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Eggs Benedict

Ingredients:

  • 2 English muffins.
  • 4 thick slices of Canadian bacon (good smoked ham would be a appropriate substitute).
  • 4 Eggs.
  • Hollandaise sauce.
For the Hollandaise sauce:
  • 3 large egg yolks.
  • 225 grams unsalted butter.
  • 3 large tablespoons cold water.
  • 1 teaspoon recently squeezed lemon juice.
  • Ground white pepper.
  • Salt to taste.

Preparation:

  • To make the hollandaise, dissolve the butter to just lukewarm.
  • Put the egg yolks and water into a thick bowl over a pot of warm water on a low heat. Make sure the bowl is not touching the water.
  • Using a whisk beat the eggs and water briskly until it becomes thick and foamy.
  • Remove from the heat and beat in the melted butter, a little at a time.
  • Add the lemon juice, season with salt and white pepper and keep the sauce lukewarm.
  • Simmer the eggs in shallow water a little below simmering point.
  • Grill the bacon or ham.
  • Split, toast and then butter each muffin half.
  • Lay a slice of bacon or ham trimmed to fit the muffin, then a poached egg on each muffin and then spoon over some Hollandaise sauce.
  • Serve the remaining sauce in a jug for extras.


New York Recipes


 New York City Hot Dogs  New York Style Clam Chowder
 New York Knish  Waldorf Salad
 Eggs Benedict  Steak Diane
 Vichyssoise  Bloody Mary
 Lobster Newberg  General Tso's Chicken
 Reuben Sandwich  New York-style Pizza



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