Ingredients
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Eggs Benedict
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3 Sesame oil
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12 slices Carrot
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6
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3 tablespoonsSoftened
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1 teaspoon
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4 teaspoons Celery
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Hollandaise Sauce
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3 Cinnamon sticks
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1 tablespoon Cloves
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1/2 cup Ground white pepper
Directions
One of all time favorite brunch meal to serve in our table, Eggs Benedict. An alternative recipe to enjoy ordinary egg and bacon.
Steps
1
Done
|
Hollandaise SauceVigorously stir egg yolks and lemon juice with wire whisk in a saucepan. Add 1/4 cup of the butter and heat it over very low temperature. |
2
Done
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Add remaining butter and continued stir vigorously until sauce melted and sauce is thickened. |
3
Done
|
Eggs BenedictHalve English muffins horizontally, and toast in oven over 230 degrees C (450 degrees F) for 5 to 7 minutes |
4
Done
|
Melt 1 teaspoon butter over medium heat on a skillet and cook bacon until both sides turn into light brown. |
5
Done
|
Clean the skillet and fill 1/3 with water and add vinegar. Bring to boil and then reduce the heat to simmering. |
6
Done
|
Break one egg at the time into saucer and hold close to water's surface, carefully slip egg into water. |
7
Done
|
To serve, place 1 slice of bacon one each muffin half. Top it with egg, and a spoon of warm Hollandaise sauce. |