Monday, August 6, 2012

Caprese Eggs Bendedict

Not knowing a whole lot about eggs benedict, I told myself that sooner or later I was going to try them. Then I ran across an idea of having them a tad bit healthier, and I was sold. Take out the carbs with the english muffin, add a tomato and piece of cheese, and you have Caprese Eggs Benedict. The most difficult part of this recipe was poaching the eggs, but with practice they will turn out beautiful. This recipe was easy to add, take away, and build it up to the taste you like. Good luck!!!

The recipe includes: 

For the Hollandaise Sauce

- 12 tablespoons of unsalted butter
- 6 egg yolks
- 1/2 cup boiling water
- 2 tsp lemon juice
- pinch of cayenne pepper
- pinch of garlic salt
- pinch of sea salt

For the Eggs Benedict

- 2 eggs poached
- 1 large tomato
- Mozzarella slices
- 1/2 basil lives

In a heatproof bowl over a saucepan with only a little amount of simmering water set the oven to medium heat, and whisk the butter and egg yolks together until smooth

Add the 1/2 cup of boiling water to the mixture, continue whisking.

Heat the mixture until it thickens. ( About 8-10 min)

Remove the saucepan from the heat.

Place the basil on the bottom. Top with the tomato, mozzarella, and poached egg. Top with the delicious hollandaise sauce. 

Whisk the lemon juice, pepper, sea salt and garlic salt. And serve!!!

No comments:

Post a Comment