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If you want traditional Eggs Benedict dishes for breakfast or brunch, try this recipe from Florida-based food blogger and cookbook author Christine Pittman.
"I love ordering Eggs Benedict when going out to thebranch. Many nasty components," said Pittman, founder of COOK the STORY.
"It helped me a lot when I discovered a hack to make aultra-simple Hollandaise saucein a blender," she said.
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Try making an egg benedict at home using a blender for Hollandaise sauce. (Christine Pittman)
It is also very helpful to refine the technique of poaching eggs. It takes a mesh sieve and a little patience, but once you master how to completely poached eggs, you'll never look back.
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"Now I am Eggs Benedict is always at home, even for mid-week supper breakfast. It's very easy! "Pitman said.
Perfect Eggs Benedict by Christine Pittman, founder of COOKtheSTORY
Serving: 2 serve per person
Preparation time: 40 minutes
Cooking time: 10 minutes
Eggs (2 per person)
Canadian bacon (2 slices per person)
English muffin (1 per person)
Hollandaise sauce For:
5 Egg yolk(from a large egg)
1tbsp. Lemon juice
½ teaspoon. Salt
Cayenne pepper pinch
1 cup (2 sticks) unsalted butter
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- Until the day before, pouch the eggs. Using a spoon with a slot, transfer the eggs to a large bowl of ice water. Refrigerate a cup of eggs in cold water for up to a day.
- Preheat the oven to 200 ° F. Cook Canadian bacon in a single layer over medium heat in a frying pan. From time to time, turn it over until both sides are light brown. Arrange them in a single layer on the top plate and put them in a warm oven.
- Toast English muffins and butter. Place them in a single layer on the top of the oven.
- Fill a large bowl with hot tap water. Use a slotted spoon to transfer the cold poached egg to hot water. Warm slowly while making Hollandaise sauce.
- Create a recipe for Hollandaise sauce (you can also use packets purchased at the store).
- Please take out one plate per person. Place two halves of toasted English muffins on each plate. Place a slice of Canadian bacon on half of each muffin.
- Place a paper towel on the plate. Scoop up the eggs with a slot spoon. Soak a spoon a little on a paper towel so that the eggs don't get too watery. Place the eggs on top of Canadian bacon. Continue this with all eggs.
- Spoon a still warm Hollandaise sauce over each egg. Eat immediately.
For Hollandaise sauce:
- Put egg yolk, lemon juice, salt and cayenne pepper in a blender.
- Pulse several times to mix. Scrape off the sides of the blender.
- Melt the butter in the microwave until it is steamed.
- Slowly add butter to the yolk while moving the blender at medium speed. Add all the butter and it should thicken.
- Continue blending for another 30 seconds to increase thickness.
- Will be provided soon. (You can slowly reheat the Hollandaise sauce in the microwave. Heat it for 15 seconds at a time, stirring between heatings until it warms up so it doesn't get hot.)
This original recipe is Owned by cookthestory.com, Fox News Digital.
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Contributes to the lifestyle reporter of Perri Ormont Blumberg FoxNews Digital. You can send story tips to Twitter@ 66PerriStreet.