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Ingredient
Eggs Benedict
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Ingredient
1/4 cup
sliced fresh mushrooms
1 1/2 teaspoons
olive oil
2 1/4 teaspoons
horseradish
1 1/2 teaspoons
Dijon mustard
1/4 teaspoon
white pepper
1/8 teaspoon
cayenne pepper
2 teaspoons
minced chives
Cooking instructions
* Step 1
In a small bowl, combined the cheese, mayonnaise and garlic; spread over each muffin half. Placea baking sheet. Broil 4 to 6 inches from heat for 2 to 3 minutes or until golden brown. set aside
* Step 2
Place 2 to 3 inches water, and a large skillet with high sides; add vinegar, Bring to a boil; reduce heat and simmer gently. Break cold eggs, One at a time, into a custard cup or saucer; holding a cop close to the surface of the water, slip each egg into water. cook, Uncovered,until whites are completely set and yolks begin to thicken (but are not hard).,about 4 minutes.
* Step 3
Meanwhile,in a large skillet, sauté mushrooms and shallots in oil until tender. Stir in the cream,horseradish,mustard,white pepper and cayenne. Bring to a boil. Reduce heat; simmer 3-5 minutes or until slightly thickened m stirring constantly.
* Step 4
With a slotted spoon,lift each egg out of water. Top each muffin half with egg and 2 tbsp. Sauce. Sprinkle with chives. Serve immediately.
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Tag
Breakfast
Broiler
Egg
rd cup, grated Romano cheese
rd cup mayonnaise
garlic clove, minced
English muffin split and toasted
tablespoon. White vinegar
large eggs
sliced fresh mushrooms
shallot minced
olive oil
cup, heavy, whipping cream
horseradish
Dijon mustard
white pepper
Cayenne Pepper
minced chives
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