Saturday, 28 December 2013

Eggs Benedict

Hollandaise Sauce Ingredients:
  • 4 eggs
  • Juice one small lemon or one large lime
  • 3 Tbsp water
  • ¼ Tsp cayenne pepper
  • ½ Tsp salt
  • 4 Tbsp butter or margarine 
Other Ingredients
  • 1 to 2 poached eggs per person
  • Slice(s) toast per person
  • Sliced ham off the bone
  • Smoked salmon (optional)
  • Ground black pepper
  • Parsley 
Method
  • Melt butter or margarine in a non stick pan on medium heat
  • Combine all other sauce ingredients in a bowl and whisk until well combined 
  • Pour over melted butter
  • Stir continuously until evenly mixed and a smooth sauce consistency is achieved
  • Remove from heat
  • Arrange toast and ham on each serving plate, top with poached egg(s). Pour over sauce, grind black pepper over sauce, garnish with parsley 
  • Optionally, place a roll of smoked salmon on each plate
  • Enjoy!

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