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FoodEggs Benedict with Easy Hollandaise Sauce

01:30  12 january  2019
01:30  12 january  2019 Source:   purewow.com

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Easy Hollandaise Sauce : Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly

Eggs Benedict , poached eggs over bacon and buttered toasted English muffin, topped with Hollandaise sauce . No wonder I rarely eat eggs benedict unless I’m eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen.

Eggs Benedict with Easy Hollandaise Sauce© Photo: Liz Andrew/Styling: Erin McDowell

We usually order eggs Benedict when we go out to breakfast or brunch. Because, truthfully, between the hollandaise and poached eggs, we've been a little intimidated to try making it ourselves. Until now. We have the trick to poaching eggs and the trick to making rich, creamy homemade hollandaise sauce. Your breakfast awaits.

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Ingredients:

Hollandaise Sauce

2 egg yolks

2 teaspoons lemon juice

6 tablespoons butter, melted and still warm

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

Pinch of cayenne pepper (optional)

Eggs Benedict

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Now Reading Eggs Benedict with Easy Hollandaise Sauce . RECIPE BOX. 1. Make the Hollandaise Sauce : In the blender, pulse the egg yolks with the lemon juice to combine. 2. With the blender running, pour in the melted butter in a slow, steady stream.

Eggs Benedict is my favorite breakfast menu item, and it's super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg , and smothered in traditional Eggs Benedict sauce , called hollandaise sauce .

4 English muffins, halved and toasted until golden

8 slices thickly cut cooked ham

8 poached eggs (see instructions here)

8 teaspoons butter, softened

Directions:

1. Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine.

2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the back of a spoon), 30 seconds to 1 minute.

3. Add the salt, pepper and cayenne; pulse to combine. Set aside.

4. Make the Eggs Benedict: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.

Nutrition:

Hollandaise Sauce

175 calories

19g fat

1g carbs

1g protein

0g sugars

Eggs Benedict

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The Hollandaise Sauce is super easy to make, and I found out, thanks to my friend Elise from Simply Recipes, that poaching an If you want a delicious brunch or breakfast recipe (fancy enough for even Easter Brunch if you so desire) give this simple Eggs Benedict with Hollandaise Sauce recipe a try!

Overnight Eggs Benedict Casserole with all the delectable flavor of Eggs Benedict without any of the hassle! It's loaded with hearty English Muffins and eggs , salty Canadian bacon and smothered with easy 5 minute BLENDER Hollandaise Sauce !

401 calories

21g fat

28g carbs

24g protein

1g sugars

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