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Eggs Benedict!

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Eggs Benedict!
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Eggs Benedict!

Added by: on Jun 5th, 2017
A lovely warm breakfast with a crusted muffin, soft poached egg with a delicious hollandaise sauce
Rating:
0
Prep Time:
20 min
Cook Time:
10 min
Ready In:
30 min

Servings

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Original Recipe Yield: 1 serving
 

Ingredients:

    Sauce!
  • - 30g butter
  • -pinch of salt
  • -15ml cream
  • -1 egg yolk
  • 2t lemon juice
  • 1/4t dry mustard
  • Other ingredients:
  • -English breakfast muffin
  • -1 egg
  • -1 slice of bacon or ham
  • -Dash of vinegar
Nutrition Facts
Eggs Benedict!

Servings Per Recipe: 1

Amount Per Serving

Calories: 570

  • Total Fat: 40.9 g
  •     Saturated Fat: 21.7 g
  •     Trans Fat: 1 g
  • Cholesterol: 464.3 mg
  • Sodium: 835.1 mg
  • Total Carbs: 38.2 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 19.8 g
  • Protein: 13.2 g
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Directions:

1

Sauce:

2

Grabbing a saucepan, fill it with water (only a quarter way up), when the water is boiled, place a heatproof glass bowl on top.

3

Bring the temperature down to a light simmer and add your egg yolk, using a balloon whisk, whisk the egg consistently for a whole minute

4

Chopping the butter into smaller pieces, place one butter at a time while whisking the butter (tip: make sure all the butter is melted before adding another one)

5

Beginning to get thick now, slowly add your cream, whisk consistently.

6

Remove the bowl, add your mustard, salt and lemon

Cooks' note:
Saving the sauce!
If things aren't going to plan, immediately remove the bowl and place it into a larger bowl filled with ice, whisk it constantly to cool down the sauce.

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