The ideal formula for eggs Benedict is two halves of an English muffin topped with Canadian bacon, a poached egg and hollandaise sauce. And the sauce is key. It should be creamy, a little tangy ...
Next crack two eggs into each ramekin, top with a tablespoon of cream, parmesan and breadcrumbs and bake for 12-15 minutes until golden. Garnish with thyme leaves and serve with toast on the side.
We don't know for sure who invented eggs Benedict, since there are several theories surrounding its creation. The two main ones seem to involve a couple of New York restaurants in the 19th century ...
Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon. Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop ...
It's a real treat at cafes to order decadent eggs benedict - the wicked bearnaise sauce certainly sets you up for a day of activity - so why not impress your guests by making it at home?
Start your day on the right foot with this beauty of a recipe that adds some greens to eggs Benedict. Eggs Benedict is a classic breakfast dish that combines poached eggs, ham or smoked salmon ...
Add remaining vinegar, and stir briskly to form a vortex. 7. Break 1 egg, and slip into the vortex. Simmer for 2 to 3 minutes, and remove with a slotted spoon. Repeat with the remaining eggs. 8.
Baking it makes it super easy and this technique ... involves hardly any cooking, just a quick fry of bread for croutons and boiling some (optional) eggs. Anchovies and eggs made this simple ...