Egg Benedict

I think my kitchen is kinda like an all-day breakfast joint. Because, today, we had Egg Benedict for dinner! What a eggcellent way to start the evening!

So as not to waste the 5 egg whites, we made a Pavlova too! 




Ingredients:
- 13 eggs (serving 4 persons) 
- 4 portions of toasts/eggs 
- 80g of butter
- juice from 1/2 lemon
- 1 tablespoon of white vinegar
- pepper, sea salt

Procedures:
1) Separate 5 egg yokes and place them in a heat-proof bowl. Add lemon juice to the egg yokes. Mix well with a whisk.
2) Melt butter in a small pan. 
3) Pour the melted butter to the egg yokes bit by bit. 
4) Pour the mixture back to the small pot and heat the mixture over very small fire until a thick hollandaise sauce is obtained. Season with sea salt and pepper. Add a little hot water if the sauce is too thick until you achieve a desired consistency. 
3) To a pan of boiling water, add some white vinegar. Poach 8 eggs for 3 mins.
4) Assembly the Egg Benedict by placing 2 poached eggs on each toast and drizzle with hollandaise sauce. Serve with salad.

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