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Mike's Extremely Easy Eggs Benedict
Introduce
Chef :
MMOBRIENMike's Extremely Easy Eggs Benedict
Want to surprise your partner with breakfast in bed this weekend but don't have a lot of time? Try this delicious, time saving recipe that's just as delectable, rich & creamy as scratch made! No one other than you will be the wiser! Serve with cold fresh melon on the side!
Ingredient
Food ration :
2 servingsCooking time :
20 mins
1/4 cup
Butter
1 tsp
White Distilled Vinegar
1 packages
Precooked Canadian Bacon [8 pieces]
1 packages
Knorr Hollandaise Sauce Mix
1/4 tsp
Cracked Black Pepper
1 cup
Milk
1/4 tsp
Cayenne Pepper
4 tbsp
Chopped Chives
1
Whisk
Cooking instructions
* Step 1
Don't cut the English Muffins in half as you usually would. Just slightly shave off the top dusty portion of the muffin with a serrated knife. Toast well and spread butter on serrated side. By slightly shaving off the tops you'll end up with a thicker, more absorbant muffin that still has that same toasted, crispy outer layer most enjoy.
* Step 2
Place a small amount of Hollandaise sauce on top of your buttered muffin. Just enough to cover the top.
* Step 3
Place 2 pieces of Canadian Bacon on top of your sauce.
* Step 4
Place poached egg on top of your Canadian Bacon.
* Step 5
Top with Hollandaise sauce and sprinkle with Cayenne Pepper and fresh chives.
* Step 6
FOR HOLLANDAISE SAUCE: Place 1 cup milk and 1/4 cup butter in pot and bring to a simmer. Add Knorrs Hollandaise packet and black pepper and briskly stir with a whisk.
* Step 7
FOR POACHED EGGS: Gently crack open 4 eggs and place into individual ramakin bowls. This step is necessary for the security of your yolks. Bring 4" water to a boil then add 1 teaspoon white vinager. Gently add 2 eggs to the water. Boil for 2 1/2 minutes. Gently remove eggs with a slotted spoon. Leave the egg on your spoon and daub on a paper towel to dry for a second or two and gently place on muffin.
* Step 8
You can also try my 35 second poached egg recipe to save even more time.
* Step 9
Repeat for the other 2 eggs.
* Step 10
TIP: If making more than 2 servings, [especially for larger groups] for times sake, you can poach your eggs for 2 1/2 minutes then gently place in a large bowl filed with water and mostly ice. Let them set until you're ready to serve. When ready, gently place them back into your boiling water for a few seconds [never leaving your slotted spoon] and viola, you still have perfect, timely poached eggs!
Note: if there is a photo you can click to enlarge it
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