and spoon over the warm hollandaise sauce. Sprinkle with paprika to taste. Serve with salad and orange wedges, if desired.
Who doesn't love a good Eggs Benedict? Certainly Chef Michael does but you know he has his own version. This one is healthy, easy to make and delicious. Speaking of delicious, how about a visit to Belinda's Biscotti? And nothing makes a benny better than the perfect beverage buddy; Averill Creek provides the pairing.