Eggs benedict arnold recipe

Eggs Benedict Arnold recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Eggs Benedict Arnold recipe is a classic brunch dish that combines perfectly poached eggs, Canadian bacon, and hollandaise sauce atop toasted English muffins. This delectable recipe offers a delightful blend of flavors and textures, making it a favorite among breakfast enthusiasts. The combination of creamy hollandaise sauce and the runny yolk of the poached eggs creates a rich and indulgent experience. With its origins dating back to the late 19th century, this recipe has stood the test of time, becoming a staple on breakfast menus worldwide.

Keywords: Eggs Benedict Arnold, brunch, poached eggs, hollandaise sauce, breakfast.

Eggs benedict arnold recipe details

Eggs benedict arnold recipe, recipe Rating: 4.6
Number of votes:106

Ingredients (per serving):

1 toasted fork-split English muffin

2 slices lightly grilled Canadian bacon

2 farm-fresh free-range eggs, poached

Ingredients – Hollandaise Sauce (for about 4):

1/2 cup (1 stick) butter, cut into thirds

3 egg yolks, beaten

1 Tablespoon water

1 Tablespoon lemon juice

Dash of white pepper and salt

Instructions:

Prepare the Hollandaise sauce in the top of a double boiler, combining the egg yolks, water, lemon juice, pepper, and salt. Add 1 piece of the butter and place over boiling water. Cook, stirring until butter melts and sauce begins to thicken. Add the rest of the butter, and continue stirring until it thickens.

Meanwhile, poach two eggs in simmering water until fully cooked on the outside, but with soft yolks. Grill two slices of Canadian bacon and place on toasted English muffin halves.

Place drained eggs on top of bacon and lather with Hollandaise sauce. Top with chopped parsley and serve with farm-fried potatoes (use olive oil) and sliced orange garnish. Beautiful and divine!