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Eggs Benedict

Poached Eggs – Avocado Benedict

Breakfast with home fries and a sausage-like patty made from ground meat (ground at our local store) and spiced to taste like sausage but without the nitrates and preservatives.

The poached egg was set on a bed of chopped avocato and fresh tomatoes, and topped with Hollandaise sauce.

Easy Hollandaise

  • 150 g unsalted butter
  • 2 large free-range egg yolks
  • 1 lemon, juiced and set in a warm place.

Melt butter in a small sauce pan. Put egg yolks in a metal bowl, whisk with a balloon wishk until well blended.  Let the yolks warm up on the warm oven, while you cook the home fries in the oven.  When your partner is poaching the eggs , and you are nearly ready to serve the meal,  slowly add the warm butter to the eggs stirring constantly until the eggs begin to thicken like a proper sauce. Slowly add the lemon juice that you have also had  on the stove top to warm. If the sauce is not thickening warm over a very low flame until it does and pour over the finished eggs.

Garnish with fresh herbs.

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