Fusion Recipes
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Ingredients
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| 1 |
Eggs |
4 |
| 2 |
Vinegar |
1 tablespoon |
| 3 |
Freshly ground black pepper |
to taste |
| 4 |
Salt |
to taste |
| 5 |
Butter |
1 tablespoon |
| 6 |
English muffins |
2 |
| For hollandaise sauce- |
| 7 |
Egg yolks |
2 |
| 8 |
Lemon juice |
1 tablespoon |
| 9 |
Fresh basil leaves |
6-8 |
| 10 |
Freshly ground black pepper |
to taste |
| 11 |
Salt |
to taste |
| 12 |
Butter, melted |
1 tablespoon |
| Method |
Heat 1 cup of water, vinegar and 1/4 teaspoon of salt ina wide pan, bring to a boil, slightly pour the eggs into the water one-by one, cover each egg yolk slightly with it's own egg white and poach for 2 minutes.
For hollandaise sauce-
Add egg yolks ina pan, beat it with the help of a whisk, add lemon juice and put it over a pan with boiling water and double boil it. Now cook it over gentle heat until thickens, for 3-4 minutes. add salt, pepper, melted butter and torn basil leaves, stir and set aside.
Now cut each muffin into two pieces. Spread butter over each piece, add a poach egg, one basil leaf and some of the hollandaise sauce over each piece of a muffin. Transfer each piece on a baking pan, put it in an oven at 370 degrees F for 2-3 minutes. Serve hot.
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| Servings -4 |
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| Introduction
of the dish |
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Eggs benedict is worldwide famous recipe from England. It is equally suited for breakfast, lunch and brunch.
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| Served
With... |
Any course
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