RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4293
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| Recipe Name: |
Eggs Benedict - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
3.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.98
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Make the Blender Hollandaise.
Preheat a broiler or a lightly oiled stovetop grill pan.
Meanwhile, bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles.
One at a time, break the eggs into a custard cup or small bowl, and then pour into the water. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 ½ minutes longer.
While the eggs poach, toast the muffins on the cranny side (that is the bumpy side for the uninitiated).
Put muffins open on each of 2 plates. Immediately top with the ham so that it softens from the heat of the muffin, making a small pouch to set the egg into.
Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each muffin half. Top with hollandaise sauce, and then grind a little black pepper over each.
Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
184 |
Total Carbs: |
13.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
217.0 |
Fat: |
7.5 |
Protein: |
12.20 |
| Fiber: |
0.00 |
Sodium: |
500.58 |
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