Tuesday, 1 September 2015

Egg Benedict

Had to make this, as I had eaten this at Taj Mahal Tea House and my taste buds were becoming greedy and asking for more....

Egg Benedict
For the Poach
6 Eggs
1 tsp  Vinegar

Take a pan. Add water and fill up 1/2 the pan. Add the vinegar. Let the water boil. Now lower the flame and let the water simmer. Crack an egg and gently put it in the pan. Once the egg solidifies then slip the next egg into the water till all the eggs are add in the water. Switch off the gas and let it settle for 2 minutes. Take the eggs out and keep the eggs in a bowl of cold water.

To make Simple Blend Hollandaise
3 Egg Yolk
8 tbsp Butter
1/2 tsp Lime juice
1/4 tsp Sugar
2 pinch of white Pepper powder
Dash of Tabasco sauce

Melt the butter. Put the egg yolks, lime juice, salt, pepper, sugar and tabasco sauce in a blender, blend on medium high speed until eggs are light in color. Now blend on low speed and slowly add butter while blending. When the sauce begins to thicken, keep it aside.

Egg Benedict
6 Poached Eggs
6 English Muffins toasted with butter
2 tsp Parsley finely chopped

To assemble the eggs benedict, In a plate put 2 pieces of the English Muffins. Put 2 poached egg on top of the muffins. Pour some hollandaise over the poached Eggs. Sprinkle some parsley over it and serve.

No comments:

Post a comment